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Chocolate Mousse: Recipes, Questions

Chocolate Dessert

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#61 Tri2Cook

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Posted 05 August 2007 - 10:35 PM

And of course there's also the interesting (and once I got around to trying it, very tasty) olive oil version.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#62 lilthorner

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Posted 03 April 2008 - 06:26 PM

good evening all. I just spent the better part of an hour searching the forums (nothing new, I do that daily LOL) I am wanting to make a mocha mousse for a cake. I was considering using PH's mousse but infusing espresso into the milk. Should I add some gelatin to tighten it up?

I also read Wendy's post (with recipe) for mousses using gelatin and got some good information from that.

#63 AmritaBala

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Posted 03 April 2008 - 06:51 PM

If you're just adding espresso powder, I don't think there's a need to add more gelatin since it is not a liquid.

With that said, I'm not too sure what PH's recipe is like. I have to add way more gelatin to most recipes since the climate here is so warm and humid...

#64 sugarseattle

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Posted 04 April 2008 - 02:33 PM

you shouldn't have to use gelatin with classic chocolate mousse (chocolate, eggs, cream, vanilla)...chocolate is the setting agent. However, if youre recipe is using milk, you're right to dissolve the espresso with the milk...just use like 1T per quart of mousse to start.

you know what's funny, is that living in seattle, if I use the word "espresso" or coffee in any of my desserts, they don't sell...I totally have to use the word mocha. Must be coffee overload ;)

Edited by sugarseattle, 04 April 2008 - 02:34 PM.

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#65 lilthorner

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Posted 04 April 2008 - 05:28 PM

thank you for the responses! I didn't even want to do chocolate mousse, just coffee but I couldn't wrap my brain around it without chocolate.

#66 bluechefk

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Posted 04 April 2008 - 06:17 PM

ph's choc. mousse is my 'go to' recipe - no need for gelatin at all, as it sets up quite firmly. hope it works as well for you as it always has for me :smile:

#67 Tri2Cook

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Posted 04 April 2008 - 07:23 PM

I couldn't wrap my brain around it without chocolate.

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Tell your brain to go watch a movie or something and follow your instincts... coffee mousse, sans chocolate, is tasty. Infuse your cream with some good coffee beans and go to it. :biggrin:
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#68 lilthorner

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Posted 04 April 2008 - 07:38 PM

I couldn't wrap my brain around it without chocolate.

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Tell your brain to go watch a movie or something and follow your instincts... coffee mousse, sans chocolate, is tasty. Infuse your cream with some good coffee beans and go to it. :biggrin:

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thanks, I wish I could tell my brain to go somewhere, unfortunately at school all I have made is chocolate mousse so I wouldn't even know where to begin to make one without chocolate except that I know the ingredients for mousse :blink:

#69 mrose

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Posted 05 April 2008 - 06:41 AM

ph's choc. mousse is my 'go to' recipe - no need for gelatin at all, as it sets up quite firmly. hope it works as well for you as it always has for me  :smile:

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Which thread is this recipe in?
Mark
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#70 QbanCrackr

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Posted 29 December 2009 - 12:35 PM

My sister found a recipe online that she wanted me to make for her:

My questions are just a couple -- how much water should i dissolve the gelatin with, and wouldn't the chocolate seize up if i put that mixture straight into the chocolate?

1 pound white chocolate
5 each of egg yolks
1/8 cup Bailey's (liquor)
1/4 cup gelatin
1 cup heavy cream

Method of Preparation
1. Cream egg yolks.

2. Whip heavy cream (not too stiff).

3. Melt chocolate in double boiler.

4. Dissolve gelatin in boiling hot water, add to chocolate.

5. Add Bailey's to chocolate, blend well; add yolks and fold in.

6. Fold whipped cream into chocolate.

7. Spray molds inside with baking oil, sprinkle with sugar, put
all on one tray, and store in freezer until mousse is ready.
Danny

#71 cmling

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Posted 29 December 2009 - 01:11 PM

This is not very helpful, I admit, but I would hesitate to make a mousse au chocolat with gelatine.
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#72 rooftop1000

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Posted 29 December 2009 - 01:21 PM

Well, White Chocolate has no cocoa solids so it probabley can't seize up, and I have seen mousse recipes with gelatine but I am not sure if you need it, and whats up with Freezing it?

