Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, cream-less mousse. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Cream-less Mousse is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Cream-less Mousse is something which I have loved my whole life.
The first mouse quickly gave up and drowned. He struggled so hard that eventually he churned that cream into butter and crawled out. From "Catch Me If You Can" Two little mice fell in a bucket of cream.
To get started with this recipe, we have to prepare a few ingredients. You can cook cream-less mousse using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Cream-less Mousse:
- Take 4 Eggs separated
- Get 1 cup Strong coffee (instant coffee or dandelion tea)
- Make ready 3/4 cup Granulated sugar
- Prepare 1 cup Semi-sweet baking chocolate
- Take 1 cup "Flavoring" which ranges from liquor, rum, or orange juice
- Make ready 1 cup Softened unsalted butter
- Prepare 1 pinch of salt
- Take 1/4 tsp Cream of tartar
I usually whip my cream to soft peaks. Mousse means foam in French, which implies the airy texture this dessert should have. Using just egg whites without cream will make the mousse more delicate and light, while adding egg yolks. I used it as a filling between layers of the cake then frosted the outside of the cake and piped little.
Instructions to make Cream-less Mousse:
- This recipe doesn't use cream at all! Separate eggs- yolks in a heat resistant bowl and whites Ina chilled bowl.
- Beat yolks until pale. About 3 minutes.
- Meanwhile, dissolve the sugar in the strong coffee over low heat on the stove until clear and no more granules are present.
- Dribble the hot coffee syrup into the yolks while constantly stirring with a whisk to avoid scrambling the eggs.
- using the same pan as the syrup was made in, combine the chocolate and the flavoring. With steaming water, create a double boiler off the stove top. You would do this by heating up water in a separate sauce pan then placing the chocolate and flavoring bowl into it to bathe and indirectly heat the mixture. Cover with a lid and set aside.
- Going back to the yolk mixture, beat it over a steaming double boiler for about Seven or eight minutes until warm to the touch, pale and fluffy. Avoid scrambling the eggs. Take it off the steam and beat it with an electric mixer until it's fluffy cool, and makes a thick ribbon when the mixer is lifted from the mixture.
- Go back to the chocolate. It should be hot and soft. Whisk the lumps out of the chocolate and fully combine with the flavoring. Add the softened butter and stir until it melts. Fold this into the yolk custard.
- Beat the whites on low speed for the electric mixture until foamy.
- Add the salt and tartar.
- Increase speed and beat whites until stable, stiff peaks form. It's beaten enough if you can safely and successfully perform the Blizzard test- hold the bowl upside down. If it defies gravity and doesn't soil your counter you can move on.
- Dump the whites in top of the yolk mixture. Using a rubber spatula, cut down the center and fold the bottom on top. Turn the bowl and repeat. This minimizes deflating the whites and ensures the fluffiness mousse consistency.
I made a wish but perhaps I hesitated a little to long, for he left and now my heart on has a hole in it. Crème mousseline, mousseline cream - now I'm eating this and I'm loving it! What cream do you use for your Pastry cream or whipped cream? Now here goes an alternative for your cute little puffs. Little by little, I added different flavorings to them.
So that is going to wrap this up for this exceptional food cream-less mousse recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
