I'd made chocolate mousse, several
times, using three different recipes, hoping to find perfection. The
results were less than stellar. The bittersweet chocolate taste was
overwhelming; the mousse, too stiff. Some called for beaten egg
whites for that final 'thickening ' step. Raw egg was to be avoided by the very young and old, too scary for me, anytime.
I began looking at the ingredients in
chocolate mousse recipes, realizing changing their 'values' could
bring about a better result, a less firm product, a more enjoyable
one, too, perhaps. Intense chocolate flavour was not my goal. Eggs
were increased as was the whole milk, with whipped cream added last,
folded in, after the 'pudding' had cooled. A few recipes call for
meringue to be added at the appropriate time yet meringue is simply
another word for raw egg whites.
I have always loved chocolate mousse,
its texture and taste were unsurpassed. Using organic ingredients
made it a safe choice, anytime. (Women 's bodies need clean
ingredients to function properly since additives, processed foods
lead to fat storage in our bodies). I choose organic whipping cream
and milk, the best there is. (Organic whipping cream beats quicker,
remains firm, longer and tastes incredible) There was one very simple
recipe I recall that asks for hot milk to be added to an egg yolk
with chocolate pieces, in a mug, then stirred quickly to dissolve the
chocolate and 'cook' the yolk. I hadn't tried it but at the time it
seemed like such an easy solution to chocolate mousse. At least the hot milk helped to cook
the yolk, somewhat.
The online world is awash with many
versions of chocolate mousse. Choosing chocolate with less intense
flavour, 70% cacao, perhaps, will lead to a milder flavoured mousse.
Any recipe I use will always be under inspection since it will become
a dessert eaten by me and family. A small quantity of sugar is added.
Remember to use sugar sparingly. It is an ingredient, not a food group,
in 'dessert'. Its role is simply to impart flavour and provide
some structure whenever necessary. Two or three cups of this sweetener in
any recipe is a disaster. Use much less unless the quantity of flour
and eggs matches sugar in quantity. In mousse, sugar is only 2
tablespoons, or less.
The mousse recipe called for the
cooking of the 'custard', using egg yolks and whole milk, over medium
indirect heat until cooked (thickened). (Strong coffee is added as it
amplifies the flavour of the chocolate). The pieces of chocolate are
melted then added to the hot egg mixture, allowed to cool before the
whipped cream is folded into the cooled mixture. Varying your
strategies is possible as the ingredients are simple; the steps, so
easy.
Altering the 'number' of any recipe
gives rise to a new and improved one. I am forever making changes in
recipes I use. Dates, observations and changes are noted. Food is
always about health. Even a cake, cookie or pie should be made with
that in mind. Changing the amounts of ingredients, or even
eliminating some in favour of healthier alternatives is my goal. We
have only one body. Ready made processed foods should be restricted
as the additives, colour enhancers, preservatives and other insidious
things added into them only serves to add to our health woes.
In homemade chocolate mousse, I have a
clean dessert, containing fat, protein, minerals and vitamins (dairy)
and a small amount of sugar. Could that be called lunch? Chocolate
mousse with its heart healthy dark chocolate and organic dairy
ingredients cater to my occasional dessert must have. A small serving
is all it takes to satisfy my desire for something sweet and
decadent. It is is free of the massive amounts of sugars and starches
that seem to plague other desserts. Few store bought creations we
buy, for that end of a meal treat, are devoid of excessive sugars.
One mouthful can doom a store bought dessert for me. I threw out a small chocolate cake, the other day, because it was simply too sweet with goopy icing too much to bear. Our bodies deserve better than that. Chocolate mousse is now my safe place to be.
One mouthful can doom a store bought dessert for me. I threw out a small chocolate cake, the other day, because it was simply too sweet with goopy icing too much to bear. Our bodies deserve better than that. Chocolate mousse is now my safe place to be.