4 Minute Chocolate Mousse

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http://www.instructables.com/id/4-minute-Chocolate-Mousse/ Home Sign Up! Browse Community Submit All Art Craft Food Games Green Home Kids Life Music Offbeat Outdoors Pets Photo Ride Science Tech 4-minute Chocolate Mousse by scoochmaroo on July 13, 2009 Table of Contents Author: scoochmaroo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 License: Attribution Non-commercial Share Alike (by-nc-sa) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Intro: 4-minute Chocolate Mousse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 WARNING: THE FOLLOWING RECIPE IS EXTREMELY ADDICTIVE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 YOU'LL ALWAYS BE FOUR MINUTES or so FROM ABSOLUTE DECADENCE!! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 step 1: Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Brits, etc. use: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Yanks, etc. use: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Tools . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 UPDATE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 step 2: Cream + Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 step 3: Egg white + Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 step 4: Fold together and Devour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Related Instructables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Advertisements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Comments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Transcript of 4 Minute Chocolate Mousse

Page 1: 4 Minute Chocolate Mousse

http://www.instructables.com/id/4-minute-Chocolate-Mousse/

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4-minute Chocolate Mousseby scoochmaroo on July 13, 2009

Table of Contents

Author:   scoochmaroo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

License:   Attribution Non-commercial Share Alike (by-nc-sa) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Intro:   4-minute Chocolate Mousse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

WARNING: THE FOLLOWING RECIPE IS EXTREMELY ADDICTIVE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

YOU'LL ALWAYS BE FOUR MINUTES or so FROM ABSOLUTE DECADENCE!! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

step 1:   Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Brits, etc. use: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Yanks, etc. use: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Tools . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

UPDATE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

step 2:   Cream + Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

step 3:   Egg white + Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

step 4:   Fold together and Devour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Related Instructables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Advertisements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Comments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

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Author:   scoochmaroo

Author:  scoochmaroo    My blogEditor of the Food and Living channels. If you like what you see, subscribe to me!

License:   Attribution Non-commercial Share Alike (by-nc-sa)

Intro:  4-minute Chocolate MousseThis incredibly decadent, luxurious chocolate mousse recipe comes to us from Gordon Ramsay (to whom I lovingly refer as Angry Chef). You have to try this! It's worthevery single minute of effort.

WARNING: THE FOLLOWING RECIPE IS EXTREMELY ADDICTIVE

"But Scooch," you say, "Restaurant-quality chocolate mousse in four minutes?! Sound too good to be true?" Yeah, I thought so too.

So I decided to take this recipe to task - could it possibly be done in four minutes without the use of a microwave? I had to find out.

Then, of course, I realized I'd have to stop and take pictures and make notes along the way; I really wouldn't be the best judge of the passage of time here. So I enlistedmy trusty assistant (who was also able to help me translate the Britishisms) to help out so that we could get a better idea of the time.

It went VERY fast. I'm sure that after a couple stabs at this recipe, four minutes would be no problem at all.

Also, have I mentioned yet how DEADLY DELICIOUS this is? I could eat about two spoonfuls before I was down for the count.

This is going to be a new staple in our household. Keep the ingredients on hand!

YOU'LL ALWAYS BE FOUR MINUTES or so FROM ABSOLUTE DECADENCE!!

step 1: IngredientsHere's the recipe in its original British, and then followed with an American translation.

Brits, etc. use:

100g dark chocolate (70% cocoa solids) broken up into pieces -300ml double cream50g caster sugar1 large egg whitechocolate shavings, to garnish2 tbsp Amaretto or other liqueur (optional)

Yanks, etc. use:

4oz bar of high-quality dark chocolate (I used Ghiradelli). You'll use 7 of the 8 squares, and the 8th square you can shave for garnish (or munch on to keepyour cravings at a minimum while whipping this up)10oz heavy whipping cream (I was lucky enough to find a very charming British grocery in SF where we had a ball of a time picking up yummy snacks anddouble cream!)1/4 cup extra-fine granulated sugar (not powdered sugar!), or just grind up regular granulated sugar in a food processor or coffee grinder. Caster sugar is just

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really fine sugar. DO NOT USE POWDERED SUGAR1 large egg whitechocolate shavings, to garnish2 tbsp Amaretto or other liqueur (optional)

Tools

Hand-held electric mixerBowl inside another bowl filled with ice waterScale to measure ingredients (opt)

UPDATE

As suggested by many a viewer, if you are not able to acquire pasteurized eggs, or are concerned about having an egg white in the recipe, try substituting in meringuepowder!

