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Jan. 8, 2013
FYI: There is such a thing as "in shell pasteurized eggs"!
The brand many US supermarkets sell is "Davidson's" in shell pasteurized eggs. They are just perfect (and safe) for use in all uncooked (egg) recipes, like this mousse, home made ice creams and tiramisu recipes to name a few. There are many "cooked" chocolate mousse recipes posted on food. com for you to choose from if you prefer. :)
The eggs aren't even cooked in this recipe. Salmonella anyone?
This was easy to make and turned out exactly like a mousse. I made changes that made it creamier and LCHF: Substitute sugar for 8 pkts of Stevia (Krisda brand) OR 1/4 cup of Swerve (Erythritol), add 1 TBL melted coconut oil and 1/2 tsp pure vanilla extract (mix both with dissolved gelatin). <br/><br/>BTW for those who are unaware: 2 tsp gelatin = 1 env of Knox gelatin (4-env. box) and "pinch" = 1/8 tsp. Like other cooks said, mine too set up very quickly.
Must say this makes 6 very generous and delivicious serves, I ended up with 4 serves which had 4 ladles of mix in them and 5 serves with 2 ladles of mix in them, 3 of the large serves were eaten up last night and I am going to try and unmould 3 of the small serves and have them with fruit salad as something different. Thank you **Jubes**, made for Make My Recipe - Reunion time.
Mmmmm. Tastes as good as it looks. I garnished with sliced pear and grated Toblerone chocolate, but I can imagine a couple of fresh raspberries or lychees pairing up with this very well too. Quick to make and extremely easy. A definite 'keeper' when you're wanting a light dessert to finish off the evening meal.
Lovely mousse! The consistency was very light and airy. This made for a special treat after our dinner. Mine set up very quickly, much sooner than the 4 hours! I will keep this recipe handy whenever I want a sweet treat, as I usually have all the ingredients on hand. Thank you!
I love this mousse. It is the same recipe that I regularly use. It produces a very light dessert - both in texture and flavour. If you are looking for a rich and sweet treat this is not it. I recommend using the best quality cocoa you can find and don't miss the dusting on top. That is what gives this the bigger chocolatey flavour. I serve it in cappuccino cups, on their saucers, dusted with cocoa, with a very small blob of thick cream, and a strawberry and almond bread on the saucer.
Great low cal mousse. Of course I was 'hoping' it would taste decadent, but it was enough to satisfy a chocolate craving. I halved the recipe and next time would use more cocoa powder for a more chocolatey flavor. I will make this again!
Outstanding, my mousse loving Hubby loved this mousse. It was so easy to make, I didn't change a thing. I chilled it in the fridge for about six hours and everything seemed to set perfectly. I didn't get to taste it because I don't like eggs but Hubby didn't mind because there was more for him. Thank you **Jubes**