Choc. Mousse- candy thermometer?

[Mindy]

I don't have a candy thermometer. Do I really need one to make the choc. mousse? Is there any other way to tell if the sugar is ready?

[KValley]

Mindy,

I didn't realize that you needed a candy thermometer until I'd already started the recipe (so typical, when will I learn to read a recipe thoroughly BEFORE going to the store?). I cheated and used a meat thermometer- once it stopped at 200 degrees, I let the sugar water boil a few moments more then poured it in! I can't see that it made a bit of difference- I achieved a lovely meringue.

[Jessica]

The only thing that would concern me is that the sugar syrup (I think) is supposed to kill anything that might be in the raw egg whites. I used a candy thermometer and it took a good five mins to get from 200 to 238. Not sure which temp actually kills the germies.

[Jessica]

My only concern would that (I think) the sugar syrup is supposed to kill whatever might be lurking in the raw egg white. I used a candy thermometer and it took a few minutes to get from 200 to 238, and I don't know what temperature will kill all the germies.