Are Egg Whites Safe In Mousse?
Mousse is a light and airy dessert that usually contains raw eggs, specifically raw egg white.
Many people worry about the safety of consuming raw egg whites and whether they may pose a risk for salmonella or other types of foodborne illness.
Why are raw egg whites considered unsafe?
Raw egg whites can contain harmful bacteria such as salmonella, which can cause food poisoning.
Consuming these bacteria can lead to symptoms such as abdominal pain, diarrhea, and fever.
This is why the consumption of raw eggs and products containing raw eggs is not recommended, especially for those with weakened immune systems.
What makes mousse different from other desserts with raw eggs?
Mousse differs from other desserts containing raw eggs in that it requires whipped egg whites to create its signature texture.
The process of whipping the egg whites may lower the risk of bacterial contamination because it incorporates air into the mixture, which helps make it less hospitable to pathogens like salmonella.
How can you make sure your mousse is safe to eat?
The best way to ensure that your mousse is safe to eat is by using pasteurized liquid egg whites instead of fresh whole eggs or separated egg whites.
Pasteurization kills harmful bacteria without cooking the eggs, making them safe to consume in their raw state.
You can also use a cooking thermometer to check that the temperature of your mixture reaches at least 160°F (71°C) before adding it to your dish.
In conclusion, while there are risks associated with consuming raw eggs, including raw egg whites used in mousse, there are ways to ensure safety when preparing this dessert.
By using pasteurized liquid egg whites and following proper temperature guidelines, you can enjoy this delicious treat without any worries about foodborne illness.
Is it safe to eat raw egg whites in desserts?
Egg whites are a common ingredient in many types of desserts, including mousses, cakes, and frostings.
They are often whipped into a foam to create a light and airy texture.
However, because raw eggs can carry harmful bacteria such as salmonella, there is some concern about the safety of eating raw egg whites.
What can go wrong when using raw egg whites in desserts?
The main risk associated with using raw egg whites is the potential for foodborne illness from salmonella.
Symptoms of salmonella poisoning include diarrhea, fever, and abdominal cramps.
In severe cases, hospitalization may be necessary.
How do you make raw egg whites safe?
The most effective way to kill bacteria in egg whites is to cook them until they reach 160°F (71°C).
Alternatively, pasteurized egg products can be used instead of fresh eggs to reduce the risk of contamination.
Why do people eat raw egg whites?
Some people believe that consuming raw egg whites is beneficial for their health due to their high protein content.
However, there are safer ways to consume protein that don’t carry the same risk of foodborne illness.
How is meringue safe to eat?
Meringue is made by whipping together egg whites and sugar until stiff peaks form.
The mixture is then cooked at a low temperature until it becomes firm and dry on the outside but still soft on the inside.
This cooking process ensures that any harmful bacteria in the egg whites are killed.
Is it OK to eat raw eggs in tiramisu?
Tiramisu typically contains raw eggs in its filling or topping.
To reduce the risk of foodborne illness from salmonella, it’s recommended that tiramisu be made with pasteurized eggs or an alternative like whipped cream or mascarpone cheese.
In conclusion, while using raw egg whites in desserts like mousse can provide a fluffy and delicious texture, there are health risks associated with doing so.
By cooking the egg whites or using pasteurized products instead, you can ensure that your desserts are safe to eat without sacrificing taste or texture.
Is It Safe To Eat Raw Whipped Egg White?
Raw whipped egg whites, like those used in mousses and other desserts, can pose a risk of salmonella contamination.
This bacteria can cause food poisoning and some serious health problems.
What is the foam from egg whites?
Egg whites contain proteins and water.
When they are whipped, the proteins unfold and form a structure which holds air bubbles.
This creates foam or meringue which gives desserts their light and fluffy texture.
What are chances of getting salmonella from raw egg whites?
The chances of getting salmonella from raw egg whites are low, but still possible.
