white chocolate mousse recipe south africa

I made this for my boyfriend for Valentine’s Day. Do you want to keep it warm or cool?o.O. Iceland Thanks for making my mouth water several times a week :) Louisiana I’ve made this numerous times and never screwed it up, so it’s a winner in my book. Fresh Strawberry Cake Recipe: made with fresh lemon zest and a yogurt cake batter, this moist and tender strawberry cake will make your day. ;). i once used Alton Brown’s recipe for our anniversary or something. (I don’t know if this holds any real truth, but it makes me feel more confident in slingin’ back the eggnog.) We don’t have to go hunting anymore! I am an american expat living in Paris and I was in charge of making desert for 43 people for Christmas this year. I was born at the very start of this decade of regrettable fashion (hello, stirrup pants and shoulder pads! Any idea on what happened? Then slowly pour the hot coffee in a stream against the inside of the bowl. It depends on how heavy the cake is but I would play it safe and set it with a little gelatin. this one is way better…RIP Gourmet. Nebraska I forget the exact connection. 3 large eggs, separated Discover! It’s all the same. Pasteurized eggs are the answer to the raw egg dilemma! What else would you make mousse from? Kentucky Give me that Mousse. (Also the lead in to the recipe was hi-larious.). I first stumbled on this more than a year ago, and it’s become a much-requested treat. It’s always requested at every birthday party, holiday, and family get-together. And if so, what would you recommend? I made it for my husband and myself the other night and it is so rich that there was too much for both of us to eat in a couple days. Japan Inspired by traditions, 'Top Chef's' Whitney Otawka recreates unique dining experiences at Greyfield Inn In the last couple of weeks I’ve made from your site the classic brownies, chicken meatballs, zucchini almond stir fry (this took 10-15 minutes and was really delicious) and tonight the mousse. Required fields are marked *. But those shoulder pads will never decompose…. I was a bit nervous about wasting more chocolate so I looked up a few more recipes, and discovered that Jamie Oliver suggests folding the yolks into the whipped cream rather than trying to add them to the chocolate. You used Kalhua and poured it over into a chocolate cookie crust. Discover the World Of Lindt thanks for sharing!! I’m making this one. Get out your Valrhona and give it a shot! ~B. Fifteen minutes in the kitchen, and I have my reward. (and i did too!). Going long just a little makes chocolate challenging. Slovakia I think it was in one of the gourmet food mags. oh-so-oldschool! Garnish with a pan-fried scallop, fresh dill and lemon zest. Fold a third of the egg whites into the cooled chocolate to lighten the mixture. A cold molded dessert in three layers, each flavored separately with dark chocolate, milk chocolate, and white chocolate. Moldova A custard-like vanilla filling separates a light, fluffy layer on top and a dense cake layer on the bottom, to create the ultimate vanilla cake recipe! Now I will go back to my Jamba Juice while dreaming of pizza…, The mousse looks decadent, but those CHEEKS are really the cutest ;). because I’m studying in Denmark for a semester and it seems that chocolate mousse is the dessert at every restaurant meal I’ve had throughout Europe. I just made this and it definitely needs a bit but I’ll make some sweet fresh whipped cream and that should suffice. And half the other stuff out. The 15 second microwave tip is an easy one to miss. It was the only place that I know of that has made this dessert the correct way, and they changed the recipe the last time I was there. I licked the bowl clean and it will be hard not to get into the chilling desserts… Thanks, Deb! Thanks so much for this perfect recipe! . Before you go, tell us where you heard about Annabel's book: Unfortunately, your browser blocked the popup, please use the following link to Buy the Book. This is getting layered with Hazelnut liqueur soaked genoisse, whip cream and raspberries. I am officially converted and will never again make boring chocolate pudding! My dad used to make it for us when we were little, I think from some sort of mix. Chocolate mouse was always my fave dessert growing up. Possibly even the very late 70s. can’t wait to try this – and maybe it’s time to ask her for that recipe! South Carolina LOVE your blog x 100000000000, Talya — I