Chocolate Mousse

angeltreats

You could always try using pasturised eggs in a more traditional mousse recipe. Sainsburys sell pasturised egg whites (not sure about yolks though).

Re the chocolate - I wouldn't use milk chocolate as it just wouldn't have the depth of flavour you'd want (although it won't do anything to the consistency), but I would try a plain chocolate with a lower cocoa content. Aldi and Lidl both do a 200g bar of plain chocolate with about 55% cocoa for 99p, which I absolutely love for cooking as it's not bitter at all, or failing that you could use Bourneville.

anguk

My DD isn't a big fan of dark chocolate so when I make something I always use milk as well as dark. I make Nigella's Rocky Road regularly, that's supposed to be 300g dark but I always use 150g dark & 150g milk and it works just as well.

Maybe try the recipe with 150g dark and 100g milk, if that's still too bitter reduce the amount of dark and increase the milk?

I always use value chocolate too instead of the expensive stuff the chefs use.

Tete_en_l'Air

Thanks for your replies - I might try as you suggest mixing the two. I need 250g so I'll try maybe 100g dark and 150g milk. INknow what you mean about depth of flavour but it was really horrible!

zippychick

I've merged this with our choccie mousse thread