Did you know that in Spain eggs are often sold unrefrigerated in grocery stores? Growing up there, we saw egg cartons on shelves or endcaps rather than in refrigerated cases. Back then we ate many dishes that used raw or barely cooked eggs—an approach that makes many of us uneasy today. With current awareness of Salmonella risk, we wouldn’t prepare those dishes the same way now.
One dessert we loved is traditional chocolate mousse made with eggs and chocolate. We thought we’d never make it again, especially for our children, because we avoided raw eggs. Then we discovered Safest Choice eggs.
Safest Choice eggs are pasteurized using a gentle warm water process that eliminates the risk of Salmonella while preserving flavor and nutrition. The eggs come from vegetarian-fed hens raised without hormones or antibiotics, on USDA-certified farms. They are Kosher certified and come from cage-free farms approved by Certified Humane® standards.
Using pasteurized eggs makes it possible to recreate classic recipes safely. Below is our version of a rich chocolate-hazelnut mousse, which adds chocolate-hazelnut spread to the traditional egg-and-chocolate base for a slightly different flavor.
We hope you enjoy it.
Chocolate Mousse
4 from 1 review
- Author: https://mayihavethatrecipe.com
- Total Time: 20 mins
- Yield: 6
Ingredients
- 6 Safest Choice Pasteurized Eggs, separated
- ⅔ cup chocolate-hazelnut spread
- 4 tbsp good quality, unsweetened cocoa powder
- 2 tbsp whiskey (optional)
- Whipped cream for garnish
Instructions
- In a large bowl, beat the egg yolks at medium-high speed for 5–6 minutes until pale yellow. Reduce speed, add the chocolate-hazelnut spread and cocoa powder, and continue beating for another 3–4 minutes. If using, add the whiskey in the last minute. Set aside.
- In a separate clean, dry bowl, beat the egg whites with a pinch of salt at high speed until stiff peaks form. Depending on your mixer, this can take about 10 minutes.
- Gently fold the egg whites into the chocolate mixture a few tablespoons at a time to preserve the airy texture. Spoon the mousse into serving cups, cover, and refrigerate for 2–3 hours. Serve with a dollop of whipped cream.
Notes
The mousse should be refrigerated for 2–3 hours before serving to set properly.
- Prep Time: 20 mins
- Category: Dessert
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