According to the FDA, 1 in 20,000 eggs may contain salmonella bacteria.
Can you eat liquid egg whites without cooking?
While liquid egg whites may be pasteurized to kill harmful bacteria such as salmonella, it is still not recommended to eat them raw.
Cooking is the best way to eliminate any risk of foodborne illness.
How do you make raw egg whites safe?
The safest way to consume raw eggs is by using pasteurized eggs or by heating the eggs until they reach 160°F (71°C) for at least 10 minutes.
It’s important to note that pasteurization does not eliminate all risks of contamination.
In conclusion, while it may be tempting to indulge in raw whipped egg white desserts such as mousses or meringues, it’s important to be aware of the potential health risks associated with consuming uncooked eggs.
Always take precautions by using pasteurized eggs or heating them thoroughly before consuming in order to reduce the risk of foodborne illnesses such as salmonella poisoning.
Is Chocolate Mousse Safe To Eat With Raw Eggs?
The safety concerns of eating raw egg whites in mousse
Chocolate mousse is a delectable dessert that is loved by many.
One of its primary ingredients is raw egg whites, which raise safety concerns about consuming it.
Raw eggs are known to carry the risk of salmonella, a bacterium that can cause serious illness.
In this section, we will discuss the safety concerns of eating raw egg whites in chocolate mousse.
The possibility of getting salmonella from raw egg whites
Egg shells can often be contaminated with salmonella, which can pass into the egg white during the production process.
There is a possibility that you may get infected with salmonella if you consume uncooked or undercooked egg whites.
How to reduce your chances of getting sick from raw eggs in mousse
To enjoy your chocolate mousse without worrying about salmonella infection, there are some precautions you can take.
One way is by using pasteurized eggs which have been treated in such a way as to kill any bacteria within them.
Another way is by heating the eggs on their own before adding them into other ingredients.
How long does egg white based chocolate mousse last?
If you choose not to heat-treat your egg whites or use pasteurized eggs and end up having leftovers, it’s essential to store the chocolate mousse properly.
The FDA recommends keeping refrigerated leftover chocolate mousse that has used raw or lightly cooked egg whites like any perishable food item and consuming it within three days for maximum freshness and quality.
In conclusion, while adding raw eggs in any form always raises safetly concerns, following some basic rules while preparing chocolates mousses will minimize risk and help ensure that you can enjoy this delicious dessert without compromising on health.
Does Mousse Cake Have Raw Egg?
Mousse is a popular dessert that can be made in many different ways.
It usually consists of a whipped cream base with added flavorings such as chocolate, fruit puree or spices.
One of the main ingredients used for making mousse is eggs, specifically egg whites.
But does this mean that mousse cake contains raw egg?
Yes, mousse cake can contain raw egg
The traditional way of making mousse involves using raw whipped egg whites which are then mixed with heavy cream and other ingredients to create a light and airy texture.
This means that consuming mousse made with raw eggs carries the risk of exposure to harmful bacteria like Salmonella, which can cause food poisoning.
Why do people use raw eggs in mousse?
Despite the risk of food poisoning associated with consuming raw eggs, some people still prefer to use them when making mousse due to their unique properties.
When whipped, egg whites create a foam that adds volume and makes the mixture light and fluffy which is an essential characteristic of delicious mousses.
They also provide structure and stability to the mixture, allowing it to set properly without collapsing.
How can you make raw eggs safe?
If you want to make a mousse that’s safe to eat but still has that light and airy texture, there are some steps you can take to reduce your risk of food poisoning from eating raw eggs:
- Use pasteurized eggs if possible- These are eggs that have been heated enough to kill off any harmful bacteria while preserving their properties.
- cook the egg white- cooking the egg white until it reaches an internal temperature of 160°F (71°C) will kill off any bacteria present.
- Use liquid egg whites from a carton- These are typically pasteurized and safe for consumption without cooking.
