Cream-less Mousse
Cream-less Mousse

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, cream-less mousse. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mousse, for me, is the ultimate fancy-pants dessert—at least ever since someone explained to me the Whipped cream is the second most stable aerator. I usually whip my cream to soft peaks. These light and fluffy mousse recipes are a party for your mouth.

Cream-less Mousse is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Cream-less Mousse is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have cream-less mousse using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Cream-less Mousse:
  1. Get 4 Eggs separated
  2. Prepare 1 cup Strong coffee (instant coffee or dandelion tea)
  3. Prepare 3/4 cup Granulated sugar
  4. Get 1 cup Semi-sweet baking chocolate
  5. Get 1 cup "Flavoring" which ranges from liquor, rum, or orange juice
  6. Prepare 1 cup Softened unsalted butter
  7. Make ready 1 pinch of salt
  8. Get 1/4 tsp Cream of tartar

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Steps to make Cream-less Mousse:
  1. This recipe doesn't use cream at all! Separate eggs- yolks in a heat resistant bowl and whites Ina chilled bowl.
  2. Beat yolks until pale. About 3 minutes.
  3. Meanwhile, dissolve the sugar in the strong coffee over low heat on the stove until clear and no more granules are present.
  4. Dribble the hot coffee syrup into the yolks while constantly stirring with a whisk to avoid scrambling the eggs.
  5. using the same pan as the syrup was made in, combine the chocolate and the flavoring. With steaming water, create a double boiler off the stove top. You would do this by heating up water in a separate sauce pan then placing the chocolate and flavoring bowl into it to bathe and indirectly heat the mixture. Cover with a lid and set aside.
  6. Going back to the yolk mixture, beat it over a steaming double boiler for about Seven or eight minutes until warm to the touch, pale and fluffy. Avoid scrambling the eggs. Take it off the steam and beat it with an electric mixer until it's fluffy cool, and makes a thick ribbon when the mixer is lifted from the mixture.
  7. Go back to the chocolate. It should be hot and soft. Whisk the lumps out of the chocolate and fully combine with the flavoring. Add the softened butter and stir until it melts. Fold this into the yolk custard.
  8. Beat the whites on low speed for the electric mixture until foamy.
  9. Add the salt and tartar.
  10. Increase speed and beat whites until stable, stiff peaks form. It's beaten enough if you can safely and successfully perform the Blizzard test- hold the bowl upside down. If it defies gravity and doesn't soil your counter you can move on.
  11. Dump the whites in top of the yolk mixture. Using a rubber spatula, cut down the center and fold the bottom on top. Turn the bowl and repeat. This minimizes deflating the whites and ensures the fluffiness mousse consistency.

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So that’s going to wrap it up with this exceptional food cream-less mousse recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!