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For some, chocolate mousse brings back fond memories of an easy go-to dessert option when they go out to eat. I know sometimes I get a little nostalgic for some deliciously creamy mousse where I can appreciate each little spoonful. Others make think that the dessert is a little dated by in my opinion that is irrelevant. Good food is good food.
For some, chocolate mousse brings back fond memories of an easy go-to dessert option when they go out to eat. I know sometimes I get a little nostalgic for some deliciously creamy mousse where I can appreciate each little spoonful. Others make think that the dessert is a little dated by in my opinion that is irrelevant. Good food is good food.
A few years back, I brought in some specialty chocolate, Scharffenberger, from California. We tested out and made an authentic chocolate mousse to offer for food2go. While excellent, the traditional recipe only relies upon whipped eggs for the airiness. While it yields a delicious mousse the day it is whipped, it settled a little overnight and the resulting texture and overall quality was not what we were looking for. Recently while looking through yet another book I have picked up at the Book Barn in Niantic, I found a recipe that marries the techniques of the the classic French with the frugality of an American version which over relies on a large percentage of whipped heavy cream. The resulting "winning" recipe has some cream as a stabilizer with the traditional flavor and mouth feel of the whipped eggs. This recipe is a winner for any buffet dessert table as well as something to take home, sit on the couch with a good show on tv, and try not to empty the container. This time we used a French chocolate, Callebeaut.
A few years back, I brought in some specialty chocolate, Scharffenberger, from California. We tested out and made an authentic chocolate mousse to offer for food2go. While excellent, the traditional recipe only relies upon whipped eggs for the airiness. While it yields a delicious mousse the day it is whipped, it settled a little overnight and the resulting texture and overall quality was not what we were looking for. Recently while looking through yet another book I have picked up at the Book Barn in Niantic, I found a recipe that marries the techniques of the the classic French with the frugality of an American version which over relies on a large percentage of whipped heavy cream. The resulting "winning" recipe has some cream as a stabilizer with the traditional flavor and mouth feel of the whipped eggs. This recipe is a winner for any buffet dessert table as well as something to take home, sit on the couch with a good show on tv, and try not to empty the container. This time we used a French chocolate, Callebeaut.
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