have JUST the cake for you: http://smittenkitchen.com/2007/08/never-too-much/ :), Hi Deb, Keep them coming! He made it for all of us last year. Enjoy. I thought it was “moose”, which made a whole lot more sense than “mousse” to me when I was 7. It seems heavier after its chilled. I was wondering if it was the chocolate. Whilst UK shoppers can no longer get their hands on Cadbury's white chocolate line anymore, the range is still flourishing in Australia and New Zealand. The balance of flavors was perfect and it was very fast and easy to make. (I used Julia Child’s recipe because… can you really go wrong with that? It was delicious, and no one knew! Although, when I was a kid (yes, in the 80s) we had a toblerone version that was yummy. Thank you for the recipe! Who made them ??? Is it like making ganache (regarding chocolate to cream ratios). Right outside my very front door, people too young to have experienced the decade the first time around are parading down the sidewalks in leggings and high-top sneakers, shoulder padded blazers, thick belts and inadvisable doses of fluorescent clothing, without a stitch of irony. Sounds awesome, though! This recipe looks fantastic deb! You know, some days you just need the raw eggs and the whipped cream and the butter….next time I have one of those days, I know where to turn! Creme brulee? My 5yo and I made this tonight. I think it’s called Albert’s Mousse and I’m sure you can find it online. OMG you just read my mind. Hilarious, and oh so adorable! For the rest of the crew I made your mousse and it was amazing (as usual) and your comment about being about to sub things about but it no longer being chocolate mousse made me so happy because that’s how I felt while I was making the accidentally chocolate soup. My friendships were unified by chocolate mousse that was served at this tiny restaurant, Basilica. Pakistan Thank you for your incredible recipe!! . Chocolate pudding/mousse is one of my favorites. This looks like it will fill half the bill. I added a little finely grated orange zest in place of brandy or liqueur and put some raspberries and grated chocolate on top. Slovenia 6% Crispy Roll Mix. Texas It’s a small miracle that I haven’t eaten all of it after tasting from the bowl; man oh man is that ever good!!! :P One other commenter was very helpful in suggesting you do all the whipping ahead of time and then just assemble once the chocolate has melted. Transfer to 8 (4 ounce) ramekins or one large serving bowl, or go restaurant-style, serving it in stemmed glasses with white or dark chocolate shavings on top. Oh, and I also used this coffee infused semi-sweet chocolate I get in the grocery store here and it tasted amazing. And I didn’t mean, modernized chocolate mousse, the kind that’s been “rethought” and “renovated” into something delicious, but surely not mousse. I do cheat a bit and let my Kitchen Aid beat the cream as I beat the yolks, but it just makes it that much easier and quicker for this beautiful creation to come together. The mousse I made during my last pregnancy didn’t include alcohol, so I was OK there, and we just won’t talk about those egg OK? It is amazing, fantastic, and wonderful, and my family begs me to make it! Mayotte Fantastic. Hungary I think I overbeat the eggs (I didn’t read until too late that I was supposed to stop at soft peaks) and it still turned out perfect! After adding the chocolate mixture to the well beaten yolks, I wasn’t sure how long to mix it- but after about 20 seconds or so, I saw the mixture get thick and paler in color. The recipe made too much frosting so I froze the remainer. That looks fantastic though. I like your blog very much. I made this recipe and it was so quick and easy to make! Someone may have made this comment already, but this mousse recipe reminds of my great-aunt’s eggnog recipe — and there, our family-held belief has always been that if you add booze to raw eggs, you’re effectively “cooking” the eggs. But the cream curdled twice for me and on the third try, it peaked, but weakly (has to stop before it curdled again). Thank you!! Gawd, I love you for not making me put sugar in this. V. There is nothing wrong with a little mousse. If you’re in a high risk category (children under 10, folks over 50, pregnant or have a suppressed immune system) use pasteurized shell eggs, like Davidson’s Safest Choice. my parents still tease me for having enormously fat cheeks when I was young, good to know I’m not the only