Recipe Box: Butter mousse

My family arrived at Ponderosa, hungry and ready to eat. Being a picky eater, I carefully scanned the buffet. I put a few things on my plate that I thought I should eat first, including chicken, green beans, and potatoes. When finished, I intended to head to the ice cream machine for a soft serve swirl cone with sprinkles. On my way back towards the buffet, I spotted a big tub of vanilla mousse. I loved mousse more than ice cream, but had never seen vanilla before. I had only ever tasted chocolate mousse and thought this was my chance to try vanilla. I got a clean plate and loaded it with the vanilla goodness. A rather large portion didn’t faze me, and I was thrilled about this newly discovered dessert. I sat down with a smile and my spoon, ready to dig in. Overloading my spoon, I put the sweet treat on my taste buds only to realize I was eating butter! The big bite was too much to swallow. I spit in my napkin but was left with a mountain of butter on my plate. Feeling embarrassed, I opted not to visit the ice cream machine.

Now and then, my daughters and I pick up a container of chocolate mousse from the deli counter at our local grocery store. On occasion, we make a batch of homemade. Often, they like to hear the story of when I ate butter, finding amusement in the predicament.

Mousse is easy to whip together for an everyday delight or special occasion or to add to your lunchbox for a weekday pick-me-up. The ingredients are minimal, and the taste is above par. In my childhood, I thought only chocolate mousse existed and, on one occasion, vanilla as well. Today, the Taste of Home website says they offer recipes for over 25 mousse flavors. I’ll share a simple recipe that I’ve tried and that holds true. I hope you have a ‘butter’ experience than I did with your mousse. 

Contact Ashley at ashley@tippgazette.com

Chocolate Mousse for beginners 

Ingredients

·         3 1/2 ounces dark chocolate 

·         1 tablespoon unsalted butter

·         2 large egg yolks

·         1 tablespoon white sugar

·         1/4 cup water

·         1 tiny pinch salt

·         1/2 cup chilled heavy whipping cream

Directions

1.    Break up or chop chocolate into small pieces and set aside with butter.

2.    Add egg yolks, sugar, water, and salt to a metal mixing bowl. Cook, whisking, directly over medium-low heat until the mixture is thick, foamy, and hot to the touch (145 to 150 degrees F)

3.    Once the yolk mixture is thick and hot, add chocolate and butter, and whisk until all chocolate is melted. Let rest for a few minutes on the counter, whisking occasionally to further cool the mixture to just above or at room temperature. The chocolate mixture shouldn’t go into the whipped cream while still warm, but if cooled too long, the mixture may get too firm to fold in.

4.    Whisk cold cream until medium stiff peaks form. If cream is whisked further, it will separate and the final texture will be grainy.

5.    Transfer about 1/3 of chocolate mixture into whipped cream, and fold with a spatula until almost incorporated. Gently fold in remaining chocolate, trying to keep as much air in the mixture as possible.

6.    Transfer into 4 serving dishes, wrap, and chill before serving, at least 1 hour.