Created by: Claire Leffler, Lilah Gutt, Maya Zarlingo

The Fluffiest Chocolate Mousse:

Chocolate mousse; fluffy sweet heaven. This originally French dessert called
mousse au chocolat integrates air bubbles to give it a light and airy texture that
we all love. It can range from light and fluffy to creamy and thick, depending on
how it is prepared. Chocolate mousse is known for being a good source of calcium,
vitamin A and vitamin B12, although it contains fat and sugar. In case you didn't
know, Mousse is pronounced moose. However, it is in no way associated with the
animal.

Recipe:
3 eggs(egg whites and yellows separated) (doubled= 6 eggs)
100g dark chocolate (less than 70%) (doubled= 200g)
A pinch of salt

This is the recipe we used in the experiment, however

we chose to half the recipe, which is enough for around 3 people. Doubling these ingredients
with the exception of salt will yield enough mousse 6 people but specific whipping times
have not been researched, however doubling the normal recipe (with 12 eggs) will not
work, your mousse will not be very good, if you want more do it in separate batches.
1. Separate egg whites and yellows into separate bowls. (preferably not plastic)
2. Break your chocolate bars into smaller pieces and melt them on low heat.
3. Add a pinch of salt to your chocolate. (if the chocolate you are using is unsalted)
4. Stir the chocolate frequently and at the same time start to beat your egg whites.
5. Beat the egg whites for 4 minutes until they are fluffy and firm.
We recommend using the Highest speed of an electric mixer.
Hint: you should be able to hold the bowl upside down without the egg whites falling out.
6. Once the chocolate is smooth and melted mix it with your egg yellows. Hint: do this quickly before the
chocolate starts to cool and harden.
7. Split your egg whites into thirds and add one third to your chocolate mixture.
8. Very slowly with a spatula pull the chocolate over the egg whites without crushing them. Hint: this should
take a long time, the longer it takes the fluffier your mousse will be.
9. Add the other 2 thirds on after the other until all clumps are gone.
10. Pour into small bowls and refrigerate for 3+ hours.

Experiment: Dependent Variable- Texture Independent Variable- Amount of whipping time

While designing this experiment we tried to create the fluffiest chocolate mousse possible. To do this we
varied the amount of time in which we whipped the egg whites for.

Procedure:
.Following the recipe above, we began to vary the time we beat the eggs for each batch of mousse once we reached
1
Step 5.
Batch 1- dont beat the egg whites at all.
Batch 2- beat the egg whites for 4 minutes so they are perfectly stiff and fluffy.
Batch 3- beat the egg whites for 16 minutes so they are overbeaten.
2. We continued the rest of the recipe, then poured the final substance into a measuring cup to measure how the
amount differs for each method. (the fluffier it is the large amount of space it will take up)
 Created by: Claire Leffler, Lilah Gutt, Maya Zarlingo

3. After refrigeration we took pictures of the three different types of chocolate mousse as we observed a pretty
significant color change.

From this experiment we learned that the fluffiness of chocolate mousse can be manipulated by the amount of
time you whip your egg whites. Not whipping your eggs at all will give you a very rich, smooth, thick, dark chocolaty
substance that is not truly chocolate mousse but some people still enjoy it. This test made exactly 1 cup(200ml) of
chocolate mousse. Whipping your egg whites for 4 minutes will ensure the most visually and texturally fluffy mousse.
This test made 2 cups(500ml) of chocolate mousse doubling the test above. It is possible to over whip your egg whites
and we found that whipping them for 16 minutes made them less visually fluffy but they still tasted fluffy. This test
made 1 cups (400ml) of chocolate mousse less than the previous test. Thankfully it is difficult to mess up whipping
egg whites unless you whip them for a very, very long time. If you're looking for a less fluffy chocolate mousse; whip
the egg whites for somewhere in between 1-4 minutes or over whip them, depending on the texture that you prefer.

Results: From our class data we can conclude that the

chocolate mousse that was not whipped at all was found less
fluffy than the chocolate mousses that were whipped. Students
found that the chocolate mousse that was perfectly whipped
tasted less fluffy than the chocolate mousse that was over
whipped even though the mousse that was perfectly whipped
was obviously visually more fluffy. Based on taste the chocolate
mousse that was over whipped and the chocolate mousse that
was perfectly whipped were prefered over the chocolate
mousse that wasn't whipped at all.
Science: Why This Works
The Chemistry behind Egg Whites-
The proteins in egg whites are curled up into a spherical shapes
surrounded by water, the water loving parts (hydrophilic amino
acids, which have a positive and negative side)are in the centre
of the sphere and the water avoiding parts (hydrophobic amino
acids which are nonpolar) are outside of the sphere closer to the
water. When egg whites are beaten the proteins are denatured,
and begin to unfold. When it comes in contact with air, water
loving parts go into the water and the water avoiding parts go
into the air bubble. Whipping egg whites means mixing them
with bubbles of air which increases the volume. After whipping
for a little bit, the the air bubbles become smaller and smaller.
The proteins then link to each other and form an even stronger
protein film that holds the bubbles in place and gives the foam a
sturdy structure. If egg whites are beaten past the point of stiff
peaks, the film of proteins will begin to break down and the
foam will collapse. It is important to not to overbeat the egg
whites because if the protein molecules are over stretched, they
will eventually become weak and unstable. A mousse is a foam where the continuous phase has been gelled. As you
make the bubbles smaller the elasticity of a foam goes up. During our experiment we saw the chemistry behind egg
whites in action.
 Created by: Claire Leffler, Lilah Gutt, Maya Zarlingo

Personal Commentary/Conclusion
Through this process of trial, and error we found that in order to make the fluffiest chocolate mousse you
must whip your eggs for 4 minutes. By whisking the eggs for four minutes with a mixer, it creates the most
fluffy mouse from the provided recipe. This traditionally French dessert can be a perfect way to end any
meal, it's light airy texture makes it less filling and easy to eat. Its already adored by many and hopefully
soon find its way into your heart.

Observations While Baking:

Chocolate Mousse A Not Chocolate Mousse B Chocolate Mousse C

beaten Beaten for 4 minutes Over beaten for 16
minutes

Amount in liquid Exactly 1 cup (200 ml) Exactly 2 cups (500ml) 1 cup (400ml)
measurer

Observations before Slimy texture, does not Airy texture, taste good, Very watery, still taste
refrigeration taste good, dark color, lighter color, fluffy, no good, structure is not as
large air bubbles large air bubbles strong, light color, no
large air bubbles.

Observations after gross , slimy eggs, not a Fluffy, more structured,
refrigeration good texture more air bubbles,
visually looks fluffier,
(but some say it tastes
less fluffy than C)
Taste good, thick, denser
than B, visually looks
less fluffy.
Created by: Claire Leffler, Lilah Gutt, Maya Zarlingo