one! Just think, we did survive all those raw eggs (the banana split thing alone should have done in my family) and fashions. question for those that have made this: after the mousse is chilled, is it stable enough to be layered in a cake without having to add in gelatin? Let me be the first to drool over the baby before drooling over the chocolate. This looks finger-licking good (literally). Love your blog! Thanks! chocolate mousse is hands down best thing about the eighties. But then I was in elementary school in the 80s (don’t tell my husband, oh he of the class of 88). Farm Life and Yogurt Cake. preggers. Another of your recipes that I will share with my food’s class. I don’t ask anyone about it (aren’t you glad) but I substitute like crazy and it all still turns out fine. Guam We are non alcoholics so i would love to try this with a substitute. Réunion Portugal I can’t wait to make this! i never knew mousse was made was booze…makes it much more appealing! Missouri ), and don’t miss it a bit, but your mousse actually made me a bit nostalgic. Rhode Island All worldwide rights reserved. The Eighties are back. Oregon It looks just like the kind of mousse my girlfriend loves, and her birthday is coming up. At least this version! Indiana I’ll be sure you let you know you won first prize. But I made this for my mom today and she claims it’s exactly like her mom used to make when she would come home from college :) Thanks for helping spawn a (very rare) mother-daughter bonding moment!! Pistachio Financier, Davidson Plum and Raspberry Sorbet and Meringue. Then fill with sweet fillings: – Michaela. Andorra I actually saw legwarmers at Bed, Bath & Beyond the other day… almost had to run screaming from the store! P.S. Your’s sounds wonderful and I’m going to make it for my niece who’s returning next week from working on a primate preserve in South Africa. For my grandmother’s 86th birthday, I decided I wanted to make pecan baskets with chocolate mousse topped with whipped cream and fresh raspberries. . Most other traditional recipes, call for sugar. :). Alaska This was my first time making chocolate mousse, so I followed the instructions carefully and it came out perfectly. Then, i frosted with ganache, let it set a bit and put a layer of toasted, ground up- chocolate cake trimmings all over the ganache. don’t go with my WeightWatchers program except in little tiny amounts…so have been making do with 100 calorie premade lowfat chocolate pudding. Get VIP offers and great foodie inspiration! You will, after all, be crafting this for you and not me. View recipe. I’m going to have to try the real deal though. They actually brought it round to me twice — amazing. And thank you! Thailand I needed to make sure I didn’t slip a disk in the brain. I get annoyed at the pearl-clutching anti-raw egg people. I eat two poached eggs for breakfast almost every morning and fear the day that I cannot. this may be the perfect thing to eat as they daylight dwindles (the 5:30 darkness never ceases to bum me out), and I need something to make it all better. So great! Anyone wanting a pared down no-recipe version, try this: 1 egg + 1 oz choc per person. When it is unmolded and sliced across the width, the three distinct chocolate layers show. I’ve been making this chocolate cake recipe for over 10 years. Mousse, previously: Double Layer Chocolate Torte, One year ago: Pink Lady Cake and a Cabbage and Mushroom Galette =). Darn you, Deb, my hips are finally back to pre-baby size! This is so similar to the recipe my mom used to use – which we’ve lost and keep trying to recreate by searching on line and in books every time we want to make it. Exactly what I wanted. I accidentally just commented on your pudding recipe instead of this one, but I had to still comment on this! Honestly, the rant about making substitutions was hysterical! Svalbard and Jan Mayen Both chocolate and L’Oreal. the teenagers where I live also have the sulky, hair-in-the-face look in addition to their peg-legged pants and day-glo shoes. I want a dozen! I have never made chocolate mousse (I’m more of a baker), but I know how much French people LOVE chocolate mousse, so I decided to make it. Experiment! Thank you so much!! This looks tempting. :). I made this exactly as written for a big Christmas dinner in Toulouse, France. Actually, I’m not a huge fan of chocolate (I know! I love chocolate mousse and always use raw eggs. Great recipe! .my mom made chocolate mousse and a Chef