All About The Mousse

Yesterday I kept my promise to someone as I have owed her chocolate mousse for a long long time. I remember her bugging me to make her mousse since last year?!?! :p So yesterday was spent making chocolate mousse cupcakes! :) :)

Lih Yein came as well, so had 2 extra pair of hands to help out. And the mousse required a candy thermometer to take the temperature, so in the end Selina bought me one from Chang Tung on mon :p thanx!! but i wan anohter pressie next year!!

Most mousse recipes require the use of egg whites, RAW egg whites to be precise. In order to get the light and fluffy texture of the mousse, the egg whites need to be beaten with sugar til it turns white and well aerated. For those who doesn't know, this is called meringue (pronounced as MER-RANG).

As the mousse uses raw eggs (no baking is required to make the mouse, just chilling time) it is recommended to use pasturized eggs instead of normal eggs. Pasturised eggs can be bought at Jusco at Rm8.00 per box of 10s. This is because raw un-pasturized eggs may contain bacteria called Salmonella which can cause blindness or even death (I think). So, seriously, if there are any recipes that require the use of raw eggs, be very very cautious. Try finding an alternative recipe, or just get pasturised eggs to be safe. Or dun use the recipe at all if u r not sure!!

Pasturization is a process whereby heat is applied on food products for the purpose of reducing or destroying harmful bacteria or virusesfound on the food product. The characteristic of a pasturized egg would be a cloudy appearance in the egg white.

For those who's interested in making some, here is a recipe for Chocolate Mousse that does not require any eggs.

Ingredients: (Serves 2)
1 cup Semi-sweet Chocolate Chips
3 Tablespoons butter
2 Teaspoons Nescafe Instant Coffee Powder
1 Tablespoons hot water
1/4 teaspoon vanilla essence
1/2 cup heavy whipping cream

Method:
1. Melt butter and choc chips in a sauce pan. Dissolve coffee in hot water and stir into choc. Add in vanilla extract.

2. Whip cream on high speed until stiff peaks form. Fold cream into chocolate mixture. Spoon into tall glasses, chill for 1 hour or until firm.

3. Serve with whipped cream or strawberries or chocolates even :p


Here are some pics taken on the day we made mousse :p




this looks very wrong. I know :p but in the end it was all smooth & light. Very yummy.



the meringue



caught slacking... lol


too yummy to resist..




the woman... by Ms. selina chew LOL

Oh, if u wan the mousse to be accompanied by cake, u can purchase chocolate sponge mix from any baking supply shop, follow the instructions and add in the mousse. Then u will get choc mousse cake! :)

The mousse we made had a little something extra, to give the X-factor.. LOL it turned out YUMMY. Sorry la, cannot tell wat izzit :p hehehe

Happy baking!!!