- Consider using alternatives- You could use alternatives such as gelatin or agar agar instead of egg whites which will still give the same desired light and fluffy texture without exposing yourself to any risks.
Conclusion
In conclusion, yes, traditional Mousse cake has raw eggs in it which carries potential health risks associated with consuming uncooked food products such as Salmonella infection.
However pasteurizing or cooking the eggs is an effective way one can make sure they don’t run into these potential health problems when enjoying this delicious dessert.
What Can Go Wrong When Making Mousse?
Making mousse can be a bit tricky, especially when you are using raw egg whites.
Here are some of the things that can go wrong:
Curdling
If you add hot liquid to whipped egg whites, they can curdle and ruin the texture of the mousse.
To prevent this, make sure that any ingredients you add to the egg whites are at room temperature or chilled.
Over-beating
If you over-beat your egg whites, they can become dry and grainy.
This will result in a lumpy and unappetizing mousse.
Be sure to stop beating your egg whites as soon as they form stiff peaks for best results.
Under-cooking
If you don’t cook your mousse long enough, it may not set properly.
The result could be a runny consistency and an unsafe dessert to eat if it has raw eggs in it.
Over-mixing
If you over-mix your mousse, it may lose its light and airy texture. Only mix until all ingredients are combined and no lumps remain for best results.
Bacteria growth
Bacteria growth is the biggest concern when making desserts with raw eggs like mousse since salmonella is commonly found in them.
For this reason, make sure the eggs you use are fresh and from a trusted source.
By keeping these potential problems in mind while making mousse with raw eggs, following cooking instructions carefully, and choosing good quality ingredients, you can ensure that your dessert turns out deliciously safe!
How Long Does Mousse with Raw Egg Last?
Mousse is a light and fluffy dessert that can be made in many different flavors.
One of the main ingredients in mousse is whipped egg whites, which are sometimes used raw.
This leads to questions about how long the dessert will last before it goes bad.
Refrigeration
To ensure that your mousse lasts as long as possible, it should be stored in the refrigerator.
The cool temperature will slow the growth of bacteria and other microorganisms that can cause spoilage.
Shelf Life
The shelf life of mousse with raw egg whites depends on several factors such as:
- The freshness of ingredients used
- The cleanliness of utensils used to make it
- Storage conditions i.e. refrigeration.
General Rule of Thumb
In general, mousse with raw egg whites will last for about 2-3 days when refrigerated.
However, if you notice any changes in color or texture, or if it smells off-putting, then discard it immediately because this could indicate spoiling or contamination.
Freezing Mousse
You can also freeze mousse to extend its shelf life.
To do so, transfer the dessert into an airtight container and place it in the freezer.
It will last for up to 6 months when frozen; however, once thawed out it must be consumed within a day or two.
Ultimately, while mousse with raw egg whites may only last for a few days when refrigerated and should not be eaten after this time has elapsed, freezing expands its shelf life thus allowing you to enjoy your homemade treat whenever you want!
What Is In The Foam From Egg Whites?
When you beat egg whites, they transform from a clear liquid to a fluffy, white foam that can double or triple in volume.
This foam is made up of tiny air bubbles trapped in a network of proteins called albumen.
As you beat the mixture, the proteins unravel and form chains that trap air pockets.
Proteins
The proteins in egg whites are a combination of globulin and albumin.
These two proteins coil and uncoil around each other when beaten, creating the foam structure.
The water and sugar added to the mixture also affect the protein structure as they weaken it, making it easier for air bubbles to form.
Air
The second major component of whipped egg whites is air.
Air is incorporated into egg white foam during whisking or beating.
The more you whisk, the more air pockets form within the protein structure, and the more volume and stability your egg white foam will have.
Acids
Egg whites contain small amounts of natural acids which lower their pH level just enough so that their proteins become more vulnerable to stretching and unfolding when beaten.
At a lower pH level, egg white proteins bond with each other much more easily, which makes stiff peaks much easier to achieve.
