Chocolate mousse is our tradition around here for New Year’s. The only issue for New Year’s 2019 was that I had just found out about baby #2’s existence & my mousse recipe has raw eggs. This does not bother me one bit on a ‘normal’ day, but I do eat more carefully for my little ones. Inspired by my last pregnancy when I made pregnant tiramisu, I knew I could find a way to make this dessert pregnant-friendly, too. Turns out it was pretty easy!
The basic ingredients for my mousse are chocolate, butter, and a basic (French) meringue – just egg whites & sugar whipped together. Thanks to the Great British Bake Off, I have learned there are actually 3 types of meringues: French, Swiss, and Italian. French meringue is the only one where if you don’t bake it the eggs stay raw. Therefore I figured if I used one of the other types of meringue to make my mousse, the results should be similar to the original recipe while being pregnancy safe. I was right!
I chose to use an Italian meringue to make my New Year’s treat. The results were pretty close to my original! The consistency and flavor are about the same – maybe a touch sweeter. I enjoyed it so much that I made it again when my cousin & her family came to visit us for a few days in the spring. It’s one of her favorite desserts.
This was my first experience with Italian meringue. I was initially concerned that I didn’t do it properly because there was a good bit of sugar crusted in the sauce pan, but the meringue did fluff up nicely and was plenty sweet enough. I should probably invest in a candy thermometer instead of using my all purpose food thermometer. I should also mention that’s the only thing about Italian meringue – you really do need a thermometer to tell you when the sugar mixture is at the correct temperature. I haven’t played with it enough to know of any ‘hacks’ that will let you know when it’s ready without one. To be honest, getting burned is one of my biggest fears so I don’t think I’ll be playing around too much with molten sugar!
I am really happy with how this recipe turned out, and will consider making this one when I make mousse to share from now on!
Baby #2 is just a few weeks away from coming out! Cupcake is so looking forward to finally holding her baby brother.
Pregnant Chocolate Mousse
- 1 cup sugar
- 1/2 cup water
- 4 egg whites
- 1/2 tsp lemon juice
- 1/2 tsp vanilla
- 12 oz semi sweet chocolate chips (one bag)
- 1/2 lb butter (one stick)
Combine sugar and water in a sauce pan. Heat over high heat until sugar syrup reaches 240°F on an instant read or candy thermometer. Brush down sides of sauce pan as necessary with a pastry brush dipped in water to minimize crusting.
Combine egg whites and lemon juice in the bowl of a stand mixer with a whisk attachment. Set mixer to medium speed and mix until soft peaks form, about 2 minutes.
Slowly drizzle hot sugar syrup into mixer bowl while it’s running. Increase speed to high and whip until meringue forms stiff peaks. Add vanilla while mixer is whipping.
- Melt chocolate chips & butter in a hot water bath.
- Gently fold melted chocolate mixture into meringue until smooth & uniform in color. Let it set in the fridge overnight either in individual servings or one large container. Serve on its own, or with fresh fruit.