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
If your mousse feels grainy, it's because you have overwhipped your cream. Not following the whipping time given in the recipe and over whipping separates the cream into butter, which gives a grainy and broken texture to your mousse.
Why is my chocolate mousse not fluffy? ›
Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.
How to make chocolate mousse more thick? ›
Once it is thoroughly combined, pour it back into your heavy saucepan from before. Heat that over medium heat, again stirring constantly, until thickened. For an even thicker mousse, livestrong.com suggests adding in ½ tablespoon of cornstarch and ½ tablespoon of cold milk until reaching your desired consistency.
What are the three basic elements of a mousse? ›
Mousse has three basic components: base, binder, and aeration. The base provides the body, color, and flavor for the mousse. Bases can be meat, fish, cheese, or vegetables. Binders are what hold the mousse together and give it structure.
What is very crucial when making a mousse? ›
Folding is a key step in making a mousse. Once your cream or egg whites are whipped, the next step is to combine them with the flavor base. The only way to accomplish this is by folding. Folding is the process of combining two ingredients when one is delicate.
What makes a good mousse? ›
The whipped cream and egg whites also provide fat and protein, which give the mousse its rich and smooth mouthfeel. Additionally, the use of high-quality chocolate can contribute to the creaminess of the mousse, as the cocoa butter in the chocolate can help to create a smooth and silky texture.
Can you over whip mousse? ›
If you over-whip the cream, you'll end up with a grainy mousse (although you can try to remedy it by whisking in a few extra tablespoons of cream). An electric hand mixer and a nice big bowl are my tools of choice, but a big balloon whisk and a chilled mixing bowl work well, too.
Why put egg yolks in mousse? ›
The pate a bombe serves as the main body of our mousse; the proteins in the egg yolks are strong enough to hold all the air bubbles we'll incorporate, even after being mixed with melted chocolate and whipped cream. It's rich, velvety, and makes the best chocolate mousse in this chef's opinion.
What is the thickening agent for mousse? ›
The thickener:
Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base. The amount of gelatin can be altered depending on the desired texture.
What is the stabilizer in chocolate mousse? ›
Silky, rich chocolate mousse that is light yet sooo creamy. Stabilized by gelatin, this can be used to fill a pie or cake but is equally as delicious eaten all on its own. Rich enough for a winter date night yet light enough for summer, there's no wrong time to try this beloved, easy chocolate mousse!
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.
How do you make chocolate mousse not grainy? ›
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 is the binder for mousse? ›
Mousse is a light yet rich food that is beaten until airy: The word means “foam” in French. It is made with four components: The base or principal flavoring agent: chocolate, passionfruit, chicken liver, salmon, etc. The binder: egg whites and/or gelatin.
What are the characteristics of a good mousse? ›
In fact it should spoon very easily without being too firm and melt very nicely away on our tongue. It also needs to be light in consistency, too much fat can make the mousse heavy and simply too rich. After eating a serving of chocolate mousse we should not feel “Full”, but rather satisfied.
What is a substitute for gelatin in mousse? ›
Agar Agar
This gelatin substitute is a good choice for desserts that don't end up totally solid, such as custards, puddings or mousses.
How do you fix mousse that doesn't set? ›
Mix a tablespoon of corn starch with water or milk and add it to liquidy mousse, heat it up it will thicken up.
Why does mousse not set? ›
If your mousse won't set, it is most likely because you have under-whipped the heavy cream. Perfectly whipped cream will stabilize the mousse as it sets in the refrigerator.
What should be the correct texture of a mousse? ›
Mousse should have a creamy texture and not be too stuffy or too runny if it's made right. Ideally, it should hold its shape and not collapse when served.