I made Chocolate mousse last week and the instructions were to whip room temperature eggs till very thick and fluffy...add coffee to the melted chocolate, then add the eggs, then add the whipped cream and Refrigerate....


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#73 jsmeeker

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Posted 29 December 2009 - 01:22 PM

This is not very helpful, I admit, but I would hesitate to make a mousse au chocolat with gelatine.





I've actually done it before.

Recipe came from Alton Brown. Basically, the process was to melt a bag of chocolate chips. While that was happening, some podered gelatin was bloomed in some cream. then that was heated until it was all "melted" and disolved. The cream went into the chocolate, along with some liqour if you wanted and some espresso. Then whipped cream was folded in. It worked. No eggs, though. I see that QbanCrackr's uses eggs in addition to gelatin. Also, it *seems* like a lot of gelatin to me.

I'm no chocolate pro, but what I do know (more from Alton Brown, again!) is that chocolate seizes when you have a small amount of liquid. But if you have more, it won't.

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#74 QbanCrackr

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Posted 29 December 2009 - 01:56 PM

well there was another recipe just like that, which substituted the white for dark chocolate, and the baileys for jack daniels...everything else remained the same.

the freezing i'm just guessing is to be able to pop it out of the mold without leaving finger marks in it.

and yeah the gelatin seemed like alot to me--my milk chocolate mousse is just chocolate, cream, and eggs and it comes together real nice no need for gelatin at all in that one

how much water should i dissolve the gelatin in? or should i even just scrap the gelatin all together?
Danny

#75 Tri2Cook

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Posted 29 December 2009 - 03:18 PM

Whether you choose to use gelatin or not is your call. It makes a great stabilizer for mousse and melts at mouth temp along with the chocolate. Regardless, 1/4 cup of gelatin powder is WAY too much for that recipe. I'm thinking more like a teaspoon at most for that amount of mousse... probably less. I don't generally work with the powder but I think an envelope is about 2 1/2 teaspoons and will set 2 cups of liquid to a "jello" texture. You don't want a "jello" mousse. Somebody either made up that recipe without testing it or likes their mousse on the gummy side.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#76 EllenC

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Posted 29 December 2009 - 04:50 PM

I agree that's a hugh amount of gelatin. I would bloom a tsp of gelatin in a Tbsp of water. Then heat it just until the gelatin dissolves. As you whip your cream, add the gelatin just before the cream is as whipped as you want. The rest of the recipe is fine. Adding the gelatin to the cream will keep it from siezing the chocolate and still allow it to help with the structure of the mousse. I would pipe it into the serving cups and store it in the refrigerator. People ooh and aah over chocolate bowls in this application.

Just my thoughts.

Ellen

#77 Edward J

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Posted 29 December 2009 - 05:54 PM

Uhhh...folks, White couvertue is comprised of: Cocoa butter, sugar, and milk powder. The cocoa butter does a fine job of providing firmness, as a slab of white couverture is rock-solid at room temp.

I have made numerous recipies with gelatine, but my method is to add the warmed dissolved gelatin into the whipped yolks/whipped eggs, then fold the couverture under this, then the whipped cream, then any booze.
Other recipies call for couverture and butter, which are melted together. With the addition of extra fat (butter) the chocoalte won't sieze up when you add any liquids.

Hope this helps

#78 KarenDW

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Posted 29 December 2009 - 06:01 PM

Interesting method listed.
I would use about 1 tbsp of gelatin, max. Bloom in 1/2 cup of cold water, heat until the gelatin dissolves, then set aside to cool before mixing with the cream. Or, more simple... pick up an envelope of Dr. Oeteker's Whip-it, which is a crystalized stabilizer and needs no dissolving. Gelatin seems rather optional to this recipe, though.

Beat egg yolks until lemony. Beat in bailey's. Temper into the melted chocolate. [possibly, return to double boiler and heat to 140ºF? to please the USDA food safety police]
Whip cream until soft peaks form. The gelatin will serve to stabilize the cream.
Fold (cooled) chocolate mixture into cream. Distribute to moulds. Chill or freeze.
Karen Dar Woon

#79 LindaK

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Posted 29 December 2009 - 06:21 PM

Can someone clarify when one would use gelatin and when one would not? I've been making chocolate (not white chocolate) mousse for years, in quantities small and large, and have never used gelatin. I've relied on eggs, separated, with the whipped whites providing the volume, and have never had a problem with stabilization, even with leftovers sitting in the fridge days later. I'd hesitate to deviate from a successful formula without good reason. Does the white chocolate make a difference?


