I’ve told you about the best part of working from home, but I realized I haven’t mentioned some of the not-so-delightful sides.
First of all, according to your friends, you no longer have a “job”. What they call a job requires an office – preferably, one with stale coffee and decade-old carpeting. So, when they call you in the middle of the day and invite you out to lunch, grab a coffee or go lamp shopping for their new house, don’t expect them to take your “I am busy!” response too seriously.
Besides, what work? After all, you are only baking a cake and taking its pictures.
When I told you about my recent career change, you expected my posts to be more frequent, didn’t you? Well, so did I!
And not to worry; I still have the same intention. As much as I’d like to update my blog more frequently, something always gets in the way (like this book for instance). But I have to admit, my friends are not the only ones to blame.
Maybe, after working day and night all those years (sometimes even without vacation days), I’ve gotten used to the comfort of my home and became a bit, ummm, you know, lazy… Maybe, I have been spending way too much time on eBay for antique bakeware. I might have even woken up at 6:40 AM this morning and watched an awesome linen napkin set slip away and crawled back to bed.
Or maybe, just maybe, I’ve developed this obsession to watch all the TV shows in the world (go Glee!) the moment they air in the US. Maybe.
But if there is one thing I am absolutely sure of, it is this: Chocolate mousse must have been invented by the smartest, kindest and most charitable person in the world. He/she certainly deserves some kind of a humanitarian award for finding an answer to this very important question: “How can I eat massive amounts of chocolate AND never get tired of it?”
A chocolate mousse recipe is all about gradually lightening the melted bittersweet chocolate. The egg yolks provide a silky texture and additions of egg whites and heavy cream give the mousse body and lighten the taste.
Some recipes use just egg whites, others use both egg whites and heavy cream. I have tried every possible combination and came to the conclusion that using both gives you a more balanced mousse without sacrificing the rich chocolate taste.
I think this recipe will also be appreciated by those who are worried about using raw eggs, as it is pretty common in mousse recipes. Adding scalded milk to the egg yolks and heating the egg whites on a double boiler takes care of that issue.
One last thing before I go: In order to achieve that “light as a feather” texture, pay attention to how you incorporate the egg whites and whipped cream. The melted chocolate combined with the yolks is much denser than whipped cream and egg whites. Adding them all at once will make it very difficult for you to incorporate them without deflating the air bubbles trapped inside. So, first add only one third of each to the chocolate mixture, which will lighten it, and then fold in the rest gently.
Chocolate mousse. Light as a feather.
Bon Appetite!
CHOCOLATE MOUSSE RECIPE
Ingredients
6 servings
- 8 ounces bittersweet (70% cacao) chocolate, finely chopped
- 1/3 cup (80 ml) whole milk
- 3 tbsp granulated sugar
- 1/8 tsp salt
- 2 egg yolks, lightly beaten with a fork
- 4 egg whites
- 1 cup heavy cream, cold
Method
- Place a medium-sized mixing bowl and a wire whisk in the freezer and let chill (this will help you whisk the cream more easily).
- Melt the chocolate on a double-boiler, take off heat and let stand.
- In a small saucepan, bring milk and sugar to the boil and take off heat. While whisking the yolks constantly, slowly drizzle the hot milk in and continue whisking until the mixture thickens and coats the back of a spoon. Important: You need to add the hot milk in small amounts at first; otherwise the egg yolks will cook too quickly and the mixture will curdle. Once you’ve added half of the milk this way, the temperature of the egg yolks will rise enough to allow the rest of the milk to be added at once.
- Add melted chocolate and whisk to combine.
- In another mixing bowl set over a pan of simmering water, place the egg whites and whisk until hot-to-the-touch. Add the salt and whisk until stiff peaks form. Add 1/3 of the egg whites into the chocolate mixture and mix well. Fold in the rest gently with a spatula.
- Place the heavy cream in the chilled mixing bowl and whip with the chilled whisk until stiff peaks form. Add 1/3 of the whipped cream into the chocolate mixture and mix well. Fold in the rest gently with a spatula.
- Divide the mousse into 6 individual serving dishes (1/3 cup each), cover and refrigerate for at least 2 hours.
- Serve cold. Additional whipped cream and/or summer berries won’t hurt. Will keep fresh in the refrigerator for 2 days.
FAQs
Four basic components of a Mousse
Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.