Charles Pie (kind of a mousse type chocolate pie) when I was young (about 35 years ago) and they all had RAW EGGS and I and my brother both survived and thrived. April 2, 2020 We are in this together! Illinois Sweet dreams are made of these… who am I to disagree… If not for chocolate mousse, when else can one share an orgasmic experience with a friend in a completely indiscriminate way? Xoxo. May I say how much I admire not only your food writing, but your grace in the face of the “OH MY GOD YOU’RE PREGNANT HOW CAN YOU EAT X FOOD?” crowd? Since I’ve got no hand mixer, turns out pulse on food processor works quite well for the egg white, cream, and yolk as long as you rinse and towel dry in between. If making that awesome mousse means the ’80s are back, then bring on the Aqua-net. Should the chocolate be cooled to actually room temperature, not “warm?”. That looks incredible! I will definitely make this again! I substituted about 1 1/2 t. of espresso powder and 1 1/2 t. vanilla for the booze and made extra whipped cream with 3-4 t. of brown sugar, a dash of vanilla, and a sprinkling of bittersweet mini chips for topping. Oklahoma Oh how decadent! Lordy. After searching for chocolate mousse recipes for quite some time, I finally came to your site and picked this one. and she’s got the tights to prove it! Then stop worrying about the raw eggs. Thank you !!!! She shuddered, then crossed her legs of striped colored tights and said “We’re not as bad as THAT this time around.” Oh, my darling lil’ sis, just the fact that there IS a “this time around” is terrifying! North Dakota Hm. Connecticut Pour into glasses or bowls and refrigerate for at least 6 hours or overnight before serving. This sounds delicious and creamy :). Yummy! A nice twist for this is to divide the mousse in half, bake one half for ~20 minutes It’s just for nuance. This is delicious! Isle of Man Hubby just asked for creme brulee and chocolate mousse for his birthday weekend. I am basically too scared to make it now for fear of unleashing the monster within and eating the whole lot. Not as awesome as that recipe up there, though. I have fooled many an omnivore with tofu creamy desserts. Anyone have much success freezing this? I like mousse. I recently picked up this dessert from some overseas friends from Lithuania that satisfies the chocolate cravings and is super easy to make: https://ethnicspoon.com/authentic-lithuanian-cookies/. Thanks so much for the mousse, but especially for the disclaimer! Sugar Free Chocolate Bars. I’ll give it a try soon. Love the Mousse and all things chocolate. I need to make this very, very soon. This looks awesome. probably the one saving grace I can handle from that decade. But chocolate mousse was (is?) And the whipped cream and butter and I think you should too, at least once, probably twice. Great recipe and post! I made this and it was delicious, but I put it in the refrigerator for a couple hours and it came out too hard. :) I could find many of my favorite recipes :) Mousse is one of them. ), but this recipe will be good to have in my back pocket to pull out and amaze my friends at my next dinner party. I always regarded it as more authentic……. Oh, and I saw the photo of your cute baby boy. thanks! Without booze, though – she doesn’t like the taste, and the chocolate was so good it was enough to make the mousse taste like heaven. :) We’re having friends over tonight for carnitas (you can take the credit for that idea too! Needless to say, I decided to spare us that drama. I did chill the mixing bowl. But yeah, it is seriously good. I assumed (very wrongly) that these were the ones you meant. Thinking some cinnamon-agave whipped cream will be perfect on top. I have created a bookmark full of recipes from your site that I have come across that I will surely whip up once I am back in the states in December. I was surprised that this recipe had no sugar at all – not even a few tablespoons considering the 60% bittersweet. I made this today for Bastille Day, along with a cheese souffle. Beat remaining cream to soft peaks and fold through chocolate mixture. How can you mention those chubby cheeks and not include a picture of them? Oh my gosh, that looks amazing! I agree with you re. Thanks for sharing the recipe. My son and i made this mousse yesterday and it hasn't set. Poland Let stand at room temperature at least 30 minutes before serving. I finally made this…I’ve always thought mousse was a bit intimidating but it turns out