Difference between revisions of "Chocolate Mousse"
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(Created page with "Chocolate mousse can be made with only chocolate and cream, but we didn't write down the proportions the time it worked. Here's what we've tried since then: *1/2 cup cream *3...") |
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too brittle--more cream? or maybe same proportions but more, to make it easier to whip the cream. | too brittle--more cream? or maybe same proportions but more, to make it easier to whip the cream. | ||
| − | if using chile chocolate, the chile flavor comes out much stronger. | + | if using Theo chile chocolate, the chile flavor comes out much stronger than in the chocolate bar alone. |
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overmixing. Might be easier to mix if scaled up. | overmixing. Might be easier to mix if scaled up. | ||
| − | [[Category:Experimental] | + | [[Category:Experimental]] |
[[Category:Chocolate]] | [[Category:Chocolate]] | ||
| + | [[Category:Desserts]] | ||
Latest revision as of 03:37, 22 August 2017
Chocolate mousse can be made with only chocolate and cream, but we didn't write down the proportions the time it worked. Here's what we've tried since then:
- 1/2 cup cream
- 3 oz chocolate
too brittle--more cream? or maybe same proportions but more, to make it easier to whip the cream.
if using Theo chile chocolate, the chile flavor comes out much stronger than in the chocolate bar alone.
- 1/2 cup cream
- 4 oz chocolate
better, I think? Some parts still brittle (like chocolate instead of mousse) Needs to be mixed more; consider watching the video to see how much mixing is overmixing. Might be easier to mix if scaled up.
