[Chocolate Mousse - a cold dessert]
...Julia says in the previous chapter on Soufflés that many cold soufflés are not soufflés at all...but only appear to be so because they've placed a 'collar' around the rim of the molding dish and mounded the filling up...then after it's set...they remove that collar...and she says you can do this Chocolate Mousse that way as well...
...I did think it was funny that this recipe has 3 titles...and that the word mayonnaise is in one of them...
...Julia says that this is one of the better recipes for Chocolate Mousse as it has egg whites instead of whipped cream...and lucky for me I have
Aquafaba...
...this is one of those recipes with a lot of steps...but it's not difficult and actually comes together pretty quickly...whipping the Aquafaba takes the longest...
...I started out with the Egg Yolks...and mixed up some Vegan Egg...
...added some sugar...
...and beat (by hand)...until the mixture was thick and formed a ribbon...
...not sure that's exactly a ribbon...but it's very smooth and glossy and you can see the trace of the whisk in the mixture...
...added the orange liqueur...and I'm definitely NOT doing this next time...none of us particularly liked it and thought the mousse would have been better 'just' chocolate...
...set the bowl over not quite simmering water...
...and beat it until it was hot to touch...
...then set the bowl over cold water...
... and beat it again until it was cool...
...none of this is probably even necessary as these are not real eggs...
...then add some strong coffee to your semi-sweet baking chocolate...I used Trader Joe's Vegan Chocolate Chips...
...and heat that over your simmering water...
...until smooth...
...beat in the butter...we used Earth Balance...
...a bit at a time...and stir until smooth and creamy...
...and we omitted the orange peel...and I'm glad I did for a couple of reasons...none of us are fond of orange flavored chocolate...and I was afraid it'd give an odd texture...Julia says it's optional...
...then add the chocolate to the vegan egg yolks...
...and beat until smooth and creamy...
...then start beating the Aquafaba...it will just be bubbly at first...
...this is 1/2 cup of Aquafaba from home cooked garbanzo beans...
...it will just get progressively thicker and fluffier...
...but just keep beating...
...and beating...
...and beating...
...until you have nice stiff peaks...
...and then add your sugar...
...then fold 1/4 of your Aquafaba whites into the glossy chocolate...
...and then fold in the rest...
...and this is the fluffiness when you're done...
...turn into dessert cups...and refrigerate...
...refrigerated overnight...the fluff held up remarkably well...
...Julia says to pass the lightly sweetened whipped cream separately...
...so we had ours with some
Vegan Crème Chantilly...also made from, you guessed it...Aquafaba...
...and then just dig in...
...the texture is perfect...
...really...really a perfect dessert...definitely making this one again...
Substitutions:
Aquafaba...garbanzo bean cooking liquid... for the egg whites...
Vegan Egg for the egg yolks...
Vegan Chocolate Chips for the semi-sweet baking chocolate...
Recipe here:
Mastering the Art of French Cooking pp. 604-605
Lot of steps but I bet it does taste marvelous. MOM
ReplyDeleteA suggestion: I always add lemon juice to my chocolate sweet recipes, mousse, frosting, glazes, cake, whatever. So next time instead of the liqueur. I often also add lemon peel. For some reason the sour loves the bitter and the result lacks the cloying quality many feel the orange flavorings add. I'm definitely going to try your vegan version!
ReplyDeleteThanks so much for the tip Nonna...definitely doing that next time...
Delete~Affectioknit-ly,
Teresa
That looks luscious, what a success.
ReplyDelete