Commonly used acidic ingredients include vinegar or cream of tartar.
All these components play an important role in creating mousse or any dish where whipped egg whites are used as an ingredient.
Knowing what’s in them can help you understand how they work together as well as how to troubleshoot problems encountered along the way.
What Are Chances Of Getting Salmonella From Raw Egg Whites?
Salmonella is a type of bacteria that can be found in raw eggs, and it can cause food poisoning if ingested.
While the risk of salmonella contamination in eggs has decreased in recent years due to better farming practices and food safety regulations, there is still a chance that consuming raw egg whites could lead to infection.
Factors that Affect Salmonella Contamination
The likelihood of salmonella contamination in raw egg whites depends on several factors:
- The source of the eggs: Eggs from reputable sources and farmers who follow good hygiene practices are less likely to be contaminated with salmonella.
- The age of the eggs: Fresh eggs are less likely to harbor bacteria than older eggs that have been sitting around for a while.
- The handling of the eggs: Proper handling, storage, and cooking can reduce the risk of contamination. However, when it comes to raw egg whites, improper whipping or mixing can introduce air into the mixture which increases its surface area and subsequently increases opportunities for bacterial growth.
Risk Management for Raw Egg Whites
To minimize the risk of salmonella infection from consuming raw egg whites, you can take several precautions such as:
- Purchasing pasteurised liquid egg whites instead
- Cleaning eggshells properly before cracking eggs open
- Avoiding any visibly rotten or discoloured parts in raw egg whites before use
- Avoiding cross-contamination with any surfaces used for preparing other foods – this includes washing utensils that have come in contact with raw eggs thoroughly before using them again
- Making sure your mousse recipe has a sufficiently long curing time in order to allow for any harmful bacteria present to die-off before consumption. At room temperature (68-72°F [20-22°C]), allow one day per each one-fourth inch (6 mm) layer or portion thickness; refrigerated at 40°F (4°C) or below prior to service allows up to seven days credit for curing (Food Safety Basics).
In conclusion, while there is always some risk associated with consuming raw egg whites due to potential bacterial contamination, taking proper precautions with sourcing and handling your ingredients can help minimize that risk significantly.
It’s important also ensure sufficient curing time prior to eating recipes like mousse containing uncooked eggs so as not put yourself at unwarranted health risks.
Ultimately choose recipes without ingredients that carry unnecessary health risks if needed.
Can You Eat Liquid Egg Whites Without Cooking?
Egg whites are used in many desserts and dishes, including mousse and tiramisu.
While many people enjoy the taste and texture of raw egg whites, they can also be a source of concern due to the risk of salmonella.
However, liquid egg whites are pasteurized, which helps to kill any bacteria that may be present.
What are liquid egg whites?
Liquid egg whites are made from fresh eggs that have been cracked open and separated.
The yolks are discarded, and the remaining egg whites are filtered to remove any impurities.
The resulting product is a clear liquid that is rich in protein and low in fat.
Are liquid egg whites safe to eat raw?
Liquid egg whites that have been pasteurized can be safely consumed raw, since the pasteurization process helps to kill any harmful bacteria, including salmonella.
However, it is important to ensure that the liquid egg whites have been properly stored and handled before consuming them raw.
How should you store liquid egg whites?
Liquid egg whites should be stored in a clean, air-tight container in the refrigerator at or below 40°F (4°C) until ready to use.
It is important to check the expiration date on the package before consuming any product.
What are some ways to use liquid egg whites in recipes?
Liquid egg whites are versatile ingredients that can be used in a variety of recipes, including meringues and soufflés.
They can also be added to smoothies or used as a protein-rich substitute for whole eggs in omelets or frittatas.
In conclusion, it is safe to consume pasteurized liquid egg white without cooking as it has undergone pasteurization which reduces chances of food poisoning caused by consumption of eggs.
However,it’s always important to ensure proper storage and handling of any food products especially those consumed raw.
