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Apr 14, 2011 05:15 PM

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

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?

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  1. 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

      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

        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

          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.

    2. 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

        +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

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

      2. 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

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

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

          1. 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.