Cookbook talk:Chocolate Mousse

This recipe originally published, in German, in the Wikibooks module Kochbuch/Mousse au chocolat. Translation into English using www.worldlingo.com and freetranslation.com. Gentgeen 11:43, 3 May 2004 (UTC)

Complaint!
This seems to be almost a chocolate custard rather than a mousse. I regard mousse as simple whipped cream and chocolate (with liquid additives for desired flavour). Adding egg (although it is inarguably an excellant imulsifier) really seems to be cheating to me, not to mention making what I see as a sort of custard. #include disclaimer.h Grimm
 * I look at it differently. To me chocolate and whipped cream combine to become chocolate whipped cream, which isn't bad, but isn't mousse either.  In a mousse, the egg yolks add a richness that is lacking in chocolate whipped cream, while the whites aid the cream in making the mousse light and fluffy.  In a custard, the eggs are not seperated, which obviously means the whites aren't whipped.  Additionally, a custard is normally at least partially cooked, while a mousse remains basicly raw, other than melting the chocolate. Gentgeen 04:48, 18 Nov 2004 (UTC)
 * Hmm further reaserach shows that my origional sources are the extreme minority. Odd. Very well, move along, nothing to see here :P Grimm

Safe version?
It'd be nice to have a version that didn't involve raw eggs. I'd rather not get my family killed.

Perhaps one could get pasteurized egg whites or cheat a bit with unflavored gelatin?

brand advertisement removed
I removed "Chocolate from Lindt & Spruengli or their U.S. subsidiary Ghirardelli is highly recommended." 88.90.16.74 (talk) 21:25, 26 November 2010 (UTC)