Here is the recipe:
Ingredients
8 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, separated
Pinch of Salt (optional)
Equipment4 egg whites, 1 teaspoon cream of tartar, 1/2 cup chocolate chips, 1/2 cup flour, 1 cup sugar, 1 stick butter
Beat egg whites with cream of tartar until they form hard peaks, beat together egg yolks flour melted chocolate (withbutter) and sugar, mix until combined gently foled in with the egg white mixture set in the oven in a souffle pan for 10-15 minutes on 325 F
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
Chocolate Mousse can be made out of a lot of things; However, the very core of a Chocolate Mousse would include Gelatin, eggs, whipped cream, and (of course) chocolate.
Well I don't make the best mousse ever since I don't have all the ingredients really. So I just get chocolate and mix whip cream into it. Sorry if that didn't help..
Its like chocolate mousse without the chocolate and with cheese.
Yes you can use chocolate mousse to top a pie.
Figis Chocolate Mousse Cake has 150 calories.
i think you mean mousse, and because its amazing!
The French made the chocolate mousse and all the other types of mousses.
I cannot give you a substitute for that, but I say find another chocolate mint mousse recipe that does not have chocolate extract. I think a regular chocolate mousse recipes & with the addition of mint extract would do the trick. Try all recipes dot com for a basic chocolate mousse recipe.
Chocolate mousse.
Chocolate chips or shavings can be melted to be used for chocolate mousse, and can also be added to the chocolate mousse when it's done to add structure to it. Do not add the chocolate chips or shavings in when the mousse is still very hot, or it will melt and then you will lose that extra texture.
Depends which mousse it is. It should say somewhere on the packaging (?)
squirty cream and chocolate powder
There appears to be a number of options for healthy recipes for mousse. Some of the recipes are Healthy Decadent Chocolate Mousse which can be found on the Healthy Indulgences website or Bittersweet Truffle Chocolate Mousse which can be found on the Dessert Food website.
yes