karohemd: by LJ user gothindulgence (Mousse)
Raymond Blanc's Chocolate mousse is pretty much how I make it with the difference that I use raw cane or demerera sugar instead of fructose and I use a few of the yolks because I have no way of using them otherwise and throwing them away would just be wrong.
However, as I've discovered from the last batch I made, I should really use even more eggs than I used to. I've now increased it to 6 eggs to 100g of choc which is roughly the same as Raymond's and it was the fluffiest yet. If I left out the yolks, it would be even fluffier. Hm, must find a way of making something with yolks at the same time.  Any ideas?
karohemd: by LJ user gothindulgence (Mousse)
I thought I put up some photos of the process. A couple of stages are missing because you have to be quick and there was no time to take pics. I need an assistant (and a nice big kitchen) to do that properly at one point.

     

Big pics and descriptions )

April 2016

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