This is how we do it...
Attempt #1
This chocolate bar came from the set that I received from Aurélie (from France, yay!). A recipe for chocolate mousse on the back? I must make it!
What was exciting about this chocolate bar was that the packaging had secret recipes on the inside too!
We're three former French immersion students, and none of us know what "pépites" are. I'm assuming they're chunks.
My hack translation of the chocolate mousse recipe:
1) Melt the chocolate, and let it cool. (See inside for instructions.)
2) Separate the egg yolks and egg whites. Add salt to the whites, and beat them to very stiff peaks.
3) Pour the melted chocolate little by little on the egg yolks, while beating them vigorously.
4) With a spatula, delicately incorporate 1/3 of the beaten egg whites, then add the rest while folding the mixture from bottom to top to combine the chocolate without deflating the egg whites.
5) Fridge the mousse for at least 3 hours. Serve chilled.
CHOCOLATE!
Left: Sheila's expert egg separating techniques. Right: melting chocolate.
We took a lot of shifts beating the egg whites.
Stiff peaks!
Stiff peaks!
We mixed the chocolate into the egg whites, which was just wrong. It's supposed to be egg whites into chocolate. Woops! After we finished folding it, the mixture looked really soupy. We put it in the fridge, and decided to try again.
Attempt #2
Attempt #2 was made with President's Choice extra dark chocolate.
Attempt #2
Attempt #2 was made with President's Choice extra dark chocolate.
We saw some recipes online that had butter, so we threw some into the bowl of chocolate before the melting process.
Ambidextrous Andrea beats first with the right hand, then with the left:
How did people do this on their own before Kitchen Aid mixers?
The Final Products
The lighter coloured mousse came from attempt #1. It was good, but a little lumpy. The other batch produced a really dark and dense result. I'm not sure if that was because of the type of chocolate, the lack of measuring, or the butter.
With ice cream and a piece of chocolate!
Ambidextrous Andrea beats first with the right hand, then with the left:
How did people do this on their own before Kitchen Aid mixers?
The Final Products
The lighter coloured mousse came from attempt #1. It was good, but a little lumpy. The other batch produced a really dark and dense result. I'm not sure if that was because of the type of chocolate, the lack of measuring, or the butter.
With ice cream and a piece of chocolate!
No comments:
Post a Comment