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Mmmm... Chocolate Mousse ala Salmonella
I responded to a half dozen YouTube videos that used RAW EGGS in chocolate mousse. Apparently, these 'chefs' live in the 12th century... before knowledge of 'the germ theory of disease'
What is surprising is that some people argued with me, asking 'how dare' I meddle with the traditional recipe for chocolate mousse. Call me selfish, but I'd prefer that my health care tax dollars don't go towards ER visits for people eating raw eggs. (Although I guess ER visits are 'traditional' when eating chocolate mousse made with unpasteurized eggs.)
I love chocolate mousse, but I NEVER eat it in restaurants. From the U.S. Government website:
"When making chocolate mousse, melt the chocolate with the liquid called for in the recipe, then add the eggs and continue to heat gently until the mixture reaches the safe temperature of 160 degrees F. Do not fold raw beaten egg whites into the cooked mixture--it hasn't been proven that raw egg whites are free of salmonella bacteria.
I guess if I want to enjoy this 'food of the gods' I'll have to make it myself. Now that seems like a great idea!
COMMENTS More about salmonella by: Suzy
Great blog, Nate, on an important topic! For more information click on this link:
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