How Do You Make Raw Egg Whites Safe?
Raw eggs are often used in desserts such as mousse and tiramisu, but many people worry about the risk of salmonella contamination from consuming raw eggs.
While there is a small risk, there are steps you can take to minimize that risk and make raw egg whites safe to eat.
Purchasing and Storing Eggs
The first step to making sure your raw egg whites are safe is to buy fresh, high-quality eggs from a reputable source.
Look for eggs that are sold in refrigerated cases and check the sell-by date before purchasing.
When storing at home, be sure to keep eggs refrigerated at all times and discard any that have cracked or have passed their expiration date.
Clean Preparation Area
Before cracking your eggs, it’s essential to ensure your preparation area is clean.
Wash your hands thoroughly with soap and water, clean all surfaces where the eggs will come into contact with warm soapy water and rinse well, then dry with a clean towel or paper towel.
Separting the Yolk
To reduce the risk of contamination, separate the egg yolk from the white while still cold.
Use a clean utensil-like separator (or even an empty plastic bottle), or using your own purified cupped hand.
Make sure no yolk remains in the white as this can cause bacteria growth when left untreated and undercooked.
Pasteurization
If you’re still concerned about consuming raw egg whites, you can pasteurize them beforehand by warming them up over low heat until they reach an internal temperature of 140°F (60°C) for at least 3 minutes.
From my experience it’s best done using a double boiler set-up.
Conclusion
While there is always some level of risk when consuming raw egg whites due to potential salmonella contamination, taking proper precautions can help minimize this risk significantly.
By purchasing fresh eggs from reputable sources, keeping them refrigerated, ensuring a clean preparation area and separating yolks carefully while pasteurizing egg whites safely by warming them up over low heat will dramatically reduce any chances of bacterial growth that could cause a health issue in individuals who consume it.
Why Do People Eat Raw Egg Whites?
Raw egg whites have become a popular health food trend in recent years due to their high protein content and low calorie count.
Here are some of the reasons why people choose to consume this uncooked ingredient:
Bodybuilding and weightlifting
Athletes and fitness enthusiasts often consume raw egg whites as part of their diet, as they are a high-quality protein source that can help support muscle growth and repair.
Baking and dessert making
Raw egg whites can also be used in baking recipes such as meringues or angel food cake.
They provide structure and stability to baked goods, and give desserts a light, airy texture.
Traditional remedies
In some cultures, consuming raw eggs is believed to have medicinal properties.
For example, in Chinese medicine, raw eggs are thought to help nourish the body and improve digestion.
While there are some potential health benefits associated with raw egg whites, it is important to note that they do carry certain risks.
These risks include the possibility of salmonella contamination, which can result in food poisoning.
If you do choose to consume raw egg whites, it is important to take precautions such as using pasteurized eggs or thoroughly washing the shells before cracking them open.
Additionally, it is always a good idea to consult with your doctor or a registered dietitian before making any major changes to your diet.
Overall, whether consuming raw egg whites in mousse is safe or not depends on how the mousse is prepared.
It’s important to use proper techniques when handling eggs and follow food safety guidelines to reduce the risk of foodborne illness.
How is Meringue Safe to Eat?
Understanding Meringue:
Meringue is a sweet, fluffy mixture made from whipped egg whites and sugar.
It is commonly used as a topping for pies, cakes, and other desserts.
There are three main types of meringue: Italian, Swiss, and French.
Each type is made differently but all involve beating egg whites until they form stiff peaks and then adding sugar.
What Makes Meringue Safe to Eat?
The high sugar content in meringue makes it safe to eat because sugar acts as a preservative.
Sugar helps to prevent the growth of bacteria that can cause foodborne illnesses like salmonella.
Additionally, when making meringue, it’s important to ensure that the egg whites are at room temperature before whipping them.
This will help them whip up faster and more easily which will reduce the risk of over-beating them.
Different Types of Meringue:
There are several types of meringues that you can make including French, Swiss, and Italian meringues.