 


#80 Tri2Cook

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Posted 29 December 2009 - 06:51 PM

I would use about 1 tbsp of gelatin, max.


That would put the gelatin at about 1% by weight of the total recipe. I generally shoot for the .5% or so range for chocolate based mousses that will be unmolded or used in cakes. 1% is a safe number to go with though, it's what I use as a starting point for non-chocolate based mousses (and then work down). It may not put you at the minimum needed to do the job but it shouldn't cross the line into spongy. And of course that's just my way, definitely not the way.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#81 Edward J

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Posted 29 December 2009 - 06:51 PM

There are quite a few recipies that don't need gelatine. As the cocoa butter solidifies, it provides all the firmess you need. Indeed, many "new-fangled" frut mousses and the like use pure cocoa butter for firmness and no gelatine at all.

If the ratio of chocoalte to eggs and cream is very low, or if there is a lot of liquids (booze, fruit juices etc.)you will need an additional stablizer. But I must confess tht I don't know this ratio. What I do know is that one leaf of gelatine will provide enough firmness for 100 grams of base puree (any fruit or veg. puree) and 100 gams of whipped cream. Some people have a good choc. mousse recipie without gelatine and want to have extra firmess, say for a cake or a buffet item that will take alot of abuse, and for this reason will add gelatine to it.

#82 Tri2Cook

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Posted 29 December 2009 - 06:59 PM

Can someone clarify when one would use gelatin and when one would not?


The dividing line for me is what I plan to do with it. If I'm going to remove it from whatever I set it in and have it freestanding or use it as a layer or cover for a cake, I use gelatin. If I'm going to let it set in whatever I plan to serve it in, I don't use gelatin. The stability I'm after isn't about keeping it from seperating, it's about strength. But you want the minimum needed to give you the strength you want because mousse is not spongy or gelled. If you're serving your mousse from the container it sets in, there's no reason to work gelatin into a recipe that already works great for you.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#83 QbanCrackr

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Posted 30 December 2009 - 04:35 PM

If the ratio of chocoalte to eggs and cream is very low, or if there is a lot of liquids (booze, fruit juices etc.)you will need an additional stablizer. But I must confess tht I don't know this ratio. What I do know is that one leaf of gelatine will provide enough firmness for 100 grams of base puree (any fruit or veg. puree) and 100 gams of whipped cream. Some people have a good choc. mousse recipie without gelatine and want to have extra firmess, say for a cake or a buffet item that will take alot of abuse, and for this reason will add gelatine to it.



I've had this problem ongoing with my strawberry mousse--it goes perfectly in a glass or some sort of serving vessel, but to have it molded it collapses under its own weight...I'd even say it'd collapse just by looking at it!

That being said, I did learn something new with your comment about 1 sheet being good enough for the 100g of base + 100g of cream. Does anyone know the conversion of 1 sheet to granulated gelatin? All i've got at home now is a decent size container of knox powder, and I haven't seen gelatin sheets at the restaurant supply that I go to (either that, or I just haven't looked hard enough)

-D
Danny

#84 RichardJones

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Posted 30 December 2009 - 05:18 PM

On the gelatin/water question I think a good rule of thumb is to dissolve 1 gram of gelatin in 5 grams of water. The water should not be hot in the first instance (this can actually slow down dissolution as it can cause the outer surface of the grains to swell quickly and prevent the water permeating through -- or so I have been told). And it is also best to put the water in a small container and sprinkle the gelatin over the surface (they say if you pour water onto a pile of gelatin the grains at the bottom can be trapped dry by the hydrated gelatin). Then to heat the hydrated gelatin for use pop it in a microwave for 15 or so seconds until it just starts steaming.

