I am making a Chocolate Mousse Recipe now, and just realized it doesn't say when to add the sugar!! I am making it now so anyone who's made Mousse before please let me know when I should add it. Here is the recipe:
This is a delicious and rich chocolate mousse that makes an excellent filling for a chocolate cake or a high-top cupcake.. in a wine glass with raspberry puree and fresh whipped cream.. or just out of the bowl with a spoon!!! Its not hard to make, but it does take some patience. I often just leave out the esspresso part all together and it doesnt effect the texture at all.
6 ounces semisweet or bittersweet chocolate, or a mixture, chopped
1 cup heavy cream
1/2 teaspoon instant espresso powder, optional
1 tablespoon warm water (for the espresso powder)
1 large egg
2 large egg yolks
Pinch fine salt
1/3 cup sugar
Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.) Make sure the mixture is cool to the touch before adding it to the egg mixture.
2.Whip the cream in a medium bowl until it holds soft peaks. Take care not to over whip the cream or the mousse will be dense. Cover and refrigerate while you cook the eggs.
3.Whisk the water and espresso powder together in a small bowl.
5.Put the eggs in another bowl that also sets over the water in the saucepan. Beat the egg yolks, pinch of salt, and sugar until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs get very fluffy and hot to the touch, about 3 minutes. Remove the bowl from the heat and continue beating on high speed until the thick ribbons fall from the beater when lifted out of the bowl, about 5 minutes more. Fold in the espresso.
7.Fold about a quarter of the eggs into the chocolate to lighten it, then fold in the rest of the egg. (this will be thick) Add Â¼ of the whipped cream and beat in to lighten the mix. Finally fold the remaining whipped cream into the chocolate base to make a smooth light mousse. Cover and refrigerate until set, about 1 hour.
Beat the egg yolks, pinch of salt, and sugar until foamy and light...step 5
Hmmm... I posted this recipe a while back before the new format... I don't know why there are extra empty steps in there, but all the steps are there.
Well, I feel like a complete ditz, I guess I was reading it in to big of a hurry (even though I kept reading it) Thanks for the replies. Really sorry about that one.
LOL! No problem tab_stout...I had to scan it several times to locate the word sugar (first I had to find the yolks though).
FromScratch, I've noticed a few recipes like that...where the directions were all there and in order but different somehow...like step #s being used where they weren't originally. I know I didn't use step #s when I uploaded the ONE recipe but they're there now.
It just must be a formatting thing..
And no worries tab_stout... I have done the same thing more than once.