This outstanding dessert is made with just two ingredients, chocolate and water. Seriously, in under 5 minutes, you can ma...
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I tried this last night using 72% chocolate. The texture was nice and fluffy, but once it melted in your mouth, it had sort of a wet texture. Hard to describe in text. Although this is a fast way to produce a "mousse-like" mousse, it is not a true mousse. It is interesting though and worth a try. I also halved the amounts and found that it could still serve 4 as it is pretty rich. Cheers!
I was making chocolate mousse tonight and it got me thinking about the melted chocolate. The recipe I like to use calls for adding butter to the melted chocolate. I've noticed that in most recipes that require melted chocolate. It usually involves the addition of butter. I was wondering why this is done and what does it do to the physical properties of the chocolate? Thanks for you help.
Good question~ Butter is not a requirement in melted chocolate, but it can help support a more consistent final product. Butter will add sheen and a bit of malleability to the chocolate, rendering it a bit more stable and enriched.
A bit of butter will also improve the mouth feel at low temperatures (which many mousses are) as it melts easily and helps carry flavor. I hope this helps!