French meringues are made with just egg whites and sugar while Swiss meringues require heating the egg whites and sugar together over a double boiler before whipping them.
Italian meringues also require heating but use a hot sugar syrup instead of a double boiler.
Mistakes to Avoid When Making Meringue
When making meringues, there are several common mistakes that you should avoid such as using old eggs or getting any amount of yolk in your egg whites.
Using old eggs can result in weak foam structure due to decreased protein content while getting any yolk in your egg whites can prevent them from properly whipping up.
Safety Concerns with Raw Eggs
While eating raw eggs is generally not recommended due to the risk of salmonella poisoning, there are some ways to reduce this risk when using raw eggs in dessert recipes like mousse or tiramisu.
One way is by using pasteurized eggs which have been treated to kill any harmful bacteria without cooking the eggs themselves
In summary, with the right techniques and precautions like using fresh ingredients and adequate sugar amounts for preservation purposes; eating properly prepared meringue should be safe for most people despite containing raw eggs.
However if you have health issues or medical conditions relating to food safety such as being immunocompromised or pregnant – please consult your doctor first before consuming raw egg-based products even if they contain cooked components like chocolate or cream.
What Are The Chances Of Getting Salmonella From Raw Eggs?
Raw egg consumption is usually discouraged due to the risk of bacterial contamination.
Eggs can be contaminated with Salmonella, a bacteria that causes foodborne illness.
Although it is rare to find tainted eggs, consuming raw or undercooked eggs can result in serious illness.
The prevalence of Salmonella in eggs
A small number of eggs may be contaminated with Salmonella bacteria.
It’s not possible to determine whether an egg has been infected by looking at it.
The bacteria exist on the outside of the shell and sometimes on the inside of the egg as well.
According to a 2010 study conducted by the FDA, approximately 1 in every 20,000 eggs is contaminated with Salmonella bacteria.
The risks associated with consuming raw eggs
If consumed, raw or undercooked eggs pose a health risk from various types of Salmonella bacteria that may cause foodborne illness.
Symptoms may appear within twelve to seventy-two hours after consumption and include cramps, diarrhea, vomiting, and fever.
How to reduce your chance of getting sick from eating raw eggs
To reduce bacterial contamination and lower the risk of salmonella infection from raw or undercooked eggs:
- Be careful when choosing which products contain raw egg
- Purchase pasteurized egg substitutes instead of fresh shell eggs for dishes that call for uncooked eggs,
- Cook your dishes that use raw egg mixtures at a high temperature.
- Use only clean utensils while handling eggs and washing hands thoroughly before and after preparation is essential.
In conclusion
In summation, there is a small possibility that an egg could be infected with salmonella bacteria. Therefore it’s wise to avoid consuming raw or undercooked eggs like those found in mousse or other desserts.
You’ll be reducing your chances of experiencing foodborne illnesses caused by cross-contamination by cooking your meals properly—so don’t skip steps like thorough hand washing between cooking rounds to keep yourself safe!
Can Raw Egg White Cause Upset Stomach?
Raw egg whites have been associated with causing digestive issues, such as an upset stomach, in some people.
This is because raw egg whites contain a protein called avidin that can bind to biotin, a B vitamin, and prevent its absorption by the body.
A deficiency in biotin can cause symptoms like skin rashes, hair loss, and digestive problems.
What are the symptoms of consuming raw egg whites?
The symptoms of consuming raw egg whites may vary from person to person depending on their immune system and sensitivity to the proteins present in the egg whites.
Some people may experience mild symptoms such as bloating or gas while others may experience more severe symptoms including nausea, vomiting or diarrhea.
How to make raw egg white safe for consumption?
The best way to make raw egg white safe for consumption is by cooking it till it reaches an internal temperature of 160°F or 71°Celsius.
Heat treatment will destroy any harmful bacteria that might be present in raw eggs.
