3
answers449
views
A question about a recipe: Hervé This' Chocolate Mousse
I have a question about step 2 on the recipe "Hervé This' Chocolate Mousse" from Genius Recipes. It says:
"Put the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice -- it will chill faster), then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely -- it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After a while strands of chocolate form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls or jars and let set." Can I swirl in Grand Marnier and orange zest at this point, or will it seize up?
Recipe
This time last year
Brooke Dojny's Blueberry Snack Cake with Toasted Pecan Topping
submitted by Genius Recipes
Most Popular
Hotline Tags:
Hotline
Popular Questions
-
deciphering old recipes
- 35 Answers
- 553 Views
-
NYC experts! Looking for favorite, affordable, casual restaurants.
- 40 Answers
- 462 Views
-
Good burger cheese
- 20 Answers
- 433 Views
-
How does one bring a leg of Italian prosciutto as part of luggage?
- 15 Answers
- 531 Views
-
Suggestions for sides?
- 23 Answers
- 466 Views
Kristen is the Senior Editor of Food52
added 8 months agoThe easiest is to replace some of the water with Grand Marnier in the beginning, so you don't have to coordinate adding another liquid later -- in the comments on the recipe a lot of people had success this way. Hope you like it!
Thank you for your reply. If I want to keep the alcohol edge of the Grand Marnier, would it be possible to add it to the mousse as it is setting without it seizing up on me? Thanks again.
Kristen is the Senior Editor of Food52
added 8 months agoYou should be able to do it while the mousse is still a bit warm and loose, but even if it does seize up, there are instructions in step 3 for how to salvage it. Re-melting it gently shouldn't knock out too much of the booze.