Please help me Chow Hounds. I love mousse. Each time I make it, I melt the choc in a stainless steel bowl over very lightly simmering water, this all melts beautifully. Then the recipes always ask you to take off the heat and add the egg yolks and mix til glossy. When I add the yolks the mix goes all lumpy and thick, starts looking like a thick paste....which I then get the beaters to try and fix it, which makes it even worse so that all the paste is just caught in the actual beaters... Then it's time to fold in the cream to this goop and I can see there's a million little lumps that are going to be present. Then I fold in the egg whites. Consistency of moussiness is great, but I HATE lumps. What is the secret to getting the yolks and choc to combine without reacting like this ? Yes I used couveture choc, I think it was 60%-70% or somthing. I don't get the bottom of bowl wet, I keep all my utensils dry and clean....there must be a solution ?? any thoughts ??
One last question too... I think mousse should be lump free...do other people think it is satisfactory to have little choc bits through it ?
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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