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I wish I didn't know how to make chocolate mousse

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harryharry Apr 14, 2011 05:15 PM

It's too easy and it's too tempting - I can't even bring myself to throw out the leftovers!!!

What do you wish you didn't know how to make?

  1. c
    cleobeach Apr 26, 2011 12:55 PM

    risotto

    I always make a big batch with the intention of having all these leftover meals but I end up stuffing myself stupid, I simply cannot stopping eating it.

    1 Reply
    1. re: cleobeach
      Chocolatechipkt Apr 26, 2011 08:30 PM

      Mmm ... risotto! I also have that problem with soft, cheesy polenta.

    2. buttertart Apr 26, 2011 10:44 AM

      Peanut brittle. I almost never allow myself to make it. Almost never.

      1. Chocolatechipkt Apr 26, 2011 10:01 AM

        I agree about chocolate mousse completely. Along those lines too are truffles, which are ridiculously easy. If I'm making them for others, I try to find guinea pigs to test them, so I don't even start thinking about how they taste.

        1 Reply
        1. re: Chocolatechipkt
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          cleobeach Apr 26, 2011 12:54 PM

          Ditto to both. Actually, they are the only two desserts I make. My husband says my chocolate mousse is so good, he has only once in 17+ years had a version equal to mine:)

        2. gaffk Apr 16, 2011 03:51 PM

          Funny, I had a completely different take when I saw this topic. There are two things I wish I didn't know how to make.

          First, deviled eggs (truth is, I don't even eat them). One year, decades ago, my mom got "too fancy" with them so my sister fired her and declared me the deviled egg maker. For reasons I don't understand my family--especially the nieces and nephews--love these things. I now have to make them for every holiday gathering. So next Sunday I'll be making deviled eggs for 20. The following Sunday I'll be making them for 80 for my great-nephew's first communion.

          The second is toffee (which I do love). I'm glad friends, family and coworkers love my version of this candy. However: toast the almonds; chop the almonds; stand over a boiling pot of butter, sugar and water stirring constantly until 310 on the candy thermometer; stir in almonds; spread and leave until hardened; melt chocolate; spread chocolate; press in almonds and leave until it's set; flip; melt chocolate; spread chocolate; press in almonds and leave until it's set; break into pieces. It's not really difficult, but it does take the better part of a day. Can't they love my Andes mint brownies, which take all of 45 mins?

          1. onceadaylily Apr 16, 2011 09:45 AM

            The first thing that sprang into my head was the lowly and ridiculously easy cream cheese brownie. I can have a craving and then a completed product in the space of an hour and a half.

            1. s
              Sharuf Apr 16, 2011 08:35 AM

              Spaghetti carbonara and pasta al pesto. So easy - so tasty - so chic - so ...

              Oh... "Hi there Weight Watchers!".

              1. u
                ultimatepotato Apr 15, 2011 04:44 AM

                I wish I had never learnt to make potato gratin. Due to my obsession with carbs (I could live on cheesy mash. No, really, I could) I now don't generally store potatoes or potato products in the house, I only buy them when I'm about to use them.

                1 Reply
                1. re: ultimatepotato
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                  harryharry Apr 15, 2011 04:50 AM

                  And such an appropriate screen name!
                  Smart - I usually do the same, but have some cream left from cooking something else ('cause you know, it was actually cheaper to buy the quart from BJ's than the pint from the market!).

                  Smartie: my cheater version of mousse - I don't measure - sorry melt some chocolate with a little cream - do this in a pan - don't let it get too hot, when it's smooth, slowly pour in a little more cream so that it cools - then transfer to a bowl and add more cream.... then whip with a hand blender for over five minutes - it will slowly start to thicken (it takes longer because the cream isn't completely cold) - eat straight out of the bowl, then refrigerate the rest - it will become firmer and more mousse like after it's refrigerated.

                2. babette feasts Apr 14, 2011 09:38 PM

                  I am really happy that I can bake, but sometimes I wish I couldn't, so that I could enjoy commercial baked goods more. Essentially, any baked good eaten warm from the oven is vastly better than one that has been baked in the wee hours of the morning and sitting on a shelf all day. The best bakeries bake throughout the day for that reason. So while I love being spoiled by tasting all the things I make for work, or scarfing the extra 'ugly' cupcakes, or making bagels just because I can, when I want those things but don't feel like making them, disappointment often ensues.

                  2 Replies
                  1. re: babette feasts
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                    InSearchOfTacos Apr 15, 2011 04:17 AM

                    +1 on baking

                    its a great skill and im happy that i know how to do it, but whenever i bake anything i end up eating most of it. so i try not to bake very often. i even went through a period of making savory "healthy" pies with vegetables- mostly variations on vegetable pot pies. i love making sweet pies and i have a HUGE sweet tooth so i figured id try it this way. if i can cut out the sugar ill be happy...

                    that didn't work too well. soon i was baking off pieces of excess pie crust and dipping it in jam/honey/chocolate.

                    1. re: InSearchOfTacos
                      s
                      sedimental Apr 15, 2011 06:34 PM

                      me too.....
                      I just ordered some Vietnamese Cinnamon.... I shouldn't have, really.

                  2. s
                    smartie Apr 14, 2011 07:01 PM

                    this made me laugh because I CANNOT make chocolate mousse. I am a good cook, great baker, can make souffles, sauces, pastry crust, soups, mains but for the life of me my mousse always separates. I have tried different recipes but it's always the same.

                    3 Replies
                    1. re: smartie
                      babette feasts Apr 14, 2011 09:32 PM

                      You probably over-whip your cream. If whipped cream is to be folded into anything else, it should be whipped softly - NOT stiff peaks, or it will break from the further agitation of folding it into the other ingredients. Softly whipped cream also has more volume than stiffly whipped cream. Also, the chocolate should be fairly warm so it will combine with the cream smoothly and not solidify into little chocolate chiplets.

                      1. re: babette feasts
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                        smartie Apr 15, 2011 04:58 AM

                        tried many recipes, my sister's, my mum's - it doesn't matter whose I can't make it!! It looks perfect goes into the fridge and separates. Don't worry, I am glad not to know or I would be whipping mousse's up like the OP!

                        1. re: smartie
                          babette feasts Apr 15, 2011 06:20 PM

                          Funny, I'd think the souffle skill set of knowing how firm to whip your whites and how to fold them in should transfer to chocolate mousse. If you're happy, then I won't suggest just making a chocolate ganache or creme anglaise and putting it through a N02 charged whipped cream dispenser.

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