I've been making these really beautiful 3 chocolate 'lace' wrappers from Gale Gand that are supposed to be filled with mousse but that I've been filling with dark chocolate because my husband LOVES the pudding. But I thought I would put some, filled with mousse, in the freezer to pull out when we have company.
It's not a French mousse - just a quick one. When Gale makes it is is a beautiful chocolate brown. However when I made it it was a very light brown with lots of teeny weeny dark specks. I'm thinking maybe some of the chocolate 'froze' when the cold whipped cream was added. Your thoughts please!
FOR THE CHOCOLATE MOUSSE - 3 ounces (85 g) bittersweet chocolate (70% if possible), chopped or bittersweet baking chips - 1 ounce (30 g) unsweetened chocolate - 1 cup (240 ml) heavy cream - ½ cup (120 ml) egg whites - ½ cup (99 g) granulated sugar - 2 tablespoons bourbon
MAKE THE MOUSSE 1. In a large bowl set over simmering water, melt the chocolates then remove from the heat to cool slightly. 2. Meanwhile, whip the cream to stiff peaks and refrigerate. 3. Whip the egg whites to soft peaks, drizzle in the sugar, and continue whipping until the whites are glossy and the sugar has dissolved. 4. Add one-third of the whites to the melted chocolate; whisk in quickly and thoroughly. Add a second third of the whites and fold until most of the streaks are gone. Add the final third and continue to fold until only a few streaks remain. Fold in the whipped cream, then fold in the bourbon. Refrigerate for 30 minutes. 5. Transfer mousse to a piping bag fitted with a ½ inch round tip. Pipe mousse into one end of a chocolate shell, rotate and pipe into the other end to fill the whole tube. Repeat with remaining shells and freeze for 1 hour or until firm. When ready to serve, let stand at room temperature for 20 minutes. Filled shells can be covered in plastic wrap and stored in the freezer for up to two weeks. 6
Thank you!
It's not a French mousse - just a quick one. When Gale makes it is is a beautiful chocolate brown. However when I made it it was a very light brown with lots of teeny weeny dark specks. I'm thinking maybe some of the chocolate 'froze' when the cold whipped cream was added. Your thoughts please!
FOR THE CHOCOLATE MOUSSE - 3 ounces (85 g) bittersweet chocolate (70% if possible), chopped or bittersweet baking chips - 1 ounce (30 g) unsweetened chocolate - 1 cup (240 ml) heavy cream - ½ cup (120 ml) egg whites - ½ cup (99 g) granulated sugar - 2 tablespoons bourbon
MAKE THE MOUSSE 1. In a large bowl set over simmering water, melt the chocolates then remove from the heat to cool slightly. 2. Meanwhile, whip the cream to stiff peaks and refrigerate. 3. Whip the egg whites to soft peaks, drizzle in the sugar, and continue whipping until the whites are glossy and the sugar has dissolved. 4. Add one-third of the whites to the melted chocolate; whisk in quickly and thoroughly. Add a second third of the whites and fold until most of the streaks are gone. Add the final third and continue to fold until only a few streaks remain. Fold in the whipped cream, then fold in the bourbon. Refrigerate for 30 minutes. 5. Transfer mousse to a piping bag fitted with a ½ inch round tip. Pipe mousse into one end of a chocolate shell, rotate and pipe into the other end to fill the whole tube. Repeat with remaining shells and freeze for 1 hour or until firm. When ready to serve, let stand at room temperature for 20 minutes. Filled shells can be covered in plastic wrap and stored in the freezer for up to two weeks. 6
Thank you!
However, the unsweetened chocolate was old and had some bloom to it. I was hesitant to use it but I didn't want to run to the store.