0
Yes you can. There are many mousse recipies, all delicious and very few inluding alcohol.
Wiki User
∙ 12y ago
Wiki User
∙ 13y agoUsually not, but I suppose it could.
Add your answer:
Earn +20 pts
Can you make eggnog without rum?
Yes!
Can you make brownies without flour and rum?
yes you can
Can a rum cake with chocolate sauce catch on fire?
Yes, just be careful. Go for it!
What does 151 rum pineapple juice and Malibu rum make?
An alcoholic beverage.
Does rum raisin ice cream have rum?
Even if it says rum. It doesnt meal its "alcoholic" rum. 99% of the food that uses it you put the rum in the sauce while its cooking. Its than lit on fire and the alcohol cooks off. Leaving the flavor of the rum without the alcohol.
How do you thicken mousse?
Chocolate mousse made properly has quite a few chemical properties which make it thick. The first is that there's a lot of air, beaten into the egg yolks, the whites and the cream. Generally, you also add sugar to the yolks and whites as you beat them, and the chemical reaction between the sugar and the egg parts will make the beaten products "thick." If you just added sugar to egg yolks without mixing them together, you'll notice that the yolks seem to get these hardened lumps in them. When you beat them, the entire mixture thickens slightly, but in a very appealing and smooth way. When you add sugar to the egg whites (Warm the egg whites up first, by using warm water on the outside of the bowl, and using your hand to blend it together until the egg whites are warm and start to get foamy just from that (make sure your hands are clean!) Warm egg whites will give you more volume, and will make the mousse have a lighter texture. All the air in those three components when blended properly will help to give the mousse the silky texture you want. Finally, chocolate hardens when it comes in contact with water, and when you melt the chocolate with the butter (over a double boiler or in the microwave, carefully checking and stirring as you go, to ensure that the chocolate does not overheat (113f for most chocolate is as high as you want to go)) it comes in contact with the water in the butter (and also in the vanilla/rum/brandy) you add in), but not quite enough to complete seize it. When you then add in the sugared and whipped yolks to the chocolate/butter/vanilla you lighten it up a little bit. Next, fold about 1/3 of the chocolate mixture into to the whipped cream, then add the entire light chocolate cream gently into the chocolate. Next, fold about 1/3 of the chocolate into the egg whites, then add that gently into the chocolate mixture again. Next, set it in the freezer. The combination of the cold air on that beautifully lightened chocolate/protein (from the eggs) mixture will set it up so gorgeously that it will appear almost ice cream like. It will be firm enough to use as a layer between cakes, or to eat like ice cream. You can also let it soften, but it will mostly still hold the wonderful firm shape you put it in. I don't have a specific recipe I use, but here's an approximate one: 1lb chocolate, chopped finely 3 oz butter 4 oz meyers dark rum (use less vanilla, 1T) or whatever alcohol you prefer 2 C whipping cream 4 egg yolks 1/4 c sugar 4 egg whites (warmed) 1/4 c sugar
How do you make rum in Doodle God?
pirate + alchol = rum
How do you make a German Chocolate cake drink?
0.5 part dark Creme de Cacao 1.0 splash Frangelico 1.0 fill with Milk 0.5 part coconut Rum
What is chocolate ganache filling?
This is a rich, dark chocolate topping that is very versatile. You can whip it to use as icing or pour it over your cake or pastry. It is made with bittersweet chocolate, heavy cream and dark rum.
Did they make Bacardi rum 191 proof?
No. Bacardi has a 151 proof rum, known as an over-proofed rum. 151 Rum has extra alcohol added to the rum to make it more potent and more flammable. 191 proof anything, however, would be almost pure alcohol and would taste like alcohol not rum.
How do you thicken chocolate mousse?
Here is the recipe:Ingredients8 ounces of ChocolateYou can use bittersweet or semisweet chocolate, depending on how sweet you want your mousse to be. If you want to use bittersweet chocolate, you can always add sugar.4 eggs, separatedUse pasteurized eggs to avoid salmonella2 Teaspoons of Sugar (optional) Pinch of Salt (optional)EquipmentDouble boiler or microwaveElectric mixer or whiskContainer in which to beat egg whitesSpatula or wooden spoonMake Your MousseMelt the chocolate, butter, and sugar in a double boiler. Take the mixture off the heat.Add your yolks one at a time to the warm chocolate as you stir. Take care that the chocolate has cooled enough that it won't solidify the eggs].In a separate container, beat the egg whites until you can form stiff peaks by lifting the beater/whisk out of the bowl. If you have trouble getting the right consistency, try adding a pinch of salt to help stiffen the whites.Fold your egg whites gently into the chocolate mixture. You may want to add the whites gradually, folding in a small amount] before adding another spoonful.Refrigerate until the mousse sets.That's all there is too it! Enjoy.
Can you substitute whiskey for rum?
In some cases yes. For instance, if you want a whiskey coke but you only have rum, you can simply make a rum and coke instead!