From user HollyMeeker:

2 teaspoons Wilton Meringue Powder2 tablespoons cold water1/4 cup super fine sugar (Use the recipe's suggestion to make the granulated sugar fine.)

In a large bowl, combine meringue powder, water and 1/4 cup minus 1 teaspoon of the sugar. Whip at high speed for 5 minutes. (A stand mixer makes this whole processmuch easier.)

Gradually add the rest of sugar and continue whipping at high speed for 5 minutes until meringue is stiff and dry. Makes the the equivalent of one egg white.

Use according to your recipe. Meringue powder can be used to replace egg whites in your recipe if egg white is beaten with sugar before adding to ingredients.

Just a note: Chefs say that using a copper bowl to beat egg whites will make them higher and lighter.

Thanks, Holly!

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Image Notes1. measuring sugar - weight is always a more accurate way to measure thanvolume

step 2: Cream + ChocolateIt's difficult to chronicle the order of events. Angry Chef recommends this step before the next, but I prefer them in reverse order. I'll let you make up your own mind aboutit.

Break the chocolate into small pieces and set aside.In a small saucepan, heat half of the cream until it begins to boil

Note: this happens faster if you preheat the saucepan before adding the cream

Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using.Using a hand-held electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.

Image Notes1. Cream just begins to boil

Image Notes1. stir in chocolate pieces until smooth

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Image Notes1. pour over ice water to stop the cooking

Image Notes1. mix in remaining cream

Image Notes1. beautiful soft peaks

step 3: Egg white + SugarSeparate egg white into a bowlWhisk the egg white with a hand-held electric beater until stiff peak.Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue.

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Image Notes1. remove egg yolk from white by pouring egg back and forth between shellhalves, allowing the white to flow into the bowl below

Image Notes1. beat on HIGH

Image Notes1. stiff peaks

Image Notes1. add sugar a bit at a time

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Image Notes1. meringuey!

step 4: Fold together and DevourCarefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.Top with chocolate shavings or cookies or mint sprigs!Try not to eat the whole thing at once or you may require a trip to hospital

With enough practice (and believe me, once you try this, you'll be more than willing to Try, Try Again!), I'm sure you can pare this process down to four minutes. But forthe first time, maybe cut yourself a break and allow at least 10!

This is even better after chilling! NOM

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ChocolateMousse byWhaleman

ChocolateChocolate(guide) byscoochmaroo

ValentinesTreats (guide) byInstructablesGuides

Top Ten Gluten-Free DessertRecipes (guide)by scoochmaroo

Easy Recipes(guide) byInstructablesGuides

ChocolateCovered Squid -Valentine's DayCandy From theSea by noahw

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Comments50 comments Add Comment view all 192 comments

 HollyHarken says:  Aug 1, 2009. 8:18 AM  REPLYSmoochmaroo, OMG this is a killer dessert! I made it last night after emailing you to ask how much it makes. Since I'm going to a friend's house and I don'tknow how many extra kids there will be I doubled the recipe. I had thought about using milk chocolate, but it would never have had the fantastic flavor thatdark chocolate gives this dessert. The next time I make it I will put the cream in a much deeper bowl. I was smart enough to put the ice bowl in the sink sothat I wouldn't have to deal with water spilling everywhere. The mousse splattered everywhere as I mixed it until it started to thicken. Maybe I shouldn't starton high speed. Many lessons were learned making this for the first time. I will make it again that is for certain, assuming that my friends don't drop dead of aheart attack after eating this for dessert tonight. I can think of so many different flavorings to add. If I have any leftover I'm going to try freezing it to see if Ican make a mousse ice cream. As I was stirring the chocolate into the hot cream I realized that this would make a great ice cream base. Just add in thesugar and some vanilla to the cream instead of the egg whites and put into an icecream maker after you've cooled the cream in the ice water bath. After I gotthe mousse made I pulled out my fancy cake decorating gun so that the heat from my hands wouldn't melt the cream in a pastry bag. I piped the dessert intoplastic wine glasses. Each serving is just under 4 ounces and I ended up with 10 & 1/2 glasses. I've come to realize that I should have allowed the mousseto chill overnight and then piped the dessert into the glasses so that it would have held the piping shape better. Live and learn. I'm including some photossince I know you'll want to see what my efforts looked like. I see that I should have put a small cookie in the bottom of the glass to keep the mousse fromsinking into the stem.

