Clean Eating Low Carb Chocolate Mousse Recipe (2024)

FAQs

How is chocolate mousse safe to eat? ›

Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product.

Create an arrowroot or cornflour slurry from ½ tablespoon of arrowroot/cornflour and 2 tbsp of cream or milk. Add the mousse back into a saucepan to heat up and then whisk in the slurry until it thickens.

Chocolate mousse (0.5 cup) contains 27.5g total carbs, 26.5g net carbs, 18.6g fat, 4.3g protein, and 282 calories.

Health benefits of chocolate mousse

It is rich in antioxidants and is good for the skin. It improves circulation of blood and is good for the heart. It is also a source of iron, manganese and fibre.

If your chocolate becomes grainy when you add the whipped egg whites or cream, it has cooled too much and hardened into small grains. Ideally, your chocolate should be between 35-40ºC before you incorporate the cooler ingredients. If using cream, it's possible that you over whipped it - aim for 'barely soft peaks'.

Try adding a small amount of cornstarch to a little water, and add it to the mousse a little at a time and see how it thickens the texture. You can also beat some egg yolks in a separate bowl over low heat until they increase in volume and slowly add them to the mousse mixture.

What can I use instead of cornstarch for puddings? Cornstarch often teams up with egg yolks to thicken a custard or pudding. Swapping in all-purpose or rice flour is your best bet here, since tapioca, potato starch, and arrowroot powder can be finicky with respect to cooking and holding.

For an even thicker mousse, livestrong.com suggests adding in ½ tablespoon of cornstarch and ½ tablespoon of cold milk until reaching your desired consistency. Remove from heat and cool slightly before transferring it to the refrigerator to chill for 2 hours.

For desserts containing raw egg like tiramisu and chocolate mousse, it is best to separate the egg white and yolk with an egg separator rather than with the shell halves. It's ok to use that method for baked goods but an egg separator is a safer option for uncooked desserts.

Is it safe to eat raw eggs in desserts? ›

You may have seen raw egg whites used in desserts or co*cktails, but unless they have been pasteurized, raw egg whites can carry salmonella just like the yolks. Find out how long eggs can sit out of the fridge.

Raw eggs. You can tuck in to soft-boiled eggs, that delicious chocolate mousse, soufflés and fresh mayonnaise as long as they're made with Lion Code eggs. You could ask the café or restaurant to check whether the dish you've ordered was made with Lion Code eggs.

The French, lovers of culinary wonder, were first to discover mousse. It is actually a French word meaning “froth” or “foam.” “Mousse au chocolat” is French for chocolate mousse. The United States first became acquainted with chocolate mousse at a Food Exposition held at Madison Square Garden in New York City in 1892.