okay now below is the recipe
Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.
first of all iv never used a beater on anything before so any tips on how to make sure i whip the cream and stuff correctly? also i dont understand what is meant by "folding" the cream into the chocolate mixture? and "Fold in cooled chocolate and cocoa powder until combined"
here is a picture of the end result:
http://www.taste.com.au/recipes/4857/chocolate+mousse+in+minutes
It appears to be in two layers, the chocolatley stuff on the bottom and a layer of something white on top.
Please be as detailed as possible as i pretty much never ever cook and know absolutely nothing bout cooking
yeah smartass i have i just dont understand what "folding" means.
like is folding some special way of mixing the stuff together?
Nikki P - said
December 17 2010 @ 10:51
Break your recipe into steps and you will find it easier than it looks.
Best thing is with this recipe even if you think you screwed it up, it’s chocolate it will still taste great!
Melting the chocolate is easy, just make sure you don’t get any water in the chocolate, even some moisture from the steam can seize chocolate. Complete this before you start the eggs.
Beating the eggs and sugar is another easy one for you. You will be able to tell easily when the eggs have been beaten enough. They will be pale yellow and the volume will double. Make sure you don’t under beat them. By this time the chocolate should be cool enough. Place your hand under the bowl, if it is just warm it is ok, you just don’t want the chocolate to cook the eggs.
At this point add a bit of the egg mixture to the chocolate and stir gently. This will lighten up the chocolate mixture so it isn’t as heavy. Now add the chocolate to the eggs and fold in.
Folding is a process where you take a spatula or spoon and gently lift the stuff from the bottom of the bowl to the top, turn the bowl a 1/4 turn and repeat do this until most of the mixture is combined and you pretty much see one color. A bit of streaking is fine.
Whip the cream, this can be tricky, if you whip too much you will end up with butter. Whip until you can lift the beater up and the little peeks will stand up. If you do this several times you will see the peeks going from falling over to gently flopping over to standing up. This is where you want to be.
Now repeat the folding process with the cream as you did with the egg and chocolate mixtures.
Pour into your bowl for serving.
Whip more cream for the top.
Add your chocolate curls to the top.
Good luck, you can do this!!
Let us know how it turned out. Recipe looks yummy!!
Cookies - said
December 17 2010 @ 10:51
Have you even read the recipe? It tells you to add extra cream on the top. That is what the white substance is. I don’t see how these instructions could be more simple. I suggest watching a video first with someone making a chocolate mousse, so that you can see what is going on.
elvismomma - said
December 17 2010 @ 10:51
Folding is a special way of mixing. You usually have one "heavy" item, and you mix it carefully with a "fluffy" item, like whipped egg whites or whipped cream. You want to mix it carefully so the end result is fluffy and light.
Start with your chocolate pudding. Use a big spoon or spatula. Put just a little bit of the whipped cream in the middle. Mix by hand. Start on the outside, with one motion, scoop up some of pudding and mix it into the whipped cream part and kind of cut it in half. Scoop from the outside, mix into the middle. Turn the bowl and do it again. Once the whipped cream has been mixed in completely, add another scoop of whipped cream.
The point is to add the whipped cream a little bit at a time, mixing it in carefully. You want your mousse to be light and fluffy. If you just dump it all in at once and stir it up, it will taste the same but the consistency won’t be right.
I’m sure you can google cooking techniques and find a video to demonstrate it.