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 scoochmaroo says:  Aug 1, 2009. 11:08 AM  REPLYOh Holly! Thank you so much for the time you took to document your efforts. I know your trials will be helpful to everyone who tried this recipe. Yourdesserts look amazing! Let me know how further adventures go!

 Meesy7 says:  Sep 7, 2010. 2:07 PM  REPLYInstead of chocolate, would fruit work to?

 maurice1993 says:  Jul 15, 2010. 8:49 PM  REPLYhey, just a little funky doubt I have. since english isn't my fist language, and the dictionaire from google translator said double cream is something like theanoyng thing that spots at top from milk when you let them boil... (some, like my dad like this thing, but I do not) is that right? cause I tried out some icecream recipe that needed double cream and... surprise - not only I discovered a cake cover, but my 'ice cream' was ruined... not much to complain abouttough, the cake was amazing with that cover... hehehe so, at portuguese, double creams means.... what?

 scoochmaroo says:  Jul 16, 2010. 8:54 AM  REPLYOoh, good question. Double cream is just a heavy (very heavy) cream. In the States, we can substitute heavy whipping cream. Maybe something likecreme de leite would work.

 maurice1993 says:  Jul 16, 2010. 11:05 AM  REPLYyeah, this was my first though... the anoyng creme de leite... but I'll try it out the same way when I can find some time... if it works, I'll let you know =]

 HazelPethig says:  Jun 30, 2010. 7:15 PM  REPLYIn Canada you can buy cartons of pasteurized egg white in 250 ml containers. great for meringues and other recipes that call for raw egg whites

 brooklynlord says:  Feb 27, 2010. 9:04 AM  REPLYWhy can't you use powdered sugar?

 At Liberty says:  Jun 23, 2010. 4:53 AM  REPLYI'm guessing it's b/c powdered sugar has cornstarch in it.

 Tori^sStory says:  Feb 13, 2010. 4:55 PM  REPLYI've never made mousse before, but after seeing how easy this is... :D

Do you have to use dark chocolate?

 brooklynlord says:  Feb 27, 2010. 4:16 PM  REPLYI don't think so, but using that might get it super-sweet.

 Darcy777 says:  Feb 25, 2010. 1:01 PM  REPLYFYI to anyone who hasn't noticed this yet.

Pasturized egg whites can be purchase in the US in cartons in the egg section. I can even find it here where I can'f find very many other less commonthings.  I can also find non-pasturized egg whites in a carton. Iuse these to make meringue. So, be sure to read the carton.  Now, if I could only find tomatopaste in a tube.

 scoochmaroo says:  Feb 25, 2010. 3:06 PM  REPLYGreat tip! I didn't know that.

Where do you live? Perhaps we could trade your pastuerized egg whites for my tomato paste in a tube!

 ander says:  Jul 21, 2009. 11:48 PM  REPLYYup, looks pretty fabulous... I'm wondering, though: Should I make an advance appointment with the hospital emergency room? :?)

 marinekid says:  Nov 25, 2009. 12:36 AM  REPLYwhy, it's just chocolate mousse. Your not like me and lactose intolerant are you? I have to take various pills and medications before consumption of anylactose-containing product, or its internal gymnastics for a few days

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 prickly vegan says:  Feb 2, 2010. 8:45 AM  REPLYif you're lactose intolerant, you might want to try coconut cream. it's amazingly easy and probably just as addictive (and just as fattening!). I had anopen box of coconut cream in my fridge and a pan of melted chocolate on the stove one day and thought, 'what if?' i think i mixed them at about a 1:1ratio, but you might need to tinker. Just slowly add the cold coconut cream to the slightly cooled (warm) melted chocolate, whip it up, pour it into cupsand then cool in the fridge.

if you're also looking for a lower fat version, you can do the same with pureed silken (japanese) tofu, with a bit of added sugar. Add some alcohol toit, like Amaretto or rum, or espresso, and most won't even guess it's tofu!

