Chocolate Mousse
Hubby claims he’s not a big dessert guy. Or a big chocolate guy. I have a hard time believing that because no matter what I bake, he always wants a bite. But even after everything I’ve made, this chocolate mousse is one of his favorites of all time. We literally have to hide the bowl so there is enough to share with others.
Hubby’s mom makes this for every holiday that we’re home. I’ve never tried to make this, but she gave me the recipe and permission to post it on here (thanks N!)
This mousse is best the day it’s made. If you need to make it in advance, be sure to give it a good stir prior to serving.
Chocolate Mousse
Yield: ~20 servings
Ingredients:
6 eggs, at room temp, washed with soap and water, 5 separated, 1 slightly beaten
1 pint heavy cream
1/2 lb chocolate
1/3 c powdered sugar
Directions:
Using the whisk attachment on a stand mixer, beat the 5 egg whites until stiff. In a separate bowl, whip cream with powdered sugar.
In a small saucepan, melt the chocolate. Add the beaten egg and mix together. Beat in the egg yolks of the 5 separated eggs. Mix chocolate mixture together with whipped cream. Carefully fold in the egg whites. Refrigerate 2-3 hours.
Note, if using white chocolate, it needs to be melted with some liquor, milk, or cream.
Recipe from Hubby's mom
Check out my week of Family Favorites here.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Thank you so much for making these… I was looking for something to use up 5 ounces of cream cheese, and this looks great. And added bonus- it will also use up one of the many bags of cranberries in my freezer!
beantownbaker — January 8th, 2013 @ 8:48 pm
Great! I hope you enjoy them
omgosh, I loved these. I’m not supposed to have dairy right now, but I snuck a tiny bite. SO. good. I didn’t have any ginger and subbed 1/2 cup of oats for 1/2 cup of the flour. Really delicious and really easy!
beantownbaker — January 13th, 2013 @ 10:26 am
What a great substitution! I’m lactose intolerant so I use the Tofutti Better Than Cream Cheese. Have you tried it?
No, I can’t have soy, either. It’s for my daughter – she doesn’t tolerate dairy or soy and I’m still nursing her. It’s been a very boring (culinarily speaking) 8 months!
beantownbaker — January 13th, 2013 @ 10:07 pm
Oh bummer! Not being able to eat dairy or soy must be tough!