Give a traditional chocolate mousse a decadent twist of rich hazelnut. This is a great dessert to make ahead of time.
By Vicky Cohen and Ruth Fox
Did you guys know that, in Spain, eggs are not kept refrigerated in grocery stores?
Yep, we grew up seeing the cartons stacked in the middle of an aisle, on a corner or an endcap somewhere in the store. But never refrigerated. Not only that, but growing up, we ate all kinds of dishes made with raw or slightly cooked eggs. Most of you are probably cringing at he thought of it right now. Quite frankly, looking back, we cringe too. The truth is, we would never even think of doing that now. The risk of eggs being contaminated with Salmonella is too big, and definitely one not worth taking.
One of the recipes we used to love making (and wish we could make again) is chocolate mousse. The “real” thing though. The one that is basically made with eggs and chocolate. We thought we would never be able to make it again, especially for our kids, since we couldn’t use raw eggs. Until we discovered Safest Choice Eggs.
Being able to use pasteurized raw eggs is giving us a chance to prepare some of our favorite recipes again without any worries. Like this super decadent chocolate mousse, made with chocolate hazelnut spread, just to give the traditional recipe a little twist.
Originally Published: June 9, 2014