 Mehehehful says:  Feb 4, 2010. 6:16 PM  REPLYI'm guessing your a vegan? Thats great advice, my brother's a strict vegan and halve of my family is lactose intolerant, we usually use almondmilk but coconut cream... mmm that sound REALLY good. Thats great though thanks, now I can make some for the whole family!

 prickly vegan says:  Feb 5, 2010. 12:23 AM  REPLYglad to help!  just to clarify, i'm not trying to 'de-dairify' this lovely mousse recipe. it looks delicious, and would taste/feel totally different ifmade with coconut. (might be worth a try though.. could be good!)

If you need an egg-free, dairy-free alternative though, coconut cream rocks! (Just make sure you use coconut cream, not milk.) it's hugelyfattening and decadent, but i don't think it's any worse than full-fat cream and eggs, plus, no cholesterol or tummy-upsetting lactose. Theflavor mixes well with chocolate, and the texture is dense and smooth (more like a thick pudding than a mousse). It's a great treat for a vegan,but just as tasty for dairy lovers!

 Mehehehful says:  Feb 14, 2010. 10:15 AM  REPLYGotcha. I got some yesterday at whole foods. Love it!

 goeon says:  Feb 13, 2010. 7:45 PM  REPLYDelicious , the best thing I've eaten in a while 

 Jyssa says:  Feb 5, 2010. 3:48 PM  REPLYmmmmgghhmmmgmgmhhhmm.... my mouth is watering at the thought of this stuff...going to go make additioins to my shopping list now! This sounds SOyumptious :)

 guillotine says:  Jan 20, 2010. 2:05 PM  REPLYi had a hard time beatting the mixture what might i of done rong

 Romado12187 says:  Jan 20, 2010. 11:40 AM  REPLYThis would be good with Cocoa Krispies sprinkled on top

 Zaphod Beeblebrox says:  Jan 19, 2010. 3:52 PM  REPLYthere is a guy at our starbucks who looks EXACTLY like gordon ramsey!!!!!!!

 mdeblasi1 says:  Jan 13, 2010. 7:59 PM  REPLYI was thinking of using this to fill the layers of a chocolate birthday cake next week, maybe some brandied ganash (sp?) on top.

 porcupinemamma says:  Dec 17, 2009. 2:05 AM  REPLYLooks deeeeeeeeelicious. Silly off-topic question; I've heard duck eggs are quite big, but can anyone tell me if they taste like eggs from hens?

 bluesquirrel says:  Jan 9, 2010. 7:24 PM  REPLYI've never been able to find a difference personally, and we used to raise both ducks and chickens.

 porcupinemamma says:  Jan 9, 2010. 8:24 PM  REPLYThanks :0).  It would be fun to do a blind taste test with my kids :0)

 komecake says:  Dec 23, 2009. 5:52 PM  REPLY  Mmmm, duck babies.

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 DrWeird117 says:  Jul 22, 2009. 4:37 PM  REPLYUsing powdered sugar just turned it into glop. Not bad for a slingshot, though. But seriously, this stuff is great!

 scoochmaroo says:  Jul 22, 2009. 5:06 PM  REPLYYeah! You can't use powdered sugar! (sorry, thought I mentioned that, but looks like I edited it out when I split the Brit/Yank versions). I'll put it back in,thanks ;)

 sir_h_c says:  Dec 15, 2009. 10:10 AM  REPLYcouldn't you theoretically use powdered sugar but use less of it?  after all it's just granulated sugar turned to dust.  maybe measure the appropriateamount of castor sugar, blend to a powder and measure again so you know how much to use the next (innevitable) time you make it.I thinks experimentation is in order...

 mivox says:  Jan 1, 2010. 8:53 PM  REPLYPowdered sugar has cornstarch added to it, so it doesn't work the same as 'crushed' regular sugar.

 DrWeird117 says:  Jul 22, 2009. 6:14 PM  REPLYYou did mention it, but when you did, you fueled curiosity.

 scoochmaroo says:  Jul 22, 2009. 9:47 PM  REPLYAHAHAHAhaha. Awesome. I'm so glad you both tried it and posted your results. 5 stars.

 pieman12 says:  Dec 24, 2009. 11:04 AM  REPLYis this glueten free? i want to give this to my class but one kid is alergect to gliten,wheat and pretty much evry thing else and hes a vegetarian. would he beable to have it?

 scoochmaroo says:  Dec 24, 2009. 12:46 PM  REPLYI too have a gluten allergy!  What a bummer.This recipe has no gluten in it.  As long as he's not vegan, everything in this is fine for him.  However, depending on the age of the children, you maywant to give the meringue powder a try in lieu of the eggs, just to be safe.

