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Home Made Chocolate Mousse For Your Mother

 

I have a very easy and elegant dessert for you to make for your mom for Mother’s day tomorrow.

I have been seeing a lot of ads on TV recently for Kraft’s sugar free Jell-O Mousse. I wondered how much they were charging for it. And I wondered what was in it.

I wondered if this new product was as good as my easy recipe. I wondered if I could I make it cheaper than stores were selling it for?

I know mine would probably taste better and would be made from real food ingredients, not chemicals. So I did some checking around today.

The least expensive Jell-O mousse I could find was $2.57 for six 2.3 ounce cups. That works out to about $43 cents per 2.3 ounce cup. One store was selling it for $4.99.

From the Kraft website here is the ingredient list for Kraft’s mousse:

“WATER, XYLITOL, CREAM, COCOA (PROCESSED WITH ALKALI), MODIFIED FOOD STARCH, CONTAINS LESS THAN 2% OF GELATIN, MILK PROTEIN CONCENTRATE, SALT, SODIUM STEAROYL LACTYLATE (FOR SMOOTH TEXTURE), SUCRALOSE, ACESULFAME POTASSIUM. CONTAINS: MILK.”

You can also find nutritional information on the same site. While their mousses is sugar free and only 60 calories per 2.3 ounce cup, the calories from fat are 30; or 50% of the total calories.

Now here is the ingredient list for my Chocolate mousse recipe.

4 ounces semi-sweet chocolate chips or squares

2 tablespoons melted butter

4 eggs, separated

That’s it folks. Just those three ingredients. All of them fresh. All of them real food.

I bet you recognize each of the ingredients in my recipe. How many of the ingredients in the store bought mousse do you recognice?

I do not know the nutritional value of my recipe, so I cannot compare that.

I do not know where I got this recipe. It is hand written in my very first Favorite Recipes Book. I have been making it since the 1970’s. I may have found it in the newspaper or a magazine. I simply do not know and cannot remember. It is just too long ago for me to remember.

I whipped a batch up this afternoon, and even having to stop and take pictures I had the finished product in the refrigerator in less than 45 minutes. Clean up took another 10 minutes. I also spent 5 minutes whipping the real whipping cream to put on top.

Featured Recipe          Chocolate Mousse
This is what you will need:

4 ounces semi-sweet chocolate chips or squares

2 tablespoons melted butter

4 eggs, separated

Whipping cream, optional

 

Makes 4 servings.
Here is what you do:

Assemble all of your ingredients and get them ready to quickly make the mousse.

If you did not buy chocolate chips but bought squares, break the squares into pieces. Save one piece to grate over the mousse and whipped cream before serving.

Then separate the eggs. Set yolks aside.

NOTE: OK. here we can see that Rachel Ray I am not. I broke two of the egg yolks when separating the eggs. At times like this I remember a wonderful quote from the author of  The Joy of Cooking, Irma Rombauer:  “When cooking, be nonchalant and proceed with an attitude of victory over all difficulties, imaginary or otherwise.”  Since the yolks are going to be mixed into the chocolate anyway, it is no big deal. No one is going to know I broke the egg yolks. So what does it matter?  The only thing anyone thinks when eating  this luscious dessert is how wonderful it tastes!!!

Beat the egg whites until stiff, but not dry. Set aside.

Melt the chocolate in a large bowl set over a pan of simmering water.

While the chocolate is melting melt the butter over very low heat.

Stir the butter into the chocolate and mix well.

Off of the heat beat the egg yolks into the chocolate and mix well.

Fold the egg whites into the chocolate mixture……….

 

…….and mix the egg whites in until well incorporated and the mousse is smooth.

Pour into individual dessert dishes.

Chill in the refrigerator at least one hour preferably 2-3 hours before serving.

Before serving, and if using, place a dollop of the whipped cream on each bowl of mousse. Garnish with some grated chocolate.

Here we have a dessert fit for a Queen. And it takes no time at all to make.

Now how did my chocolate mousses compare cost wise to the store bought?

Very well it turns out.

Costs

4 ounces of 60% dark chocolate    $1.97 (It happened to be on sale.)

4 eggs                                        $0.52

2 tablespoons butter                    $0.30

Total cost for 4                      $2.79
Cost per person                       0.70

I filled each dessert bowl about two-thirds of the way full. I measured with water and to the two-thirds mark in these dessert bowls is a total of almost 4 ounces. So I got almost 4 ounces of mousse for $.70 cents. The store bought was $0.43 for 2.3 ounces. So 4.6 ounces would be $0.86 cents.

So cost wise it was pretty much a wash out. But in terms of fresh ingredients you can’t beat the home made. It just depends on whether you want to eat real 60% chocolate or if you want to eat more chemicals and processed food than real food.

I also added  about half a teaspoon of fresh whipped cream to each bowl. That added another $.10 cents to the total cost of the mousse. You don’t get any whipped cream on the store bought mousse.

NOTE: Buying whipping cream and whipping it yourself is far less expensive than buying ready made which again is largely chemicals and lots of sugar.

Nothing says I love you and I appreciate you more than cooking something for your mom on Mother’s Day.

Be sure to check back tomorrow. On Mother’s Day we will post the funniest Mother’s Day video ever made.

Till then,  Bon Apprtite.

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