Chocolate Mousse

I'm back. I know... it's been forever. But in my defense, since last time I found out I was pregnant, with twins. Delivered twins and discovered that being a mother of 3 crazy kids is, well, crazy. But also beyond wonderful. 


But, I also have a plethora of wonderful recipes to share. And so to start off on a good note... and since Valentine's day is just around the corner...

Chocolate Mousse


‎1 lNestle's Table Cream (found in the Hispanic foods section)
1 cup semi sweet chocolate chips 
3 egg whites ( or up to 6) 
3 tbsp of sugar (or one for each egg white used)

Melt the chocolate in bain marrie (double boiler), or you can melt it in the microwave. If you choose to use the microwave go in 15 second intervals and be sure to mix the chocolate between each interval.


Beat the egg white until they form stiff peaks, add the sugar and beat for another little while. Fold in the table cream and then fold in the chocolate. FOLD, if you mix it in, you'll destroy the consistency of the egg whites. And then your delicious mousse will be no more :o(


Let it rest in the refrigerator for at least 2 hrs. But the more you leave it in, the firmer and better it will be... And in all honesty, it's better to leave it in over night. Hard to do it in actuality, but soooo worth it!


PS: The chocolate shape decor thing is super easy to make. Melt some more chocolate, put it in a piping bag with a small circle tip, shape out whatever shape you want onto a sheet of wax paper. Let it dry completely before carefully peeling it off. The peeling is harder than the piping by the way...