Q&A: How do I make my chocolate mousse VERY LIGHT AND AIRY?
Question by M-Baldwin: How do I make my chocolate mousse VERY LIGHT AND AIRY?
I make chocolate mousse with egg yolks, chocolate, heavy cream and sugar, then folding in whipped egg whites (standard recipe).
But I’ve eaten pre-packaged mousse that is incredibly airy, with bubbles so big you can see them, and a texture that is ‘stiff’, not runny at all.
How can I make this at home?
Best answer:
Answer by kclightman
What do you put egg yolks in it for? Seems to me it would weigh it down.
Here’s what I use, and I get professional-quality mousse:
Mousse:
8 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla extract
2 cups chilled heavy cream, divided
2 tablespoons Cognac or brandy
1/4 cup confectioners’ sugar
To make the Mousse: Put the 8 ounces of chocolate in a large bowl. In a small saucepan, bring 1/2 cup of the cream, the brandy, and vanilla to a boil over medium high heat. Pour the hot cream mixture over the chocolate; set it aside for 5 minutes before whisking until smooth. Cool the chocolate mixture to room temperature, whisking occasionally.
(Note: you can also substitute Cool Whip here)
In a large bowl, beat the remaining 1 1/2 cups cream until it holds a soft peak. Sift the sugar over the cream, and continue beating until slightly thicker; take care not to over whip the cream.
Fold a third of the whipped cream into the chocolate to lighten the mixture. Fold in the remaining cream.
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Would it be smart to go to college if I want to be the owner of my own chocolate shop/business?
Question by Nicole: Would it be smart to go to college if I want to be the owner of my own chocolate shop/business?
What would I major in?
Best answer:
Answer by justwondering
There are some times when a college education is absolutely necessary – when you plan on climbing the corporate ladder. For a chocolate shop – not so much. You would do well to take bookkeeping (colleges call them accounting classes but you would have a long way to go to be an accountant). You want enough knowledge to keep yourself out of trouble and dishonest employees out of your profits. A Culinary class would not be a bad idea – you would probably learn enough to qualify for any health department certificates you would need to work around food. That depends on your state and local laws, so check on their web sites. Good luck – it is more about business than chocolate and you will find most of your time occupied by that grind instead of actual production which is what you probably love.
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Categories: chocolate questions Tags: CHOCOLATE, College, owner, shop/business, Smart, Want, would
What is a good replacement for wax paper when making chocolate covered pretzels?
Question by Melissa G: What is a good replacement for wax paper when making chocolate covered pretzels?
I read wax paper is best to place chocolate covered pretzels on while cooling. But I’m out of wax paper, and I don’t want to make the 40 min trip to the store to get some. Anyone know a good replacement? Would the pretzels be ruined if I don’t use wax paper?
Best answer:
Answer by Michele
Parchment paper would work.
Or, if you’re in a pinch… lightly spray aluminum foil with Cooking spray. Make sure to spread it as thin as possible or the chocolate pretzels will be greasy.
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Categories: chocolate questions Tags: CHOCOLATE, covered, Good, making, paper, pretzels, replacement
Q&A: Any recipes for an awesome tasting chocolate cake?
Question by *genius*: Any recipes for an awesome tasting chocolate cake?
I need a really good recipe for a chocolate cake. I’m having a few friends over and I need a good cake recipe. If you give me a recipe please make sure you have tried it before please.
Best answer:
Answer by Patty1313
1 1/2 cups (3 sticks) unsalted butter, plus more for pans
3/4 cup Dutch-process cocoa powder, plus more for pans
1/2 cup boiling water
2 1/4 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, lightly beaten
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1.Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.
2.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
3.In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
4.Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
5.Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.
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Categories: chocolate questions, chocolate recipes Tags: awesome, Cake, CHOCOLATE, Recipes, tasting
what kind of chocolate is best for making chocolate covered strawberries?
Question by GeeGee: what kind of chocolate is best for making chocolate covered strawberries?
I’m making chocolate covered strawberries for my boyfriend for V-Day &i want to know what kind of chocolate is better for it. Thank.s
Best answer:
Answer by Happy79
It is probably best if you use the nestle chocolate morsels- the semi-sweet ones. They make good chocolate covered strawberries.
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Categories: chocolate questions Tags: best, CHOCOLATE, covered, kind, making, Strawberries
How do you make chocolate milk with chocolate syrup if the syrup always sticks to the bottom?
Question by mpa: How do you make chocolate milk with chocolate syrup if the syrup always sticks to the bottom?
I’m trying to make chocolate milk and I have some extra chocolate syrup (Hershey’s), but I notice that the syrup either sticks to the bottom or doesn’t mix very well. Any suggestions?
Best answer:
Answer by coby
put the syrup in the microwave..it will heat up a little and dissolve better in the milk.
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How did the Swiss become famous for making chocolate?
Question by Zloar: How did the Swiss become famous for making chocolate?
Considering the beans are grown in tropical countries and Switzerland is landlocked, how did the Swiss become famous historically for making chocolate?
Best answer:
Answer by staisil
In 1502, chocolate was first introduced to Spain from Christopher Columbus who returned from his forth voyage to the New World. The Spaniards learned chocolate from the Aztecs at the time of the Spanish invasion in 1519. Spanish explorers learned to convert the bitter cocoa into a beverage and its origin and preparation method was a secret for 100 years. The ancient Aztecs and Mayan cultures discovered the value of the cocoa plant. They believed that power and wisdom came from eating the fruit of the cacao tree.
In the sixteenth and seventeenth century, chocolate was very much a successor in Europe and produced in Switzerland. By the half of the nineteenth century Swiss chocolate started to spread aboard. The Swiss first started making chocolate in the 1800’s, at the time there was no abundant commodities of chocolate and sugar. In 1876, M. Daniel Peter added milk to chocolate to produce a smoother chocolate. However, adding water to chocolate made the chocolate shrink and separate into small pieces. The experimentation took 8 years to perfect before he took his product to Henry Nestle the maker of evaporated milk. Nestle had perfected the manufacture of condensed milk, he and Peter hit upon the idea of mixing sweetened condensed milk with chocolate. In the second half of the eighteenth century, natives of Yal Blenio in the Tessin were responsible for the popularity of chocolate in their country. However, just a few decades later the Swiss made a successful reputation and foreign manufactures spread throughout the world using their technical geniuses effort to efficient the development for the manufacture of chocolate.
Lindt & Sprungli a popular chocolate on the market demand. It began in 1845 that Sprungil and his family took an Italian recipe and impressed the elite of Zurich. It became so popular a new shop was opened and more employees were hired. Then in 1879, Rodolphe Lindt a famous chocolatier perfected a melting chocolate process. Sprungli purchased the Lindt Company and had combined two companies that became very successful and today Lindt produces in six different countries and the greatest premier of chocolate.
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