it’s incredibly easy. The coffee version is really good too though. P.S. No one noticed. Turkey I think I'll use a better brand chocolate and marshmallows next time... Can i use those little coloured marshmallows ?? I just made pumpkin mousse! Bulgaria Russia Non-Tempering Chocolate and Decorations; Pastry Fats and Margarines; ... Chocolate. I just received an invitation to a chocolate mousse tasting party. I saw these pictures on Flickr and was waiting for this! It’s funny that you relate chocolate mousse to the eighties (I was only born a few months away from the nineties–eek!) It was eaten anyway, and the flavor was great – I just didn’t love the texture and the look. Yesterday we took the kids to a real-live pumpkin patch out in the country, complete with hay bales, horse rides, piglet races, and a corn field maze. Looks delish! And – seriously – there was a woman walking around this dusty farm in a short, purple sweater dress. United Kingdom But, we have the memories, the recipe :), and the pictures. I did this and it all worked perfectly. I didn’t mean quickie chocolate mousse, which is usually little more than melted chocolate folded with whipped cream, if even that natural. before you put the egg yolks in – otherwise you’ll cook them. I,m spanish girl. And…it would be the perfect Passover dessert! I used "Whittakers" 72% Cocoa Dark Ghana. I’m so excited you posted this. Dominican Republic Salmonella is on the INSIDE of eggs, not just the outside. (At 350, with a bain marie.). Shocking. These cupcakes are so delish and easy to make. I got to this step and everything liquified. Wow. Every time I make this and read the headnotes on the recipe, I want to kiss you. I am stoked to serve it tonight, and yes, we had no option of restraint last night in “tasting” it! Bakery. Oh, and I forgot the salt. and light! This is delicious! In the other medium bowl, beat the egg whites and salt with cleaned beaters until they just hold soft peaks. Can’t wait to try this recipe, love so many of your recipes! For a more natural blue, add 1-2 tsp of natural cocoa powder ( not dutched. people need to get over it and realize whole foods trump any substitution they could dream up. The whipping cream was cold, but not extremely cold. I made this for a dinner party on Saturday night to tremendous applause! Netherlands It did not mix smooth and silky as well, I seem to see some texture in my mousse. South Dakota Anyway, this recipe looks good and I will definitely try it. Now this is the kind of 80s revival I’ve been waiting for! so decadent, i want to eat my computer screen. I love this post! I’ll go drown my worries in chocolate. There’s no need to do the eggs and cream at the last minute, while the chocolate has to be maintained once it’s melted. But on to the really important stuff- So- when do we get to see the J man’s pic in the ABOUT section- he is, after all, going to be a major contributor to LOTS of your future recipes and other endeavors. I, too, have been craving Chocolate Mousse for ages, but I’ve had a hard time finding an authentic recipe. Is there a non-alcoholic substitution for the Cognac for non-drinkers out there? This is not helping my mid-afternoon sweets craving one bit. It’s also great with a layer whipped cream on top. Spoon in béchamel sauce flavoured with white wine, and top with flaked hot smoked salmon. Did Australia miss the episode of House (or, more likely, Oprah) where raw eggs were declared The Root Of All Evil? It was really good, too. Oh yes, bring it on. My roots, you know? Next time I will reduce the frosting ingredients by a third. Some that I have tried have been too thick, too sweet, not sweet enough, too grainy, or too plain. The texture was amazing and the taste was wonderful. I am so making this. It was so delicious and amazingly decedent. Heat chocolate, half the cream and the marshmallows in a dry, heatproof bowl over a pot of simmering water, stirring until melted and smooth (about 10 minutes). Decadent is right – this looks fantastic! Its right after you mix the yolk and the chocoalte together. I knew the 80’s were threatening, but I’m sad to hear that they’ve made full-on landfall. i refuse to cave to the 80s inspired fashion trends people my age are wearing right now, but if all the 80s food is like this then i think that’s ok. Enjoy the ear-hats now, my Jacob is now 1 and seems to old for them already! India Comprised of mostly cold parts — we like it with a light lime slaw, pico de