Chocolate Mousse help...

Ok... I have this recipe for Chocolate Mousse which I haven't tried yet.. thing is I'm unsure if this is normal or not, but it has egg white and egg yolk in it - mixed in separately at different times... but it's all raw - I get the egg white... but the egg yolk as well?? Anyone know more about this to help me?? Is this right??

Recipe is below:
Ingredients

200g dark eating chocolate, chopped
4 eggs, separated
1/2 cup caster sugar
300ml carton thickened cream, whipped
grated white chocolate curls, to decorate

Method

Place chocolate in a large heatproof bowl. Sit bowl over a pan of simmering water. Stir until chocolate is almost melted. Remove from heat and continue to stir until chocolate is smooth.

Beat egg whites and sugar in a small bowl with an electric mixer until sugar is dissolved and mixture is soft and glossy.

Beat egg yolks into chocolate mixture until well blended. Then, using a spatula, fold in egg white mixture until just combined. Then, fold in whipped cream until combined.

Spoon mousse into individual glasses or one large bowl. Refrigerate, covered, for several hours or overnight, until set.

Serve mousse decorated with white chocolate curls.

Tip
To change the flavour, make a jaffa mousse by stirring 2 teaspoons finely grated orange rind into egg yolk mixture. Or for a mocha mousse, stir 2 teaspoons coffee powder dissolved in 2 teaspoons hot water into egg yolk mixture. If you want to add brandy, coffee liqueur or any other flavour, allow about 1 tablespoon and add to the cream when you whip it.

Yup, my recipe uses yolks and whites seperated and makes a cracking, if very rich, mousse. Looks like a similar recipe too, so should work out OK. I top with chopped ginger (just a little) and that tastes great!

okie dokie then :) Thanks for that Ryn!! Long time no speak, hope you're doing well.

Just to throw something else out there, does that mean that we shouldn't eat chocolate mousse when pg??? I did but I didn't realise it had raw egg like that in it.

This is the recipie my mum makes, I love it but have had to avoid it this year because of the egg. I know that the egg yolk is heated up by the melted chocoloate but not a lot. It will be something I will ask for once bubs is born!

Cool.. I am glad that it's not incorrect!! OOooh you don't have too much longer before you can order that big helping of choccy mousse from your mum ;)

Cass - I also have a recipe similar to this one for a choc mousse flan and it has raw yolks and whites in it. I didn't eat it whilst pregnant, but I will have to make it again now that I can have it! Yummo!!

It didn't work!!! Someone help meeeeeeee...lol. Ok, I melted the choc and when I added the yolks it went weird, not seized as such, but I really had to stir it as it was going lumpy, but not cooked egg lumpy. Does this make any sense?? Anyway, when I added the egg white mixture and was supposed to fold it in, it would actually fold in cos the choc mixture was like it was too thick or something and same prob when adding the whipped cream, so I ended up being naughty and just used the handbeater to mix it properly... needless to say it has ended up more of a pudding type of texture than mousse :( I'm very sad cos I LOVE choccy mousse. It still tastes pretty good, but not like a mousse. Jo, maybe email me your recipe and I will give it a go?? achoffmann at bigpond.com

FYI this is not good for ladies that are preggers. The egg yolk will cook fine, it is the egg white that doesn't get cooked, and egg white will actually harber the bacteria.

Ok, try this recipie.

The only thing I can see from your other recipie is that I don't think you really need that much egg yolk. It would make your mouse too fatty and make it look more like a pudding.

You do have to really like strong chocolate though, as proper mouse will not work with milk chocolate try using corveture chocolate, or a high quality cooking chocolate, it doesn't have to be an eating choc, if your using a high quality one.

Dark Chocolate mouse

170g of dark bitter chocolate. it needs to ba between 60-70% cocoa.
80ml of full fat milk
1 egg yolk
4 egg whites
20 g caster sugar.

Chop choclate up, place in a shallow heatproof bowl. Place bowl over a pot of dimmering water (taking care to not let the water touch the bowl) until the chocolate has melted. Remove from pan.

Bring the milk to the boil and pour onto the melted chocolate, stiring with a whisk as you pour. Now add the egg yolk and mix thouroughly with the wisk. It is important that you do this quickly as it will cook the egg yolk.
At this stage test the temp of your mixture, you should be able to dip a finger in whitout burning it (about 40 degrees) and allow it to cool.

While cooling whisk your eggwhites to firm peaks, adding the sugar pinch by pinch.
Now take only a third of the egg white mixture and fold it through your cooled chocolate mixture, wisk briefly and proceed to fold the remainder of the egg whites through.

Once combined either put in small cups or a large bowl.

This one tastes devine but is very rich if you use the correct chocolate.

Milk chocolate has too much fat in it and effects the consistency of your mouse.

If you want to change the flavour, add only the milk protion.
Egg whites should be fresh and cool, but not icy cold.

Try that.

Oooh thanks Rebecca.. that recipe looks a LOT better to start with!! I used a dark choc ... club I think... but will give your recipe a go in the next week or so and let you know!!