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The Great British Bake Off |
I am obsessed with the Great British Baking Show. So obsessed, I purchased 3 cookbooks from the show on Amazon. I did get them used and with dirt cheap shipping from the UK. I sent my daughter a text of the Royal Mail label and said Look, I got Royal Mail. She said everyone gets Royal Mail in the UK. Oh. But now I need to figure out how to bake in grams instead of cups.
The first recipe that caught my eye was Chocolate Mousse. It seemed easy enough and what's not to love, it's Chocolate Mousse. I needed 200g of chocolate, so I purchased 2 bars of Ghiradelli dark chocolate. I googled that and came up with 7.05 oz. The bars were 8 oz, close enough. I also needed 4 separated eggs at room temperature, and caster sugar. Apparently that is a superfine sugar readily available in the UK but not in the US. I read I could make my own in the food processor. I also purchased heavy cream to make whipped cream.
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Melted chocolate in the microwave |
You are supposed to heat the chocolate over a boiling pot of water. I heated it in the microwave. That seemed to work, it was smooth and shiny. I just needed to make sure I didn't heat it for too long. Chocolate too long in the microwave smells like burnt leaves and bark. I then added the egg yolks one at a time. They were not room temperature. I became a little concerned that I was in the process of screwing up all that chocolate. The texture changed from smooth and silky to chunky.
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After adding the eggs and started to get scared |
In the mean time I was also whipping the egg whites, and I was supposed to add the caster sugar that I was going to pulverize in the food processor. Instead I thought what will happen if I just put regular sugar in, and that's what I did.
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Fluffy egg whites |
The next step is to mix the beaten egg whites into the chocolate mixture with a metal spoon. Something happened. Something magical happened to the chocolate chunky mess I was concerned about. I believe I heard angels singing as the mixture came together into a chocolatey smooth velvety delicious fluffy mousse. While this was happening, I was also making Alton Brown's recipe for homemade whipped cream, which is heavy cream and sugar. That beat in the mixer for about 10 minutes. I just threw it in there and it morphed into fresh whipped cream.
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I don't know how it became this |
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Fresh whipped cream |
The recipe just says to spoon into wine glasses or coffee cups, not how much. I have giant wine glasses so I only needed 2. I filled them up and topped them with the fresh whipped cream I just made. Wow, this was one of my favorite recipes so far. It was super easy, and the results were amazing, especially considering I only halfway followed the directions. I couldn't believe I actually made that mousse. It was so light and creamy. RJ loved it and said it was as good as the mousse he had at restaurant named Lochobers in Boston. Then he asked if there was any left and I said um, no. He said we didn't have to eat it all, and I said yes we did, it was in the wine glass. Later I thought I wonder how many calories that was using two bars of chocolate. But when I went to look for the labels, I had already thrown them in the trash. Oops.
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The most insane chocolate mousse ever |
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