Good luck!  And good luck with the ensuing sugar rush ;)

 deaddude says:  Dec 23, 2009. 12:56 AM  REPLYHello scoochmaroko.Just wondering for one recipe how many peeps does it servepeace outkeep rockinDeaddude

 scoochmaroo says:  Dec 23, 2009. 10:13 AM  REPLY4-6, depending on your serving size!

 Sabata says:  Dec 20, 2009. 9:10 PM  REPLYScooch, this stuff rocks da house! It took longer than 4 minutes to make, but I had a young'un "helping" me. And once it was finished and chilled, she wouldhave eaten the whole batch if I'd let her. LOL.

 JJVOgre says:  Nov 22, 2009. 6:14 AM  REPLYWill definitely give this a go! Probably make a gluten free pie crust and have a mascarpone topping or some other whipped topping over the mousse. Wasactually going to look for a mousse recipe too, then when I got the email this morning it was already there waiting for me which is even more key to behonest, so thanks again.

Peace,

Jesse

 griesegal says:  Dec 20, 2009. 4:15 PM  REPLYThe fastest, simplest gluten free pie crust is "graham cracker" style crust made with Health Valley Rice Bran Crackers.  I usually crush about half apackage with 1/4 cup sugar and 1/4 cup melted butter. 

Page 12: 4 Minute Chocolate Mousse

http://www.instructables.com/id/4-minute-Chocolate-Mousse/

 scoochmaroo says:  Nov 23, 2009. 11:27 AM  REPLYShare your gluten free crust recipe!!

 JJVOgre says:  Jan 20, 2010. 12:48 PM  REPLYHey,

Sorry I didn't get back to this earlier... if you only knew how busy I have been as of the past couple of months... I mean that, it's been insane!

Anyways, the crust recipe:two cups GF flour (1rice/1 tapioca; note if you want to healthy it up, use brown rice flour, this recipe needs all the help possible in the healthydepartment!)6 talbe spoons butter6 tbsp shortening1 tsp powdered milk1 tsp xanthan gum or guar gum1 tsp salt, if desired1/3 cup cold water

Sift both flours, gum, milk, salt in a bowl; add butter and shortening using a pastry cutter or two knives until cut well then add water and knead until itis the consistancy that is a bit soft but not too stiff. Make two equal sized balls and place each between waxed paper and roll to fit a nine inch glasspie dish. Fill w/ filling and bake 350 for 45-50 minutes; until the crust has changed color. If you want a crust w/ a darker color use a little egg wash onthe crust itself (I do).

Sorry once again about the delay on this, it's been in my box for so long... but my emails are now down under 100!

This was a recipe that I got from celiac.com by Belinda Meeker. It is good!

Now I must get back to being productive!

Peace,Jesse

 Thelonelysandwitch says:  Dec 7, 2009. 2:45 PM  REPLYYour a genious i love chocolate mousse. This recipe is extremly easy and simple. Just one question, will light cream work cuz that is all i have at themoment?

 skinnyboy says:  Dec 9, 2009. 5:55 PM  REPLYLight Cream can work, but it takes a lot longer to whip it to any kind of peaks.  I wouldn't like to think how it would affect the consistency of this.  Doyourself a favour and grab some Heavy Cream for this one. 

 Thelonelysandwitch says:  Dec 11, 2009. 3:42 PM  REPLYnice thanks.

 SeaLion says:  Dec 4, 2009. 1:43 PM  REPLYA lot of people probably have asked you this but...how many does your recipe serve? I'm planning to make it for my friend's pre-Christmas gathering party...

 Heliosphan says:  Dec 2, 2009. 4:22 PM  REPLYScooch, that does look fantastic! I may have a go myself.I'm in the UK but I make a point of avoiding everything that bully of a cook manages to get shown on TV, I think he's universally hated over here, kind of likeSimon Cowell. Thanks for revealing something of his (and yours) worth knowing about without having to hear him talk.

One question - that first photo of yours looks like the mousse is mixed in with chocolate cake pieces, kind of like a Sundae. Is it or is that just how the texturemade it look?Thanks!

Stu

 scoochmaroo says:  Dec 2, 2009. 9:20 PM  REPLYIt's not! It's just the mousse topped with shaved chocolate.  It's got a fairly dense texture to it.Thanks!

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