Monday Munchies...

Hi guys!!!  Today I'm sharing a recipe that's been shared on the blog before, but not for Monday Munchies.  It's so good, for so many different reasons, that I would be doing you a disservice if I did not share if in this capacity. This chocolate mousse-which can also be poured into a pre-baked pie shell, makes for the most decadent, crowd pleasing, yet oh so simple dessert.  This is such a good default dessert that's still made from scratch, and I honestly think this is even better than a boxed recipe anyway!  

Tali's Chocolate Mousse 

4 eggs, separated 

1 cup chocolate chips 

pre-baked pie crust if you want to serve it in a pie

whipped topping

Can you believe that's it! I love that the ingredients are simple, yet produce an amazing mousse, cutting down on unnecessary caloric ingredients.  

Separate the eggs-whip the whites until they look very stiff and whipped.  When it looks like whipped cream, that's when you'll know it's whipped enough.  The amount of whipping will determine the texture of the mousse.  I definitely over-whipped this time and the texture came out very thick, making it much more substantial.  

While you're whipping #whipitrealgood...melt the chocolate chips in the microwave or on the stove using a double boiler.  If you're going to microwave, do it in 30 second increments to ensure it doesn't burn.  When melting chocolate chips in the microwave, the chips don't have to be entirely melted-the heat will continue to melt the chips once you're mixing, and some chocolate chunks in the mousse never hurt anyone, in fact-I think it makes it better.  Actually, you might want to incorporate some chocolate chunks into the fully mixed mousse as a last step.  Anyway, you don't want to burn the chocolate, make sure not to burn the chocolate!

Set aside the chips to cool, and let the egg whites continue to whip.  Once the chips are cool, add in the yolks.  The chips need to be cool enough that they won't cook the eggs.  

Once the chips and eggs are mixed, add it back into the egg whites and mix again.  The egg whites will reduce in size.  Once the egg and chip mixture is fully incorporated into the egg whites, you're mousse is almost done. All that's left, is to chill in the refrigerator.  If you are putting this in a pie, pour it into the pre-baked pie crust at this point and then chill.  If you're going to serve it in individual servings, you can dish it out after it chills.  There are so many different ways you can use mousse. One way is to use little dessert cups with little spoons and garnish with whipped cream and raspberries.  You could also eat out of the container too...I may or may not be guilty of that!