Soft and frothy, almost like a velvety embrace: thechocolate mousse is a timeless spoon dessert that will win over the palate of anyone who tastes it. The richness of chocolate blends with the lightness of whipped cream, creating an irresistible combination that caresses the palate with every taste.
CHOCOLATE MOUSSE: PROCEDURE
First you need to make the Italian meringue:
- Place the sugar and water in a deep saucepan: cook over low heat.
- With a food thermometer check the temperature: it should reach 121°C. While you are waiting for the temperature to rise, prepare the egg whites in a bowl.
- When the syrup is at 114°C whip the egg whites until stiff (for convenience we recommend using electric whips).
- When the temperature of the syrup has reached 121°C, lower the speed of the whips and pour half of the syrup into the stiffly beaten egg whites, then pour in by increasing the speed again. At this stage it is important not to disassemble the egg whites!
- Continue whipping until the meringue has cooled: it should be shiny and clear.
Now let's move on to the preparation of thedark chocolate mousse (we chose dark chocolate, but you can use any type of chocolate. For example, you can prepare awhite chocolate mousse in the same way).
- Start chopping the chocolate and place it in a bowl.
- Melt the dark chocolate at 50°C (45°C if milk chocolate, 42°C for white chocolate).
- Whip a small part of the cream and melt it with the gelatin sheets at 45/50°C.
- Emulsify everything with the chocolate and add the previously prepared meringue. This is a crucial step: for a successful mousse, the determining factor is temperature. When you add the meringue, the chocolate should have a temperature between 38°C and 40°C, not lower.
- Emulsify everything from the bottom up to blend your ingredients.
N.B. For the mousse to be successful, it is recommended that the whipped ingredients be ready to use and that the joining of all parts be done in rapid sequence so as to maintain temperatures. The mousse should be stored in the refrigerator and consumed at 4-10°C.
A MOUSSE FOR EVERY PALATE
Every palate has its own needs to satisfy, so we recommend some tantalizing combinations to surprise your guests with mouthwatering and sophisticated flavors.
- For a very light mousse, fresh to the palate.Italian meringue + pureed fruit/chocolate/flavored pastes + gelatin sheets + semi-whipped cream.
Fruit mousse.A light dessert that captures the essence of fruit with every spoonful, a light pleasure to enjoy guilt-free. To prepare a freshfruit mousse you will need:
- Fruit to taste;
- Italian meringue(in the preceding paragraphs we explain how to make it);
- 4 g gelatin sheets
- 335 g polished cream
Melt the fruit of your choice and heat the resulting puree to 40°C. Gently incorporate the Italian meringue (be careful not to disassemble it) into the fruit puree. Add flush the gelatin, previously heated to 45-50°C, and the polished cream.
2.For a light and tasty mousse.Paté a bombe + various chocolate/chocolate/fruit flavoring pastes + gelatin sheets + semi-whipped cream.
3.For a slightly creamy, tasty and textured mousse. English custard + Italian meringue + pureed fruit/chocolate/flavored pastes/liquor + gelatin sheets + semi-whipped cream.
4.For a creamy, fluffy and tasty mousse. Custard cream + Italian meringue + pureed fruit/chocolate/flavored pastes/liquor + gelatin sheets + semi-whipped cream.
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Rum mousse(or other spirits/liquors to taste). Rum mousse is a sophisticated and refined dessert. The enveloping warmth of the rum blends with the creaminess of the mousse, creating a tasting experience that invites relaxation and contemplation. To prepare a freshrum mousse you will need:
- Cream (English or pastry), alternatively dark chocolate;
- Italian meringue(in the preceding paragraphs we explain how to make it);
- 4 g gelatin sheets
- 335 g glossy cream
- 30 ml rum (or 200 g almond paste)
Mix the cream and heat it up to 35°C (or chop and melt the chocolate). Incorporate, being careful not to disassemble it, the Italian meringue into the cream. Add the gelatin, previously heated to 45-50°C, the rum and the polished cream in a trickle.
MOUSSE? LET'S GET TO KNOW HER BETTER!
Themousse, translated into Italianschiuma orspuma, originated in 18th century France thanks to Menon, one of the most admired French chefs of the time and author of the bookLa Science du Maître d'Hôtel cuisinier. Thechocolate mousse, in particular, first appeared in 1755 under the namemousse de chocolat, within the cookbookLes soupers de la cour by the French chef Menon himself. Themousse soon became popular among the privileged classes, the only ones who had an icebox, an essential element for preparing the spoon dessert. The spoon dessert became accessible to a wider audience only when the refrigerator stopped being an exclusive for the few.
Themousse is not only a spoon dessert: it can also be used to fill and decorate cakes, even in its alcoholic version made with rum and chocolate. In addition, it can be made with savory ingredients, such as vegetables or cured meats, for an original and tasty appetizer.
Mousse, or mousse, consists mainly of four components:
- The base. It is the part that gives mousse its characteristic frothy texture. Its average percentage is 25% and is usually made up of Italian dameringa.
- The taste.The sweet note of the mousse can be formed by blended fruit, chocolate, dried fruit pastes (such as almonds, pistachios, hazelnuts), flavoring pastes (such as coffee, amaretto, nougat) or liqueurs. Its average percentage is 35%.
- Thickener.It is the ingredient used to adjust the consistency of the cake so that it remains soft and stable. Its average percentage is 1% and usually gelatin sheets are used at medium-low temperatures (35-40°C).
- The semi-whipped (or glossy) cream.The cream is the ingredient that, together with the egg foam, introduces air into the mixture giving the characteristic softness and lightness to the cake. Its average percentage is 40 percent.
Now you just have to surprise your guests at the end of the meal with a chocolate mousse or delight them with an alternative and sophisticated savory mousse aperitif!
Blog edited by Enrico Gumirato pastry chef and trainer
