Why has my chocolate mousse not worked?!
I have made some chocolate mousse and followed the recipe exactly, but now they have set they have pools of what looks like hardened fat separated out on the surface!. Any ideas what I did wrong!?
This is what I did:-
Melt 300g of 70% cocoa solids plain choc in a bain marie with 1!.5tbsp unsalted butter!.
Remove from heat and stir in 1tbsp brandy!.
Add 4 egg yolks and beat until smooth!.
Fold in 4 egg whites whisked to stiff peaks!.
Pour into dishes and set in fridge for 4 hours!.Www@FoodAQ@Com
This is what I did:-
Melt 300g of 70% cocoa solids plain choc in a bain marie with 1!.5tbsp unsalted butter!.
Remove from heat and stir in 1tbsp brandy!.
Add 4 egg yolks and beat until smooth!.
Fold in 4 egg whites whisked to stiff peaks!.
Pour into dishes and set in fridge for 4 hours!.Www@FoodAQ@Com
Answers:
the fat is coming out of the chocolate!! its called "blooming" you're cooling it too fast!. u need to let the chocolate cool (not in the fridge) to room temp before u fold in any other ingredients!. also, you may be heating the chocolate too fast!. if the bowl over the boiling water is too hot to touch then its wayyyy to hot for the chocolate!. it melts at about 85 degrees, so anything above 100 degreese farenheit is too hot!.
try using whipped cream indstead of egg whites, it mixes a little easier!.
when folding, only fold to mix, and do it slowly!.Www@FoodAQ@Com
try using whipped cream indstead of egg whites, it mixes a little easier!.
when folding, only fold to mix, and do it slowly!.Www@FoodAQ@Com
Making mousse is an art form best learned from watching an accomplished preparer!. The alternative is trial and error!. It take many batches to get a perfect outcome and then for subsequent outcomes an established technique!. Anything with egg whites that are folded in to a hot mixture is tricky!.Www@FoodAQ@Com
I SUSPECT that your eggs weren't fresh enough and the albumen has seperated slightly!. If when poaching an egg the egg is absolutley fresh it stays together well in the pan, if not, a lot of the white (albumen) breaks away in a stringy fashion!.
Think this may be your problem!.Www@FoodAQ@Com
Think this may be your problem!.Www@FoodAQ@Com
4 hours!? With chocolate mousse, most people recommend for you to make them the day before as they can take a while to set!.Www@FoodAQ@Com
was the chocolate too hot when you folded in the egg whites!?Www@FoodAQ@Com
probably too hot choc
but email me some when you nail it please xWww@FoodAQ@Com
but email me some when you nail it please xWww@FoodAQ@Com
maybe too much butter!Www@FoodAQ@Com
did you leave the choclate on the heat for too long it that might have done itWww@FoodAQ@Com