This stuff is like whipped satin....

and you only need two ingredients!

SO- my son is going to Prom this week, is short on cash, and decided he wouldn't be too mortified to have dinner with his date at our house.  Originally they were planning on eating at The Cheesecake Factory, so he and I looked through their online menu to get some good dinner ideas.   He had asked her ahead of time what any favorite foods or allergies she has, wrote down a few options, illustrated it (the dessert section, anyway), and gave it to his date to make her selections.   One of the desserts that sounded good is a chocolate mousse cheesecake; a chocolate cheesecake topped with something called "Bavarian Mousse".  I was intrigued.  Bavarian cream is something I've eaten, but mousse?  I searched online and found a recipe that is at least from Europe.  I converted it from grams to standard measurements and made a trial batch.  It was so good I ate half of it, then gave the other half to a favorite friend, who thought it was incredible.  You can use any type of chocolate chips; my batch was made with semisweet.  Hershey's chips are a little grainy; my favorites are Guittard and Ghirardelli. 
I think a white chocolate version would be beautiful with a little drizzle of melted raspberry preserves on it.

Bavarian Mousse
3/4 c. chocolate chips (or about 3 1/2 ounces chocolate)
4 eggs, separated

Melt the chocolate chips in a medium bowl or in a double boiler.  Beat in the egg yolks and a pinch of salt.  Set aside.

In a completely grease-free bowl, whip egg whites to stiff peaks.  Fold about a third of the whites into the chocolate mixture to lighten it, then fold the remaining whites in.  Refrigerate two hours to set up.  You can spoon or pipe this into serving dishes either before or after chilling, but it will hold its shape better after setting up.  Makes about 3 cups.

YES, this is made with raw eggs, which can be safe, or on occasion can have salmonella.  The way to prepare this safely is to use perfect eggs without even hairline cracks.  Wash and dry them, then use in this recipe. 

The reason behind this is that the inside of an egg is a sterile environment.  The salmonella, if present, is on the outside of the shell.  If there is any sort of crack, however, the bacteria can enter the egg and grow if conditions are right.  So- use raw if the eggs have no cracks- even minor ones- and have been washed.    I learned this from Alice Waters' mousse recipe; she says they've served raw egg mousse for years in her restaurant (Chez Panisse), with nary a sickness from it.


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