Sunday, April 4, 2010

Chocolate Mousse, aka Dessert Disaster

You know how at grocery stores, how they sell egg whites in a container? DON'T use those to try to whip eggs. I discovered that it doesn't work. Who knows what they put in to those "egg whites" to keep it fresh. Whipping eggs needs real fresh egg whites, not egg whites from a milk carton.

Anyway, this chocolate mousse tastes great. It will cure anyone with a chocolate craving. It's only 145 calories. It's just that mine came out like soup instead of mousse. I promised I'd try a recipe every week, I didn't promise that it would come out like it was supposed to.

4 comments:

Katrina said...

What kind of whites did you use? They should have whipped up for you. Did you put Cream of Tartar in? (That helps stabilize the whites.) From my knowledge, the only difference in the carton egg whites is they have been pasteurized but that shouldn't affect the whipping. Hmm...

matbathome said...

I had a carton if egg whites and a carton of egg substitute. I didn't have enough of the "egg whites". The egg substitute was 99% egg white. So, it could have been the egg sub that didn't whip. I'll do some more research.

I did put in cream of tarter.

matbathome said...

Here is a web site that say carton egg whites don't work as well as real eggs.

www.ochef.com/1329.htm

Katrina said...

Aha! Ya - if it isn't 100% whites you're in trouble. Even a drop of yolk will mess things up when you're using regular eggs. Good to know!

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