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Hey Deb in MI, I'm still curious about the mousse issue you had and saw these
Joined: Dec 12, 2005
Posted to Thread #30153 at 10:04 pm on Mar 6, 2018
temperatures which might help (snagged from the book "Sugar Rush" by Johnny Iuzzini.)
Bittersweet Chocolate Mousse Components:
Heavy cream, beaten stiff and chilled
Beaten eggs with sugar over double boiler to 165 degrees, then beat with mixer until tripled.
For a bittersweet mousse (70%), he says the melted chocolate should be "warm but not hot (113 degrees F) when adding other ingredients. He adds 1/2 C of the whipped cream to the center of the chocolate and stirs it in a circle moving outward. He does this slowly to lower the chocolate temperature and strengthen the emulsification with the whipped eggs. If it looks grainy, add another half cup of heavy cream.
Add the whipped eggs and stir gently until streaky. Then fold in the rest of the whipped cream. Do not over mix.
For milk chocolate mousse, the melted chocolate should be around 104 degrees when adding 1/4 of the whipped cream, then the beaten eggs, then the rest of the whipped cream. This recipe uses gelatin to set rather than extra eggs.
Let me know if you want more specific data. This was just a snapshot to grab the temperature ranges and procedure.
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Other messages in this thread:
- 30153. Hey Deb in MI, I'm still curious about the mousse issue you had and saw these [LINK] - MarilynFL - 10:04pm on 03/06/18 (4)
- Found the same recipe at Mens Journal [NT] [LINK] - MarilynFL - 10:09pm on 03/06/18
- Okay, that was my first recipe where foreplay is mentioned along with mise en place. [NT] - MarilynFL - 2:25pm on 03/08/18
- :-D [NT] - LisainLA - 1:32am on 03/10/18
- Thank you so much for thinking of me - the info is very helpful!!! [NT] - deb-in-MI - 11:16am on 03/07/18