Welcome to my leftover chocolate mousse recipe.
I don’t know about you but I hate food waste. I mean I really hate food waste. I used to watch these frugal family TV programmes and it would usually involve them inspecting the bin and telling off the guests on the show about how much they were wasting that was never get eaten.
I suppose you could say this was us once upon a time. We would order too many takeaways because we were too lazy to actually cook and then the food we had originally planned to eat would end up in the bin.
Even when we tried our hardest to completely get rid of our food waste problem we never really completely solved it.
We would often want lettuce in our wraps but still end up with half a lettuce never used.
So our solution was clearly to stop buying lettuce apart from in summer when we would make good use out of it.
We keep an eye on sell by dates on our food and nowadays the only food waste we seem to have is when we buy strawberries and you open the packet and a couple have gone off.
But there is not a lot I can do about this and I am not willing to quit strawberries!!!
So when I was planning a vanilla ice cream recipe for a future blog post that required loads of egg yolks, I was suddenly left with a fridge full of egg whites.
So it was only natural that I would make a big batch of chocolate mousse to go with them.
I am clearly only doing this to help the planet and it has nothing to do with the fact that Dominic’s chocolate mousse is absolutely awesome!
Table of Contents
How Frugal Is Chocolate Mousse?
Our chocolate mousse recipe works out at 2,59€ for a family of four or 0,65€ each. Or if you are based in America then this is just $0.72 per mouth that you have to feed!
Leftover Chocolate Mousse Recipe
- Whip the egg whites with an electric whisk (otherwise by hand it will take hours) and when you have stiff peaks add the sugar.
- Crush up your biscuits and mix them into your liquid.
- Slowly add your melted chocolate and whisk it all together until it resembles a nice creamy mousse.
- Fridge for two hours and serve.