Hope this helps,

R

PS Not totally convinced by egg yolks in a White chocolate mousse but that's another story...
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#85 Tri2Cook

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Posted 30 December 2009 - 05:26 PM

The average sheet of gold strength gelatin is 2g. Using that with the 200g of mousse (100g base + 100g cream) puts you at that 1% I mentioned above. An average envelope of the powder is 7g and measures about 2 1/2 teaspoons. If you were going to sub by weight at 1:1 (which isn't exactly accurate but will be close enough for this purpose since you're dealing with small amounts either way, I think the actual conversion works out to about 1.9g of the powder) then you would need 2g from that envelope. A teaspoon from that envelope should weigh around 2.8g which is to the high side but probably not enough to be spongy. Cut it back to 3/4 teaspoon and you will be very close. Weigh out 1.9g and you will be spot on. If you want to play a little, try cutting it to about 1/2 that amount or a little more and you'll probably find that the stability is still fine with a chocolate based mousse but that 1% is a safe and widely used number.

Edited by Tri2Cook, 30 December 2009 - 05:27 PM.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#86 Varun Sheth

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Posted 20 November 2010 - 11:50 AM

I have about 1.5kg (3 pounds) of chocolate mousse that I prepared today that has been sitting in the refrigerator for the past 7 hours. The top of the mousse seems to have set and looks like it has a good consistency. However underneath the surface it has not firmed up.

Here is the recipe I used:

170g (6oz) dark chocolate (52% cocoa)
150ml (5fl oz) full-fat milk
1 egg yolk
4 egg whites
20g (3/4oz) powdered sugar

I am quite sure that I followed the recipe correctly. Basically the milk was brought to a boil and added to the melted chocolate. I mixed the egg yolk with the milk and chocolate. Mixed a 3rd of the egg whites (whipped to firm peaks) and then folded in the rest. What I did differently this time around is instead of pouring into small cups I have put the entire mixture in one larger bowl so maybe it will take longer to set or so I am hoping atleast :-). Last time I put in espresso cups and the consistency was quite good (was not liquidy but not perfectly set either). Do you think that overnight it will set up a little more? If not what can I do to correct it because I cannot make it again (no time/ ingredients). Will it firm up if I put in the freezer for an hour?

Hoping to get a reply that will calm me down a little!

Thanks

#87 chefpeon

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Posted 20 November 2010 - 12:02 PM

This is sort of an odd recipe to me. I have never used milk in a mousse.....always heavy cream. My first thought is that it is the milk that is causing your mousse not to set properly. If you put your mousse in the freezer, the top, that has set, will have sort of a frozen fluffy consistency, but I'm afraid the bottom that has not set, will freeze solid. I don't think there's much of a fix for a mousse you've already made. You might try folding in some chocolate whipped cream, but I'm not sure how that would work out, to be honest.

#88 Varun Sheth

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Posted 20 November 2010 - 12:17 PM

Well when I did it in the espresso cups the last time around using the same recipe it almost set in a couple hours. It was close to the right mousse consistency. This time I feel it could probably have something to do with the mass as it is 8 times the quantity in a single bowl so maybe its taking longer to get chilled?? Maybe I am completely wrong and will not have to look for an eggless chocolate mousse recipe because no eggs around and its midnight here :(

Am trying one batch in the freezer and checking every 20 mins to make sure it does not freeze, hoping that improves it.

Thanks for your input. Looking for more suggestions.

#89 chefpeon

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Posted 20 November 2010 - 04:59 PM

I agree, that the mousse would take longer to set in a larger bowl. But still, any mousse should set up in 7 hours, even in a big bowl.
Hopefully someone else can chime in here, because all I can think of is the milk.

Also you did say when you put the mousse in the espresso cups, the consistency was "almost" right. So I figure "almost" in the smaller cup would be
"maybe not" in the bigger bowl. :unsure:

Edited by chefpeon, 20 November 2010 - 05:05 PM.


#90 Varun Sheth

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Posted 20 November 2010 - 09:22 PM

Since the mousse is for an order I have and without any extra mousse I could not mess around with it much. When I tap the bowl it sort of wiggles like jelly and so I felt it is liquidy at the bottom. However when I put the back of a spoon rite at the bottom I was relieved to find that it was not liquidy at all. Should have taken a picture to show you. Next time I will try some agar agar or gelatin or as you suggested cream. Maybe if I reduce the milk by 50gms also it may make a difference.

Thanks for the help





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