Are there any other alternatives for consuming egg whites safely?
If you are concerned about consuming raw eggs, you can always use pasteurized liquid eggs which are treated with heat to kill any harmful bacteria present without cooking.
Alternatively, you can also use meringue powder which is made up of dried egg white and sugar mixture available at grocery stores. It is used as a substitute for real egg white.
In conclusion, while consuming raw egg whites might be risky due to possible bacterial contamination and digestive problems caused by avidin protein binding with biotin, you can still consume cooked eggs or use pasteurized liquid eggs or meringue powder as safer alternatives.
Is it OK to Eat Raw Eggs in Tiramisu?
Tiramisu is a popular Italian dessert that traditionally contains raw egg yolks.
The egg yolks are mixed with sugar and mascarpone cheese to create a thick and creamy filling for the dessert.
However, many people wonder if it is safe to eat raw eggs in tiramisu.
The Risk of Salmonella
Raw eggs may contain salmonella, which is a type of bacteria that can cause food poisoning.
Salmonella can cause symptoms such as diarrhea, fever, and abdominal cramps.
While the risk of getting sick from eating raw eggs is relatively low, it is still a risk.
Making Tiramisu Safe
There are several ways to make tiramisu safe to eat.
One way is to use pasteurized eggs instead of raw eggs.
Pasteurization heats the eggs enough to kill any bacteria without cooking them.
You can find pasteurized eggs in some supermarkets or health food stores.
Another way to make tiramisu safe is to cook the egg yolks before using them in the recipe.
This will kill any bacteria that may be present in the eggs.
Your Health Risks
If you’re pregnant or have a weakened immune system, it’s best to avoid raw or undercooked foods.
This includes foods made with raw egg yolks like tiramisu.
Always consult your doctor if you’re unsure about whether or not certain foods are safe for you to eat.
The Bottom Line
While traditional tiramisu recipes call for raw egg yolks, it’s best to take precautions when making this dessert at home.
Using pasteurized eggs or cooking the egg yolks will ensure that your tiramisu is safe to eat and free from harmful bacteria like salmonella.
In conclusion, while there may be some controversy around consuming raw egg whites in desserts like mousses and tiramisus, there are ways around this issue while still enjoying these delicious desserts without compromising on taste!
Ingredients
- 3 tablespoons butter unsalted
- 6 ounces chocolate semisweet; best quality
- 3 eggs large; at room temperature, yolks and whites separated
- ½ teaspoon cream of tartar
- ¼ cup sugar
- ½ cup cream heavy; cold
- ½ teaspoon extract vanilla
- 2 teaspoons sugar
- Chocolate shavings
Instructions
- Put the butter in a medium dish that can go in the microwave. Small chocolate chunks should be broken into the bowl. Stir between each 20-second burst of microwave heat until the chocolate is about 75% dissolved. Stirring will help the remaining heat in the bowl fully melt the chocolate. After allowing the mixture to cool for a few minutes, add the egg whites one at a time, whisking well after each addition. Place aside.
- The egg whites should be foamy when they have been beat on medium-high speed in a stand mixer or electric hand mixer dish. Beat while adding the cream of tartar until soft peaks appear. Fold the egg white combination into the chocolate mixture until it is thoroughly combined using a large rubber spatula. Place aside.
- Put the butter in a medium dish that can go in the microwave. Small chocolate chunks should be broken into the bowl. Stir between each 20-second burst of microwave heat until the chocolate is about 75% dissolved. Stirring will help the remaining heat in the bowl fully melt the chocolate. After allowing the mixture to cool for a few minutes, add the egg whites one at a time, whisking well after each addition. Place aside.
- The egg whites should be foamy when they have been beat on medium-high speed in a stand mixer or electric hand mixer dish. Beat while adding the cream of tartar until soft peaks appear. Fold the egg white combination into the chocolate mixture until it is thoroughly combined using a large rubber spatula. Place aside.
- Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
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My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.