I'd like to make a really good chocolate mousse but don't want to use raw eggs.  Could I use meringue powder instead and leave out the yolks as well, or would the mousse lose quality?  

When you make a chocolate mousse filling for a cake -- iif I wanted to use the same recipe as is used for cake filling, my guess is that I'd have to maybe add more whipping cream to make the mousse more smooth and light, versus how thick it would be if it was going to be used for a filling, right??

And while I'm asking, does anyone have a good recipe, without raw eggs, for raspberry mousse, or lemon mousse (that doesn't use lemon curd, if possible)?

Thanks for your help!!!!

I can't help with all of your questions... but I can tell you that when I make chocolate mousse, I do not use any egg yolks at all...

My actual recipe is basically chocolate, whipping cream, and egg whites... I don't typically even add any more than a few teaspoons of sugar into the meringue as I am whipping... I do use the pasteurized egg whites you can buy in the store though...

I do not sell my mousse... it is just for me and family...

Thanks for the input, AAtKt -- I'm a hobby baker.  I really didn't want to use any eggs or egg whites at all, but was hoping the meringue powder would be something that someone here would know about, y'know?   Next time I go to the store, I'll have to see if we even have the option of purchasing pasteurized egg whites. 

A blend of whipping cream (whipped) and pudding makes a decent "mousse", without eggs at all..