Did you guys know that, in Spain, eggs are not kept refrigerated in grocery stores?
Yep, we grew up seeing the cartons stacked in the middle of an aisle, on a corner or an endcap somewhere in the store. But never refrigerated. Not only that, but growing up, we ate all kinds of dishes made with raw or slightly cooked eggs. Most of you are probably cringing at he thought of it right now. Quite frankly, looking back, we cringe too. The truth is, we would never even think of doing that now. The risk of eggs being contaminated with Salmonella is too big, and definitely one not worth taking.
One of the recipes we used to love making (and wish we could make again) is chocolate mousse. The "real" thing though. The one that is basically made with eggs and chocolate. We thought we would never be able to make it again, especially for our kids, since we couldn't use raw eggs. Until we discovered Safest Choice Eggs.
Safest Choice Eggs are pasteurized, using an all natural, gentle warm water bath that eliminates the risk of Salmonella without changing the nutrition or flavor. These eggs are sourced from vegetarian-fed hens that are hormone and antibiotic free; come from USDA certified and inspected farms, they are Kosher certified and are cage free from farms approved as Certified Humane®.
Being able to use pasteurized raw eggs is giving us a chance to prepare some of our favorite recipes again without any worries. Like this super decadent chocolate mousse, made with chocolate hazelnut spread, just to give the traditional recipe a little twist.
Hope you enjoy it.
Chocolate Mousse
- Total Time: 20 mins
- Yield: 6 1x
Ingredients
- 6 Safest Choice Pasteurized Eggs, separated
- ⅔ cup chocolate-hazelnut spread
- 4 tbsp good quality, unsweetened cocoa powder
- 2 tbsp whiskey (optional)
- Whipped cream for garnish
Instructions
- In a large bowl, beat egg yolks at medium-high speed 5-6 minutes, until pale yellow. Reduce speed, add chocolate-hazelnut spread and cocoa powder, and continue beating for another 3-4 minutes, adding whiskey at the last minute if using. Set aside.
- In a separate large bowl, beat the eggs whites with a pinch of salt at high speed until they form stiff peaks (make sure the beaters and bowl are completely clean and dry). This should take about 10 minutes, depending on your mixer.
- Gently fold egg whites into chocolate mixture a few tablespoons at a time. Spoon into cups, cover with plastic wrap and refrigerate for 2-3 hours. Top with a dollop of whipped cream before serving.
Notes
The mousse requires refrigeration for 2-3 hours before consuming.
- Prep Time: 20 mins
- Category: Dessert
This is a sponsored post. All opinions are ours. We do not endorse products we do not use or approve of.
Paula
Thanks, this brings back good memories! These days though, an even safer choice would be to use silken soft or firm tofu instead of the eggs. Just pop two of those aseptic bricks in your blender, add all your ingredients (but no eggs) and a dash of agave syrup or sweetener of your choice and whir until there are no pale streaks left. It's possible that you have to add more hazelnut spread or cocoa, depending on your taste. You can use 1-2 tsp. vanilla extract instead of the whiskey (or cognac, if you want to make it European).
Raquel
I don't eat raw eggs either but I am so excited to finally be able to make a chocolate mousse the right way 🙂 looks delicious!
leah
where do you find the safest choice eggs. i dont see them anywhere
Vicky & Ruth
We found the eggs in Shoprite, but here is the link to their store locator on their site: http://www.safeeggs.com/store-locator
Sarah Klinkowitz
I make a chocolate mousse that uses eggs (separated). It calls for melting chocolate over a double boiler, then removing from heat for a few moments before whisking in the yolks with a bit of salt and liquor. Whites are whipped separate, then folded in.
I love this recipe because it calls for less work! 😉
Vicky & Ruth
Always glad to lighten the load in the kitchen 😉