Thanks for checking out another episode of FixMyRecipe.com. I am Chef Billy Parisi and our next fix is for a recipe from Barbara Bayer of Cleveland, Ohio. She sent us in a recipe for mousse. Thanks for writing us in, because I love to eat mousse. Don't worry we are going to take care of this for you. Contrary to the popular belief, chocolate mousse is not held together by gelatin. However it is held together by meringue and heavy whipped cream.
First thing we are going to do is, add our water and our chocolate pistoles in a sauce made and put it on low heat. Barbara, this is where you went wrong, we need to make a meringue first. So, what we are going to do is add in our four and-a-half ounces of egg whites and our two ounces of sugar and whip it together till it forms very stiff peaks. As you can see our meringue is very firm, notice kind of little spikes sticking up, very stiff peaks.
While our chocolate is still melting, we are going to simply transfer our meringue to another bowl, put it in the fridge and then we are going to whip our heavy cream. Let us keep multi-tasking, our chocolate is still melting, our meringue is done, now let's make a heavy cream till about medium peaks or slightly firm.
Alright, our whip cream is to the exact consistency that we wanted. It is also going to be a sort of an additive in congealing our mousse as well as add a little bit more flavor. Do not forget- fat equals flavor. Just like the meringue, we are also going to transfer this to another bowl and had it in the freeze.
As you can see, our chocolate is nice and melted and it is combine with our water. What we are going to do now is had it with some egg yokes, whisk it in low heat, this too is going to make sure our mousse stays nice and thick. As you can see the egg yokes have already started to help thicken up our chocolate. Alright, Barbara, our chocolate and our egg yokes are completely combined.
Now use the fun part. We need to add it one ounce of liqueur, your choice. Almarado, whatever you want to do. I like Frangelico, so I am going to put that it in here. Our next step is to transfer this to another bowl and cool it completely. It has to be very cold, for us to fold in our meringue in the cream. Okay our chocolate is nice and cool. Our meringue and heavy cream is also nice and cool. All we want to do is simply fold in our ingredients and I am probably going to take a bath in this, I absolutely love it.
I know it seems like the egg whites are going to overtake the chocolates because it is a lot more, but do not worry. This is what we start to look like. You can see our meringue is nice and folded into our chocolate. Now, we will do the same thing with our whipped heavy cream. Barbara, I don't think you realize how good this is.
Once you throw that gelatin in the trash, put this meringue and cream in there. You can not go wrong with this. I literally want to do the back stroke in this bowl of mousse. It is so good! Of all those easy-easy steps, cream and meringue, you will not be wrong in this, it is awesome. Barbara, thank you so much for writing this in, I really enjoyed eating it. I can not wait to finish it. This is going to be an awesome dessert as we approach the holiday season, you are really going to impress your friends and family with this authentic recipe.
Throw that gelatin out of their. For everybody else, I know you got a recipe at home that perhaps may be something is not rising, the flavors in their or may be it just missing something. Submit me that recipe and I will fix it for you. So, you could be absolutely, positively happy with your final product. Come back tomorrow, check out the new featured fix of the day.
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