mpukas
Senior Member
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- Apr 18, 2011
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traditional chocolate mousse recipes call for melted chocolate + raw eggs, separated. Yolks are mixed into warm melted choco, whites are beaten to peaks, and both folded together.
Take same basic recipe and put in ramekins and bake, and they become souffles. a la some tweaks to ratios...
Seems to me there are obvious risks to using raw eggs for mousse. Never actually made this recipe myself, but seems like there also might be some raw egg taste - thoughts? :scratchhead:
Take same basic recipe and put in ramekins and bake, and they become souffles. a la some tweaks to ratios...
Seems to me there are obvious risks to using raw eggs for mousse. Never actually made this recipe myself, but seems like there also might be some raw egg taste - thoughts? :scratchhead: