White & dark chocolate mousse no raw eggs
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Date: 2022-07-01
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Comments and reviews: 10
Donald
So I didn't use whipped cream, because I didn't have cream, an electric whisk, or unlimited upper body strength.
I didn't want to do the whole faffle twice. So for the heterogeneity, I just didn't stir the meringue and chocolate together very well. I used grape juice in the dark chocolate, because that was the only juice I had. You can't taste it over the chocolate, its too weak, but whatever. I used a sprinkle of citric acid in the egg white, because that was the only strongly acidic stuff I had. I used honey as the invert sugar. That's pudding for about the next 3 days.
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So I didn't use whipped cream, because I didn't have cream, an electric whisk, or unlimited upper body strength.
I didn't want to do the whole faffle twice. So for the heterogeneity, I just didn't stir the meringue and chocolate together very well. I used grape juice in the dark chocolate, because that was the only juice I had. You can't taste it over the chocolate, its too weak, but whatever. I used a sprinkle of citric acid in the egg white, because that was the only strongly acidic stuff I had. I used honey as the invert sugar. That's pudding for about the next 3 days.
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QuarterGamer
Just because I'm weird and I don't like fruit flavours combined with chocolate doesn't mean you have to miss out.
This line at the end really sits well with me and I respect the self jab, often times when someone has a negative reaction to something and then tells everyone as such, it can be a little off putting to hear, makes me not want to try fruit with chocolate, but then I already know I like Orange and Chocolate, despite hearing others say they don't.
Thanks for stating this all the same, it is appreciated.
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Just because I'm weird and I don't like fruit flavours combined with chocolate doesn't mean you have to miss out.
This line at the end really sits well with me and I respect the self jab, often times when someone has a negative reaction to something and then tells everyone as such, it can be a little off putting to hear, makes me not want to try fruit with chocolate, but then I already know I like Orange and Chocolate, despite hearing others say they don't.
Thanks for stating this all the same, it is appreciated.
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Henric
I actually wouldn't use orange juice for this, and I LOVE the combination of orange and chocolate. Imo that's a combo that works best when you're using mainly the aromatic component of the orange for flavor, i. e, the oils in the zest, as opposed to the juice, which mainly just contributes acid, and the combination of chocolate with specifically citric acid is what I think turns a lot of people off. I would use a different liquid, but then add a few drops of orange extract or a couple teaspoons of freshly grated orange zest.
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I actually wouldn't use orange juice for this, and I LOVE the combination of orange and chocolate. Imo that's a combo that works best when you're using mainly the aromatic component of the orange for flavor, i. e, the oils in the zest, as opposed to the juice, which mainly just contributes acid, and the combination of chocolate with specifically citric acid is what I think turns a lot of people off. I would use a different liquid, but then add a few drops of orange extract or a couple teaspoons of freshly grated orange zest.
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imburning99
classically trained chef here, I much prefer the classic version over this. What you made is closer to a cream than a mousse, that doesn t mean it s bad in taste but the texture doesn t look desirable to me. also so many ingredients when I do mousse at work its usually just eggs, sugar, chocolate and cream maybe gelatine if its white chocolate. Somehow yours looks like more work with worse results, genuinely no hate at all just my professional opinion.
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classically trained chef here, I much prefer the classic version over this. What you made is closer to a cream than a mousse, that doesn t mean it s bad in taste but the texture doesn t look desirable to me. also so many ingredients when I do mousse at work its usually just eggs, sugar, chocolate and cream maybe gelatine if its white chocolate. Somehow yours looks like more work with worse results, genuinely no hate at all just my professional opinion.
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Matthew
I hate when people say, stop whipping the cream so it doesn't turn into butter. Anyone that has actually made butter this way knows you would need to beat the cream on high for 10-15 minutes. That hand electric whisk he's using is also not powerful enough for that cream to ever turn into butter. He could beat that cream for 5 hours with that thing and it would never turn into butter.
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I hate when people say, stop whipping the cream so it doesn't turn into butter. Anyone that has actually made butter this way knows you would need to beat the cream on high for 10-15 minutes. That hand electric whisk he's using is also not powerful enough for that cream to ever turn into butter. He could beat that cream for 5 hours with that thing and it would never turn into butter.
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Sandraudiga
This also works great with Toblerone (which I'm sure is avalaible in the US) and/or a nice funky Rum. One thing we used to do at a restaurant I worked at was use a big cloth piping bag stuffed with a smaller piping bag to pipe two different kinds of Mousse in a swirly pattern. Pretty easy to make and sure to wow
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This also works great with Toblerone (which I'm sure is avalaible in the US) and/or a nice funky Rum. One thing we used to do at a restaurant I worked at was use a big cloth piping bag stuffed with a smaller piping bag to pipe two different kinds of Mousse in a swirly pattern. Pretty easy to make and sure to wow
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Simon
To reduce the shavings on the counter from the using the grater, I hold the grater at a nearly vertical angle so that the overhead 2 dimensional surface area is very small. that way you can still use much of the graters surface, but condensed into a much smaller area compared to holding it horizontal.
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To reduce the shavings on the counter from the using the grater, I hold the grater at a nearly vertical angle so that the overhead 2 dimensional surface area is very small. that way you can still use much of the graters surface, but condensed into a much smaller area compared to holding it horizontal.
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TheLurker
Noom is a 1200 calorie diet with some weak CBT attached. Long-term weight loss is statistically improbable and has some pretty dire effects on people who manage it. I wish folks wouldn't shill so easily for it, given how bad weightloss culture makes lots of people feel.
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Noom is a 1200 calorie diet with some weak CBT attached. Long-term weight loss is statistically improbable and has some pretty dire effects on people who manage it. I wish folks wouldn't shill so easily for it, given how bad weightloss culture makes lots of people feel.
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Caelan
Hey Adam, a video i'd be interested in seeing is one similar to your dough one, but with mashed potatoes. Just looking at how much, if any, milk, cream, eggs, butter. to add and what it does to the mashed potatoes. Cheers
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Hey Adam, a video i'd be interested in seeing is one similar to your dough one, but with mashed potatoes. Just looking at how much, if any, milk, cream, eggs, butter. to add and what it does to the mashed potatoes. Cheers
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Big
Another unconventional way of making Mousse with cooked eggs is to pasteurize the egg yolks over a waterbath together with the sugar like they do for tiramisu. Then you cook the egg whites like Adam did with the hot Syrup.
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Another unconventional way of making Mousse with cooked eggs is to pasteurize the egg yolks over a waterbath together with the sugar like they do for tiramisu. Then you cook the egg whites like Adam did with the hot Syrup.
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