I have been making the same chocolate mousse recipe for years. I don't even remember how I came up with it. Maybe it was from eating some of my "batter" in my experiments in trying to make up a chocolate soufflé recipe. Maybe not. I think I actually sort of made it up when I was on a diet years back. I was able to eat egg whites in the morning, but I don't particularly like egg whites, so I would make them into merengues. Little by little, I added different flavorings to them. I added cocoa powder and artificial sweeteners to make a sort of chocolate mousse that had to be eaten immediately or it would separate.
Eventually, I ditched that lifestyle. I ditched artificial sweeteners and added the yolks back into my eggs. I added in some real, dark chocolate into the mix, to help stabilize the mousse and keep it from separating, and finally got a really great dessert that my husband always begs me to make.
I make this mousse or flan whenever I want to use up a bunch of my hens' eggs. Since part of the eggs stay raw, I like to use my fresher eggs, just in case. I never had a problem using supermarket eggs, though before I got my hens.
Chocolate Mousse 1
100g of dark chocolate
I usually double the recipe. The part that takes me the longest is probably separating the eggs- seriously! This mousse is very easy to make.
Step 1: Step 1: Whip the Egg Whites
So, begin by separating the eggs. Whip the egg whites into stiff peaks.
Step 2: Step 2: Melt the Chocolate
Meanwhile, in another bowl, melt the chocolate in the microwave.
Step 3: Step 3: Mix the Yolks into the Chocolate
As soon as it is melted, pour the egg yolks into the chocolate, and immediately stir them into it. Don't let the yolks sit on the hot chocolate without mixing, or they may begin to cook and not smoothly incorporate into it.