tag:blogger.com,1999:blog-36230402.post116375482362227845..comments2024-01-31T08:25:30.086+00:00Comments on Sceptical Cook: Chocolate mousseNicholas Cleehttp://www.blogger.com/profile/04768734712635376841noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-36230402.post-43970744076453553452010-01-02T17:47:39.434+00:002010-01-02T17:47:39.434+00:00Thanks! after I posted that I actually went to ano...Thanks! after I posted that I actually went to another cook book I have from over there(yeah, christmas!)and lookef around forits tips on chocolate mousse. Told me to let it chill for four hours in the fridge. *shrug* Oh! I just made a raspberry&lemon sort of puree/sauce for over top! It tastes glorious, I can't wait! ^-^Alisanoreply@blogger.comtag:blogger.com,1999:blog-36230402.post-29422867188925595482010-01-02T13:25:34.855+00:002010-01-02T13:25:34.855+00:00I would make a mousse on the day I'm going to ...I would make a mousse on the day I'm going to serve it, or on the night before. I'm no expert on food safety, but I suppose that you could keep the mousse refrigerated for about three days.Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-41060039170371904512010-01-02T05:24:21.130+00:002010-01-02T05:24:21.130+00:00What about storage? Like until you're ready to...What about storage? Like until you're ready to serve it?<br />How far ahead can you make this, etc?Alisanoreply@blogger.comtag:blogger.com,1999:blog-36230402.post-21879850880770011322007-12-10T08:33:00.000+00:002007-12-10T08:33:00.000+00:00Sorry: I didn't make myself clear enough. You take...Sorry: I didn't make myself clear enough. You take the melted chocolate off the heat, stir in the butter, and then, one by one, the egg yolks. As I've written in the 6th December post, the mixture tends to seize up at this point, whether I allow the chocolate to cool or not. Then I whisk the whites, and fold them in.Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-84843378199746992902007-12-10T08:16:00.000+00:002007-12-10T08:16:00.000+00:00Are all the ingredients (including the yokes and w...Are all the ingredients (including the yokes and whites) while the mixture is being heated by the water? <BR/><BR/>Despite the gentle heat, doesn't it cook? <BR/><BR/>(I'm just trying to prevent myself from making chocolatey scrambled eggs in case I have misunderstood you).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36230402.post-1164616677951789842006-11-27T08:37:00.000+00:002006-11-27T08:37:00.000+00:00The first chocolate mousse I ever made was from a ...The first chocolate mousse I ever made was from a book called <I>Simple French Cuisine</I>, by Jenny Baker. She includes butter; and so have I, ever since. However, I no longer use as much chocolate as the 225 g (with four eggs) she recommends -- too much, in my view. A bit of butteriness is a nice quality to have in a mousse, I think.Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-1164548206757328542006-11-26T13:36:00.000+00:002006-11-26T13:36:00.000+00:00What effect does the butter have? My usual chocol...What effect does the butter have? My usual chocolate mousse recipe is chocolate, egg yolks and egg whites.Carlahttps://www.blogger.com/profile/11901028520813891575noreply@blogger.com