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The Chocolate mousse that went beserk...take 2.........I've had success this time !!

p
pinktori71 Jul 30, 2006 12:09 PM

Last weekend I had a choc mousse nightmare....refer my old post.
I just wanted to thank all the people for the tips.
I tried the adding bit of melted choc to my egg yolks, mixing,, then again...then yolks back into the chocolate. It BEHAVED !! I smiled at the choc, and we've just eaten lovely creamy, fluffy, smooth choc mousse ! I love this website.

  1. yayadave Jul 30, 2006 07:46 PM

    It was the smile that did it. Chocolate is very susceptible. Since you're not sending any mousse this way, any chance of sharing the recipe?

    2 Replies
    1. re: yayadave
      p
      pinktori71 Aug 1, 2006 08:11 AM

      yep..I am an aussie so I hope we speak the same language..lol.
      300mls cream.
      30gms castor sugar
      130gms dark chocolate
      4 eggs
      1 tspn of Brandy
      Whip cream and sugar to a medium peak ( don't overwhip)..put aside in fridge.
      Melt choc over double saucepan ( the usuall drill).
      Then you add the yolks..slowly..lol one by one to the melted choc, also stick in the brandy at this stage. Then fold the cream into this mixture. Then whip the egg whites til soft peaks form. Then fold the whites, half at a time into the choc mix.Pour into 4 serving ramekins or glasses and chill.
      Good luck..i hope you try it and it comes out nice and fluffy..and smooth..let me know !!! seeya

      1. re: pinktori71
        JK Grence the Cosmic Jester Aug 1, 2006 09:29 AM

        For those of you who would like translation to imperial measurements, here you go:

        1-1/4 c. cream
        2 Tbsp. plus 3/4 tsp. superfine or bakers' sugar (or whiz granulated sugar in your food processor to get the fine consistency)
        4-1/2 oz dark chocolate
        And 4 eggs and a teaspoon of brandy. I think if you wanted to change it up a bit, you could do up to a tablespoon of another liqueur (such as Cointreau or Chambord) without too much risk.

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