• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Zannyrunner

Wine in chocolate mousse

6 posts in this topic

Hi!

I have been recently tasked with incorporating a red, fruity wine into a chocolate mousse for an event at the restaurant/winery where I work. I'm fresh out of pastry school so I'm still relying on my school recipes and knowledge from class vs years of work experience. I made a chocolate mousse today and had to add about 8oz of wine before I could really detect the flavor. The result unfortunately is a soft almost soupy mousse...which I would expect after adding so much of an additional liquid. My question is, how can I incorporate the wine, so I have the flavor, but still keep my chocolate mousse firm. My mousse is made by starting with a bombe (whipped yolks and cooked sugar), to that I add melted chocolate (14oz). At this point I also added the wine and then folded in whipped cream. If I add more yolks, will that help to stiffen my mousse? Would it make sense to cook down the wine and use as a reduction? Any advice is appreciated, thanks!

Share this post


Link to post
Share on other sites

The chocolate mousse I make starts with a pate a bombe (made with honey instead of syrup), and I melt the chocolate with either water, coffee, juice, etc.  I think it's 2 oz for 7 oz of chocolate.  You could try reducing the wine to concentrate it, see if that gives you a stronger flavor.  You could also use a little gelatin to help set it if it's not firm enough.

Share this post


Link to post
Share on other sites

What if you made a wine gelee from a really fruity wine like a brachetto, then cut it into discs and layered it into the serving cups? (the bubbles will make it interesting looking)  Maybe do dark mousse in the bottom of the cup, then the gelee, then a more milk chocolate or white chocolate mousse on top.

 

Or, make the gelee fairly firm and mold it in fleximolds to make small cups or bowls and pipe mousse into them...

 

Let your boss know that, while tasting wine with chocolate is a common event, mixing the two isn't so common. You have to be careful, both wine and chocolate contain a LOT of flavor components and you're risking getting a muddy mess, flavor-wise.

Share this post


Link to post
Share on other sites

Are you freezing the mousse in a special mold?  if so, the alcohol will not solidify.  I would reduce the wine first and add it to the chocolate, then add the remaining components. You could always make the whipped cream a little stiffer, somewhere between soft and medium peaks.     

Share this post


Link to post
Share on other sites

You could make a ganache with the wine, then fold in whipped cream.  Failing that, use the wine to make an anglaise, incorporate your chocolate into that then add the cream.  You'll always have a problem incorporating a lot of liquid into a pâte à bombe.

 

As Matthew suggested, reducing the wine might be a good idea too, and if that doesn't work, use a milk chocolate with a fairly mild flavour.

1 person likes this

Share this post


Link to post
Share on other sites

This is an interesting idea. My first thought was like jmachaughtan's, to make a water-ganache with the wine (possibly reduced). Lisa's idea of making the wine gelee hinted at some other possibilities. You might turn the wine into a fluid gel, emulsify with the chocolate, and then foam it with a siphon. 

 

The exact gelling agent and method would need some investigation; you're working with acids and alcohol, both of which can be foam destabilizers. But I bet you can come up with somehting cool.

 

Lisa's right that there's a risk of flavor problems. It's a specific wine you're being asked to use? A port would seem like a natural mix for this. My hunch is to use as sweet a wine and as bitter a chocolate as possible.


Edited by paulraphael (log)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Kasia
      Afternoon tea with finger biscuits.
       
      With my children in mind I prepared an extremely simple dessert using natural yoghurt and biscuits as basic ingredients. It was supposed to be for children. By default, though, I prepared a bit more and we were all able to relish it.

      Ingredients (for 4 people)
      400g of natural yoghurt
      200g of finger biscuit
      200g of raspberries
      2 teaspoons of caster sugar

      Put aside a few nice raspberries and four finger biscuits. Crush the rest of the raspberries with a fork and mix them with the caster sugar. Crush the finger biscuits and blend them with the natural yoghurt. Put the raspberry mousse and then the biscuit mixture into a cup. Decorate the top of the dessert with the raspberries and peppermint leaves.
       
       

    • By Kasia
      Small stracciatella cheesecake with fruit.
       
      Today I would like to share with you the recipe for a dessert which I prepared for the beginning of the holiday. The last school tests are behind us, the school reports received, the suitcases almost packed, so now it is time for a reward. My little stracciatella cheesecake isn't that healthy, but sometimes we can overlook one small culinary peccadillo. After all, it is supposed to be a reward. For sure it was light as air, fluffy and melted in the mouth. And the pieces of the dark chocolate were so nice and crunchy. Try it yourself and like me you will fall in love with this dessert.

      Ingredients (17cm cake tin)
      100g of oatcakes
      50g of butter
      250g of mascarpone cheese
      200g of 30% sweet cream
      100g of white chocolate
      100g of dark chocolate
      fruit for decoration

      Put the cookies in a plastic bag and crush them with a rolling pin, and then put them into a small bowl and mix them with the melted butter. Cover a cake tin with the dough. Leave it in the fridge for an hour. Melt the white chocolate in a bain-marie and leave to cool down. Break the dark chocolate into small pieces. Whisk the cream and then add the mascarpone cheese. Add the white and dark chocolate and stir it gingerly and thoroughly. Put the mixture on the bottom with the oatcakes and leave in the fridge overnight. Decorate with your favourite fruit.

      Enjoy your meal!
       
       

    • By Choky
      After searching this one and other forums I found a number of reasons / solutions for release marks:
       
      1 - mold should be cold and go right away to fridge
      2 - mold should be cold and only go to fridge after beginning of crystallization
      3 - mold should be heated
      4 - because of over crystallization
      6 - not professional molds (too much flex)
      5 - use cooling tunnel instead of fridge so that mold is cooled gradually
       
      I'm having trouble with release marks, as seen in the photo:

       
      I've tried numbers 1, 2 and 3 above without success, number 4 I'm not sure how to control, number 5 is not the cause as I'm using professional molds and number 6 is not an investment that I can do right now.
       
      Any help would be appreciated!
    • By Kasia
      Cheesecake muffins
       
      Ingredients (6 muffins)
      1 lemon jelly
      10 big strawberries
      200g of vanilla fromage frais
      grated skin from half a lemon

      Dissolve the jelly in 250ml of hot water. Leave to cool down (not to set). Wash the strawberries, remove the shanks and blend them. Mix half of the jelly with the strawberries. Put it into the silicon pastry cases. Leave it to set in the fridge. Mix the rest of the jelly with the vanilla fromage frais. Put it on the strawberry jelly. Leave it to set in the fridge. Immerse the silicon pastry case in hot water for a while to get the dessert out of the dish.

      Enjoy your meal!

    • By MelissaH
      I was catching up on my blog reading, and hit a post about icebox cakes. I've only ever made one icebox cake in my life, and it was delicious, using the classic chocolate wafers and whipped cream but flavored with Red Bird peppermint puffs. (I got the recipe from an article about the company that makes the candy.) Anyway, while the blog post itself was interesting, the first comment (at least as I currently see it) caught my attention, because it described a Mexican icebox cake that looked very different to me because it didn't use whipped cream. The commenter called this icebox cake a carlota de limón, and described it as being made from maria cookies, lime juice, and sweetened condensed milk. I adore limes!
       
      So...I can find recipes on line, but has anyone made this cake before? Do you have a tried-and-true recipe that you'd be willing to share? Please?
       
      Thanks!
  • Recently Browsing   0 members

    No registered users viewing this page.