What do stiff peaks mean?

When eggs are whipped using a whisk, hand mixer or stand mixer, air gets trapped inside causing the egg white to foam, stiffen and increase in volume. Stiff peaks are necessary for a number of recipes, like mousses, frostings and meringues. In this recipe, the stiff peaks are needed for that perfect mousse consistency.

Why is my egg white not getting stiff?

Any amount of grease or egg yolk will prevent your egg whites from forming stiff peaks. So, be sure to properly separate your egg yolks and use a clean, dry mixing bowl. If you're not sure how to separate egg yolks from whites, here's a good guide from Gordon Ramsay. My favourite method is the traditional eggshell method.

How do you get perfect stiff peaks?

If you're not getting stiff peaks, there are a number of things you can try: adding cream of tartar, using room temperature eggs, ensuring dishes are clean and dry. I don't use cream of tartar in this recipe because it is possible to achieve stiff peaks without it. But, if you're having trouble reaching the right consistency, you can add a small amount. These fixes are all outlined in more detail here .

Extra Creamy Chocolate Protein Mousse

Description

This chocolate protein mousse is rich, delicious and... healthy. Thanks to a few smart ingredient swaps, I've made a healthier twist on the traditional dessert that's packed with protein and good fats. I promise you're going to love it.

Ingredients

Units Scale

3 eggs, separated into yolks and whites
3/4 cup plain non-fat greek yogurt
1/4 cup coconut sugar
2 tablespoons flour
1/2 cup dark chocolate, melted
1/2 cup stevia chocolate chips (I use Lily's Dark Chocolate Chips)
1 scoop chocolate protein powder
1/8 teaspoon (a pinch) sea salt

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Instructions

Add egg yolks, greek yogurt, protein powder, coconut sugar, flour and sea salt to a small saucepan. Whisk until combined.
Place saucepan on stovetop and warm mixture over low heat. Stir constantly for 3 minutes.
In the meantime, melt the dark chocolate and stevia chocolate chips in the microwave.
Remove the saucepan from the stovetop. Add in the melted chocolate and mix to combine.
Add egg whites to a medium sized mixing bowl. Use a hand mixer to whip egg whites for 5 minutes. In this time, you should be able to get them into stiff peaks. If not, carry on. It'll still taste delicious.
Slowly drizzle in the chocolate mixture, gently folding it into the whipped egg whites as you go.
Once combined, pour the protein mousse into 4 small ramekins.
Refrigerate for 2 hours before serving.
When ready to eat, remove the fridge and add optional toppings. You can find suggestions in the recipe notes below.

Notes

Don't skip the refrigeration step: This pudding will continue to thicken in the fridge. If you're looking for that traditional mousse texture, then be sure to plan ahead and cool for the full 2 hours.
Don't burn the chocolate! To avoid this, microwave the chocolate in 20-second intervals, stirring between each interval. Otherwise it will start to scorch and have a burned flavour.
Add optional toppings: The world is your oyster here. Although, I wouldn't top with oysters. Some of my favourite toppings for this protein mousse are whipped cream, berries, sliced banana, dark chocolate shavings, cacao nibs, chopped nuts, hemp hearts, drizzled nut butter, and unsweetened coconut flakes.

Keywords: protein mousse, high protein desserts, chocolate mousse, chocolate desserts, healthy desserts