Jump to content
  • 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

Recommended Posts

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.

  • Like 1

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
      COURGETTE MUFFINS WITH LEMON
       
      Since I found the recipe for courgette muffins with lemon on the Polish blog gotujzcukiereczkiem I decided to prepare them. My children looked at the ingredients with surprise. Courgette and cakes don't go together well. The argument that they add caster sugar to the courgette pancakes didn't convince them. The muffins reminded my husband of the lemon cake his grandma used to prepare many years ago. I just liked them. They were short lived, because they disappeared in no time, slightly lemony, moist and not too sweet. They were perfect.

      If I didn't know they had courgette in them, I would never believe it. Try it, because it is worth it.

      Ingredients (for 12 muffins)
      muffins
      200g of flour
      a pinch of salt
      half a teaspoon of baking soda
      half a teaspoon of baking powder
      150g of sugar
      peel from one lemon
      a tablespoon of lemon juice
      2 eggs
      150ml of oil
      a teaspoon of vanilla essence
      a teaspoon of lemon essence
      210g of grated courgette
      icing:
      3 tablespoons of milk
      10 tablespoons of caster sugar
      1 teaspoon of lemon essence

      Heat the oven up to 170C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
      Mix together the dry ingredients of the muffins: flour, salt, baking soda and baking powder. Mix together the sugar and lemon peel in a separate bowl. Add the eggs, oil, lemon juice and both essences. Mix them in. Add the dry ingredients and mix them in. Grate the unpeeled courgette, don't squeeze and don't pour away the liquid. Add the courgette to the dough and mix it in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Now prepare the icing. Mix the milk with the caster sugar and lemon essence. Decorate the muffins with the lemon icing.

      Enjoy your meal!


    • By pastrygirl
      Has anyone successfully replaced the power cord on a mol d' art melter?  Is it easy or do I have to send it somewhere, and if so, where?  Thought I'd check here for DIY info before contacting TCF.
       
      My 6kg melter has reached the point where the cord has to be in that just right position to conduct power, and just right can be elusive.  I've had it for several years so it's seen some use, am hoping it's a simple repair, i.e. can be done with a screwdriver or passed off to one of my handier brothers in exchange for candy.
       
      thanks!
    • By secast1992
      So I've been experiencing cracks on the foot of my bonbons that I've been unable to find the cause of, hoping to reach out to the community to get to the bottom of this costly problem. 
       
      I work for a small chocolate company that makes our own bean to bar couverture. We use a continuous tempering machine with enrobing belt attachment. 
      The process: ganache is made and then piped into round silicone molds, which are then footed with tempered chocolate before being placed in the freezer until frozen enough to pop out of the molds. They are then set up right and left to thaw and dry out overnight on a equipped with fans aimed at the bonbons. The next day we send the bonbons through the enrober, and then they are transferred to a speed rack to set up, either at room temp (generally around 68-70 degrees F) or in a homemade cooling cabinet (an insulated box equipped with an air conditioner + dehumidifier + fans) that generally fluctuates between 50-56 degrees F (I know, large range). 
       
      Problems occur with both milk and dark couverture, with bonbons kept at room temp or in cabinet, thickness of foot doesn't seem to make a difference (we've tried thicker and thinner). Crack doesn't immediately appear; it usually takes a couple of minutes after being completely set before showing. It looks as though the foot is popping out, cause a hairline crack between the shell and the foot. I've attached pictures. You'll notice in the photos, that when the bonbon is cut in half, the foot separates from the shell pretty significantly. 
       
      Thoughts? Suggestions? Similar experiences? 
       





    • By artiesel
      Does anyone have any experience using Knobel depositing machines?
       
      My one shot plate is leaking chocolate out of the top and I can't determine why.
       
      Any help would be appreciated
       
    • By artiesel
      I was curious if anyone has any experience making aerated chocolate candy (similar to those demonstrated by Grewling in Chocolates and Confections) that does NOT use a warmed ISI siphon to achieve this affect...  https://www.pinterest.com/pin/827255025273299428/
       
      I was wondering if it might be possible to adapt a large siphon so that you could attach a large tank of compressed CO2 or NO to avoid the expense of all the little gas canisters?
       
      Or am I just dreaming of something that's impossible?
  • Recently Browsing   0 members

    No registered users viewing this page.

×