I was scrolling through the reels on Instagram one day when I came across someone saying they use up their extra eggs making chocolate mousse. Well, I have made mousse in the past and it uses egg yolks and heavy cream, but then you are still left with egg whites. This recipe however uses the entire egg and it’s already cooked! Yes, I was shocked too. So, get those eggs hard cooked and prepare to be amazed yourself! Oh, and click here for the quickest way to get perfect boiled eggs.
I would never have thought this would work, but it does. I would give this person the credit, but they never shared the recipe. I played around with the ingredients a bit until I finally ended with these amounts. Keep in mind however that it may vary for you based on egg size. I had a mixture of medium to large eggs fresh from my hens.
You can use any milk of choice. I like how the coconut milk tastes with the chocolate. And as for the sweetener that is also up to you. One video showed them adding honey, but that could really change the taste if the honey is strong in flavor. If you choose to use sweet drops or dry sweeteners, be sure to add more milk. You are likely to get a thick paste instead of a fluffy mousse if you don’t have enough liquid. You need a good blender too. It needs to be able to fully chop the ingredients into a fine consistency. I got mine by hosting a pampered chef party and absolutely love it! But you can find some really good ones on the market elsewhere. And yes, I highly recommend freezing them into popsicles. The recipe made 6-8 fudge pops in my small molds. It makes a great cool treat with the added benefit of protein. Enjoy!
Ingredients
Method
- Place peeled hard boiled eggs into a blender with all ingredients and blend until fully combined and becomes a smooth texture. Scrape down the sides halfway through to prevent any clumps sticking to the sides. If you use a different sweetener adjust the milk to compensate for the liquid. Place in the fridge for at least 30 minutes to cool down or pour into popsicle molds and freeze to make fudge pops.
Was skeptical about making this but I thought well, I’ll just half the recipe that way I won’t be wasting a lot of eggs. I followed the recipe exactly but did use dark cocoa instead of the regular. Very good!!! Run the blender for a good 5 minutes or a few longer. I tasted immediately after and I could still smell the eggs but tasted good. I put in frig for several hours and the egg smell is gone. Really good, I will make again. It’s nice knowing it’s healthier than regular pudding. Will probably freeze and see how it tastes as ice cream.
Yes, cooling the mixture helps hide any egg smell. Cooling things will also affect the sweetness. That’s why ice cream melted is sweeter than frozen solid ice cream. I actually keep a jar with a mixture of regular and dark cocoa mixed together for my personal use. I like the darker chocolate flavor in everything, but my boys like it a little less bitter. I am so glad you tried it out. It is one of my favorites to make when my hens are laying abundantly.
I think I’ll try this layered alternately with vanilla chia seed pudding in a jar.