![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerAlbert's (Dairy-free) Mousse
5.25 oz 65% bittersweet chocolate, finely chopped (I used a combination of Valhrona and Scharffen Berger)
1/4 cup water (or 1/2 cup cream)
1 1/2 Tbsp brandy or rum (I used brandy)
3 large eggses, at room temperature
3 Tbsp water
1/4 cup sugar
Place the chocolate and 1/4 cup water in a medium bowl in a wide skillet of barely simmering water. Stir frequently until the chocolate is nearly melted. Remove the bowl and stir until completely melted and smooth. Stir in booze and set aside.
In another medium bowl, whisk the eggs with 3 Tbsp water and sugar until well blended. Set in the not-simmering water and, stirring constantly to keep the eggses from scrambling, cook to 160 degrees. Remove and beat with an electric mixer at high speed for 3-4 minutes, until the eggses have a texture like softly whipped cream. Fold about 1/4 of the mixture into the chocolate. Scrape the chocolate into the remaining egg mixture and fold until evenly incorporated. Divide among four ramekins. Chill for 1 hour, until set. (Cover with plastic wrap if they will not be served within a few hours.)
What worked: Wowee, this was intensely chocolatey. Not using cream meant that the extremely high-quality chocolate flavor came through big-time. Granted, I topped the mousse with whipped cream so it wasn't really dairy-free, but what the hey. This wasn't quite mouthgasm status; if I'd had time to make cocoa nib-infused whipped cream, that might have put it over the top.
Also, this method of melting the chocolate is easier than using a double boiler. More surface area, plus it's easier to track how hot the water is getting.
What didn't: I need a better instant-read thermometer to do these sorts of dishes. The candy thermometer makes life more difficult.
Will I make it again? The wife might divorce me if I said no.
What I'm reading: Stephen Brust, Dzur
5.25 oz 65% bittersweet chocolate, finely chopped (I used a combination of Valhrona and Scharffen Berger)
1/4 cup water (or 1/2 cup cream)
1 1/2 Tbsp brandy or rum (I used brandy)
3 large eggses, at room temperature
3 Tbsp water
1/4 cup sugar
Place the chocolate and 1/4 cup water in a medium bowl in a wide skillet of barely simmering water. Stir frequently until the chocolate is nearly melted. Remove the bowl and stir until completely melted and smooth. Stir in booze and set aside.
In another medium bowl, whisk the eggs with 3 Tbsp water and sugar until well blended. Set in the not-simmering water and, stirring constantly to keep the eggses from scrambling, cook to 160 degrees. Remove and beat with an electric mixer at high speed for 3-4 minutes, until the eggses have a texture like softly whipped cream. Fold about 1/4 of the mixture into the chocolate. Scrape the chocolate into the remaining egg mixture and fold until evenly incorporated. Divide among four ramekins. Chill for 1 hour, until set. (Cover with plastic wrap if they will not be served within a few hours.)
What worked: Wowee, this was intensely chocolatey. Not using cream meant that the extremely high-quality chocolate flavor came through big-time. Granted, I topped the mousse with whipped cream so it wasn't really dairy-free, but what the hey. This wasn't quite mouthgasm status; if I'd had time to make cocoa nib-infused whipped cream, that might have put it over the top.
Also, this method of melting the chocolate is easier than using a double boiler. More surface area, plus it's easier to track how hot the water is getting.
What didn't: I need a better instant-read thermometer to do these sorts of dishes. The candy thermometer makes life more difficult.
Will I make it again? The wife might divorce me if I said no.
What I'm reading: Stephen Brust, Dzur
