Classic Chocolate Mousse (No Raw Eggs) is the quintessential French, chocolate dessert to make right at home! This light, airy, elegant chocolate treat usually contains raw eggs – whites to whip in air and yolks for the silky-smooth texture. But Classic Chocolate Mousse (No Raw Eggs) preserves the classic airy, smooth texture, even with cooked egg whites and yolks!

Why Avoid Raw Eggs?

Raw eggs can contain salmonella, although it’s rare. Immuno-compromised folks, older friends and family members, and pregnant women are at the most risk of health complications associated with the bacteria in raw eggs. Some grocery stores offer pasteurized eggs, which are heated to prevent bacteria (such as salmonella). However, the Cleveland Clinic says it’s best to steer clear of raw eggs, regardless. (I agree because – gross…I mean, I eat raw cookie dough, but that’s different?!!…I digress…) When you can get all of the yum factor and none of the yuck bacteria, why risk it?

Lots of sources says eggs should cook to 145° or 160° to eradicate bacteria. Both the whites and yolks are cooked to 165° in Classic Chocolate Mousse (No Raw Eggs), just to be sure.

Italian Meringue

Chocolate mousse often includes a French meringue, which is simply a whipped mixture of egg whites and sugar. An Italian meringue is the same mixture of whipped egg whites and sugar, but with the addition of heat. The heat not only kills bacteria that could be looming in the raw egg whites, but also creates a much more stable meringue. In other words, an Italian meringue is less likely that it’s French counterpart to deflate while folding it into the chocolate mixture of the mousse or even over time.

Helpful Hints:

• Patience is key! Heat the egg yolk mixture and egg white mixture slowly. It can take what seems like forever to heat the mixture to about 120°. But then in 2.3 seconds it’s at 180° and you have a scrambled egg dish on your hands.
• Stir constantly while heating both egg mixtures, (again) lest you end up with a scrambled egg concoction instead of mousse.
• Use a kitchen thermometer to cook the egg mixtures to just the right temperature. A vast array and kitchen, meat, and candy thermometers can do the trick.
• Believe it or not, semi-sweet chocolate chips works great in this recipe. Of course, feel free to use higher quality chocolate, if desired. No need to weigh 6 ounces. Chocolate chips generally come in 12 ounce bags, so pour roughly half into the egg yolk mixture.
• Ensure absolutely no yolk, grease, or fat of any kind comes into contact with the egg whites and sugar while making the meringue. Fat will prevent the egg whites from whipping to fluffy, stiff peaks.
• Make sure the meringue whips to stiff peaks. See the photo above. The peak of meringue atop the whisk points to the sky. No drooping downward. If the peak droops, keep whipping!
• Classic Chocolate Mousse (No Raw Eggs) matures during refrigeration. So, if you’re tempted to lick the beaters… the bowl… whatever… (ahem…), you’re not experiencing the finished product in it’s true glory. Give it a couple of hours in the refrigerator to set up and mature. Waiting is hard, but you’ll be glad!