gallo, slices of avocado, black beans and Tapatio, of course, but shredded cheese, sour cream and pickled onions are equally popular toppings — and requiring only stovetop cooking for all of ten minutes in a single skillet, this seems the perfect … Thank you so much for posting this!!! District of Columbia I completely forgot to add the butter (which I didn’t realize until someone said the word butter the next day). Next, cream the sugar, oil, eggs, vanilla, and buttermilk. Hi there.. im totallly in love with your site. However, for Stephanie and Ciro Biondi, who make wine on the volcano's slopes, uncertainty is a part of daily life, and learning to live with the whims of Mount Etna goes with the territory. There is seriously nothing better than a good chocolate mousse. I’m so glad I passed over the so-so desserts at the dessert table this afternoon and waited to come home and make this. I would recommend serving immediately after you make it. I’ve been feeling guilty over a love of white chocolate lately- I like the high quality, real coco butter goodness, but I know that I am supposed to be sort of ashamed about this 80’s style food! Wisconsin Thanks for giving me new ideas. It just seems like the right thing to do. . Haven’t made it in years, but thanks for the reminder! My daughter was born on July 12, and perfect strangers come up to us to comment on her chubby cheeks. Actually, I’ve never liked mousse before tonight, but when I read the ingredients, I thought – maybe I’ve never really been served actual mousse – despite having lived through the 80s. Just made – using parev ‘cream’ and dairy free kosher marge looks divine, on the menu for New Years Eve! And the cheeks… Just too squishy cute for words. Ah, thank you cows and chickens…I could never be a vegan. please choose I am thinking about making a dairy free mousse with avocados! My recipe skips the whipped cream (more French bistro, less Quilted Giraffe) and I’ve forgotten how easy it is! And it might be some kind of phenomenal when you’re done, something that exceeds your wildest expectations. I’m pretty sure I can taste this just from the photos! in restaurants). It certainly looks it! Needless to say, yours came out much cuter. Egads! Thank you. However I love the throwback to the 80s and enjoyed every bit of this post. Thanks a heap–I’m 36 weeks pregnant! Sometimes I make it firmer with a little extra sunspire chocolate chips and make a graham cracker crust for a classic vegan take on chocolate cream pie. This was absolutely my family’s “nice” dessert for the Jewish holidays in the ’80’s. Thank you Deb! Yumbo !! Okay, so aside from this looking phenomenally good (beautiful, sumptuous, decadent photography, by the way), I have a question from a non-American part of the world. When will people learn? I’m not sure why I didn’t come here first as your recipes never fail me, and this one was no different. :). While I don’t remember the 80’s having been born during the very end of them, I do think this chocolate mousse will be added to the menu for my 80’s movie marathon. Frost with the vegan cream cheese frosting recipe from my Easy Cinnamon Rolls post, and beat a half cup of peanut butter into the frosting.. Colorado Denmark I have a leftover cup of heavy whipping cream. For Sweet Vol-au-vents. :). It turned out perfectly! This is exactly what I wanted. Thanks so much for sharing, I didn’t even know what real chocolate mousse was, but I can tell you I’ll be trying it and soon! Little mini baking ones or normal, bigger ones with the icing sugar coating? :) ~K. Dude, I’m totally rocking the old-school-blazer as of late. The reason I had to post, though, is your mention of your son’s cheeks! Canada My 80’s eating was not nearly as good, but perhaps it’s not too late to repopulate my culinary memories. Oh, my, that looks amazing. Sweden This Strawberry Cake is inspired by farm-fresh, hand-picked strawberries. American Samoa Hi Maireadbaker - just regular, big marshmallows are what we used in the testing. However, it does make me wonder if I could make it with bourbon. This looks decadent! I have a bottle of Bailey's that needs using, do you think it would work substituting the cream for baileys? Vermont It was called Chocolate Coronet. Ramekins — For those of you who have asked, they’re from Crate and Barrel. By the way, I was born in the early eighties so this is also my second time reliving the fashion.

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