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12:24 pm
April 24, 2004
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“The gang” had a prty last friday, and we decided to make a proper three course dinner: Cheese filled champignons, oven baked catfish with creamy potatoes and….
Ooops! Someone had forgotten to but the dessert! Luckily, as always I had brought the gospel of dark choc to the party, in the form of some massive El Rey Gran Saman and Icao. Someone (who of course needed to buy beer anyway) was sent out to buy cream and gelatine. I whipped the cream stiff, then melted the choc slowly with some water, let the gelatine solve into the melted choc, let it cool, and then whipped it with the cream. Did the same with the white choc, and made a “marble mousse”.
My friends, who think my passion for choc is somewhat crazy, changed their minds after a few bits of the mousse – it was the most rich, fantastic choc mousse I have ever tasted! (And it’s, at least not entirely[;)]due to my cooking skills).
[:o)]
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My name is Polarbear and I am a chocoholic…
5:17 pm
October 10, 2003
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Polar, have you tried making mousse without gelatine? I prefer egg whites whisked until stiff and smooth to gelatine as I find the taste more neutral than gelatine. Also egg yolks help on the “stiffening”, but it tastes slightly of eggs. (Imo it all depends on the chocolate. For example, Chuao is really good with butter, salt and eggs.)
Chocolate is cheaper than therapy and you don’t need an appointment.
8:32 am
April 24, 2004
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quote:
Originally posted by LoneLyPolar, have you tried making mousse without gelatine? I prefer egg whites whisked until stiff and smooth to gelatine as I find the taste more neutral than gelatine.
Never tried with egg whites. I used a combination of pectine and lots of maizena once (had vegetarians in the party). The dark mousse wnt OK, the white ended as some kind of strange thick vanilla sauce. No good, and pectine also has a strong acidic smell.
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My name is Polarbear and I am a chocoholic…
10:12 pm
June 10, 2005
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You can make a very good mousse by melting 100g chocolate and gradually whisking in 100 ml very hot water. The chocolate initially siezes then becomes quite mousse-y. No food allergy problems either! Bit expensive on chocolate though.
12:00 am
August 1, 2006
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I prefer eggs instead of gelatin. Gelatin can be tricky and can give the mousse a very gelatinous and “fake” texture, one which is too stiff and gummy rather than soft and “moussy.” Eggs not only add volume but richness and additional flavor.
