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Dark Chocolate Mousse Recipe

A luscious, creamy dark chocolate mousse recipe courtesy Alice of Hip Foodie Mom.

Servings: 4

Active time: 40 minutes

Total time:

Ingredients

  • 6 oz bittersweet chocolate, chopped + few shavings for garnish
  • 1 tsp ground cinnamon
  • 1 3/4 c cold heavy cream
  • 3 Davidson's Safest Choice® pasteurized egg white(s)
  • 2 Tbsp granulated sugar

Preparation

  1. Whisk and melt chocolate in double boiler over low heat. Remove from heat and let cool. Stir in ground cinnamon and set aside.
  2. Beat cold heavy cream in medium bowl until stiff peaks form. Remove from bowl and place half the mixture into refrigerator and leave other half out on counter.
  3. Beat egg whites until soft peaks form. Slowly add in sugar and continue whipping another few minutes, until somewhat firm.
  4. Gently fold whipped egg whites into chocolate mixture until combined. Fold in whipped cream from counter until fully incorporated. Cover with plastic wrap and refrigerate for about an hour, until set. Portion into individual serving dishes and top with remaining whipped cream and shaved chocolate, if desired.

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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 610
Calories from Fat 460
Total Fat 51g (78% DV)
Saturated Fat 35g (175% DV)
Trans Fat 1g
Cholesterol 145mg (48% DV)
Sodium 125mg (5% DV)
Total
Carbohydrate
37g (12% DV)
Sugars 28g
Protein 5g
Vitamin A 30%
Vitamin C 2%
Calcium 8%
Iron 0%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.