tag:blogger.com,1999:blog-36230402.post9047632948822649185..comments2024-01-31T08:25:30.086+00:00Comments on Sceptical Cook: Chocolate mousse, without graininessNicholas Cleehttp://www.blogger.com/profile/04768734712635376841noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-36230402.post-77580910001318294362011-01-04T08:29:12.632+00:002011-01-04T08:29:12.632+00:00Happy new year, Elwyn. I think these proportions a...Happy new year, Elwyn. I think these proportions are about right - the formula given by Elizabeth David is 4 eggs to 4oz (115g) of chocolate. But I have seen a recipe with 4 eggs and 200g of chocolate. <br /><br />The pleasure of mousse is the intense chocolatiness combined with the light texture. Cream, in my view, adds an unwanted extra richness.<br /><br />My theory is that the chocolate mixture remained smooth because it was cool when I stirred in the egg yolks. But I have yet to test the theory a second time. I hope it works for you.Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-66510592324997032532011-01-04T03:03:02.247+00:002011-01-04T03:03:02.247+00:00Nicholas - Happy New Year - do you think the choco...Nicholas - Happy New Year - do you think the chocolate mousse was particularly smoothe due to the ratio of egg yolks to chocolate? Some recipes call for four eggs with this amount of chocolate. Other recipes include cream - perhaps this would dilute the chocolate flavour somewhat. Your recipe sounds delicious and I can't wait to make it following your proportions.elwynhttps://www.blogger.com/profile/02336734506371044648noreply@blogger.com