What are common mistakes when making mousse? ›
Common mistakes when making mousse (and how to fix them)
It's easy to remelt the chocolate in the microwave until smooth and try again. A grainy mousse is also a result of overbeating so only beat for 1-2 minutes, or until the mixture resembles lightly whipped cream.
Is mousse just whipped pudding? ›
Mousse is made by folding beaten egg whites or whipped cream into a cold milk and sugar base. Unlike pudding, mousse is not cooked and the addition of air to the mixture leads to a fluffier consistency and lighter texture. Mousse is typically served chilled or frozen.
How do you stiffen chocolate mousse? ›
Use a liaison to thicken up mousse
It can take many different shapes depending on the recipe it's being added to, but it is most often a mixture of egg yolks and heavy cream. Livestrong points out that what makes a liaison great for thickening a mousse is that it isn't adding anything new to the recipe.
What is traditional mousse made from? ›
Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla.
What makes a good mousse? ›
This depends on the consistency of the whipped cream as well as the other ingredients used. Indeed, a small mistake can completely make or break your mousse as the light and creamy texture is the most important thing about a mousse. If your mousse feels grainy, it's because you have overwhipped your cream.
Why does my chocolate mousse go lumpy? ›
Mousse can become grainy as it sets if you overwhip the heavy cream. If you take the cream too far, the milk solids will start to separate, leaving your mousse with a slightly grainy texture. Whip the heavy cream just until firm peaks hold on the whisk.
What's the difference between ganache and mousse? ›
Mousse: Similar to Vanilla Bavarian Cream, this whipped cream filling is flavored with chocolate or fruit. Ganache: A mixture of chocolate & heavy cream. Similar to a fudge consistency.
Why is my chocolate mousse so runny? ›
Cornstarch. Consider cornstarch the "nuclear option" for thickening mousse. Cornstarch, when used indiscriminately, can turn a souffle into pudding instantly. If thickening chocolate, add the cornstarch slurry to the melted chocolate.
What is a substitute for heavy cream in mousse? ›
The 10 Best Substitutes for Heavy Cream
- Milk and butter.
- Soy milk and olive oil.
- Milk and cornstarch.
- Half-and-half.
- Tofu and soy.
- Yogurt and milk.
- Evaporated milk.
- Cottage cheese and milk.
Pudding is meant to be thick, soft, and silky, and is, therefore, a lot less airy than mousse. This difference in texture lies in preparation. Pudding requires heat to come together with the right consistency, whereas mousse simply needs to be whipped together.
What is black pudding mousse? ›
Mousse of black pudding. The black pudding, skinless of course, is mixed with grated speculoos, soaked gelatine leaves dissolved in veal stock and a few spoonfuls of whipped cream.
Do you need cream of tartar for mousse? ›
Adding a touch of acid like cream of tartar also helps to strengthen and coagulate egg white proteins. Still, according to This, it's more important to whip your whites well.
How long will homemade chocolate mousse last? ›
The mousse can be stored in the fridge for up to four days, though is at its best within the first two days. We would suggest covering the tops of the glasses or ramekins tightly with food wrap, so that the surface of the mousse doesn't dry out too much.
What does egg yolk do to melted chocolate? ›
As mentioned in Chocolate Disasters in Notes below, there is some chance (actually it happens to me more often than not) that adding the egg yolk mixture makes the chocolate seize up a bit - don't panic. As the Notes say - fat fixes chocolate - and that's where the whipped cream comes in.
What is mousse and its three basic components? ›
mousse, savoury or sweet dish with the consistency of a dense foam, composed of a puréed chief ingredient mixed with stiffly beaten egg whites, whipped cream, or both. Mousses are almost always cold dishes, and sweet mousses are sometimes served frozen.
What are two components in a mousse? ›
To take a step back, mousses generally comprise four components – the base, the egg foam, a setting agent and whipped cream. Bases are the flavour element to the mousse and can be fruit purees, custards or ganache.
What are the four main differences between a mousse and a mousseline? ›
Key Points of Difference
- Texture: Mousse has a denser texture, while mousseline is more refined and silky.
- Usage: Mousse can be the star of a dish, whereas mousseline often acts as a supporting element.
- Preparation: Mousseline requires more meticulous preparation, often involving sieving to achieve its fine texture.
Made from either chocolate or fruit purees and lightened with whip cream. It may also include gelatin for a firmer texture. Used as a filling for cakes and pastries. Any sauce to which whipped cream or beaten egg whites have been added just prior to serving to give it a light, airy consistency.
