Tag Archives: chocolate mousse

Pregnant Chocolate Mousse

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!

Mrs. Dessert Monster - Pregnant Chocolate Mousse

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!

Mrs. Dessert Monster - Pregnant Chocolate Mousse

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!

1566342403448.jpg

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)
  1. 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.
  2. 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.
  3. 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.
  4. Melt chocolate chips & butter in a hot water bath.
  5. 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.

 

Chocolate Mousse

This post is long over due!

wp-1452370126112.jpg

I first mentioned my chocolate mousse in my very first recipe post for homemade ice cream, & recently mentioned it again on my blog-aversary. It’s sort of become a New Year’s tradition, which is great because as delicious as this mousse is, it’s not the healthiest thing out there so I really don’t need to be making it more than once a year. This mousse is great on its own, but it’s also super delicious with fruits like strawberries or grapes.

My job had an end of the year pot-luck, so I doubled the below recipe & brought mousse in individual little cups.

wp-1452370089788.jpg

This mousse is very rich & chocolaty. My mom originally got this recipe from an old cookbook of hers. She taught me her ways & I have tweaked the recipe a little. I’ve actually cut the sugar down – which I think lets the semi sweet chocolate ships stand out a little more.

This recipe is pretty simple & has 2 main steps: 1) melt chocolate & butter together using hot water bath, aka double boiler (or baño de Maria in Spanish), 2) make meringue using an electric mixer.

wp-1452370084657.jpg

Hot water baths are this easy!

For Christmas I made cinnamon gingerbread ice cream (recipe here!), which called for 5 egg yolks. Since I knew I wanted to make mousse for the pot luck, I saved the whites so I wouldn’t have to crack a dozen eggs. It was a win-win!

While the chocolate & butter are melting, the egg whites were getting nice & fluffy & stiff using the kitchenaid. I just turned the mixer speed almost all the way up & let the eggs go for a while until really stiff.

wp-1452370095592.jpg

REALLY stiff!

Then I added the vanilla & slowly added the sugar. Tada, meringue! You can use that recipe by itself to make meringue cookies – just bake them low & slow in the oven. They are so yummy!

By this point the chocolate & butter were all melted & just needed a good stir. Then it was time to fold the chocolaty mixture into the meringue.

wp-1452370103303.jpg

Gently.

wp-1452370107429.jpg

Keep going.

wp-1452370112423.jpg

Almost…

wp-1452370116507.jpg

THERE!

Look at that smooth, chocolaty goodness!

At this point I portioned it out since I was taking it to a potluck, but you you could also set the whole bowl in the fridge to set overnight.

Guys, there’s nothing else like it. This mousse is quite rich. Chocolate lovers will definitely appreciate this dessert.

Since I didn’t get to enjoy this mousse the same night, I saved a little bit of the meringue & made myself a little treat.

wp-1452370129829.jpg

This is one of the best parts of having a gas stove!

wp-1452370133646.jpg

The next day though, I definitely tore into that mousse!

Chocolate Mousse

  • 6 egg whites
  • 3/4 cup sugar
  • 1/2 tsp vanilla
  • 12 oz semi sweet chocolate chips (one bag)
  • 1/2 lb butter (one stick)
  1. Melt chocolate chips & butter in a hot water bath.
  2. Beat egg whites using electric mixer until stiff peaks form. Add vanilla & slowly add sugar.
  3. In a large bowl, gently fold melted chocolate mixture into meringue until smooth & uniform in color. Let it set in the fridge overnight.
  4. Serve on its own, or with fresh fruit.

I made a pregnancy safe (no raw eggs) version of this mousse – recipe here!