on November 5, 2012
in problems and questions
Shout out if you have any problems or questions about the mousse.
This post was written by betsyp who has written 256 posts on French Fridays with Dorie.
This was an epic fail for me :-( Still can’t figure out where it went wrong.
I am hoping to see lots of lovely desserts this week…
This makes me sad, Cher. I’ve made it a bunch of times, and it’s one of my faves. Don’t think I’ll be making it this week, as I have no electric mixer–stand, hand, or otherwise, and I’m too lazy to whisk that thing into submission with brute strength. Wish yours came out better!
I was rushing and didn’t let my eggs come to room temperature before whisking the yolks with the melted chocolate. You can probably guess what happened: they seized up the chocolate! Room temperature is key!! (Room temperature whites will also beat fluffier.)
I salvaged it a bit and did up with four custard bowls after mixing in the egg whites, but that was a lesson in frustration. I have more eggs out coming to room temperature … the recipe is simple enough to try a second time for better results.
I did the same thing. I managed to save them and get a decent mousse going, but I’m not entirely sold. It was too rich for me. Husband loved it though!
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