French Style Chocolate Mousse

          I have a dream…about Chocolate Mousse. That it would be made the right way. Chocolate mousse nowadays has cream in it. This is not right. What made the mousse fluffy in the first place were the eggs themselves. This is why I bring you back an old classic the way it is supposed to be made. (Apologies for the measurements. I will translate them into an easier way to read at a later date)

          When making chocolate mousse, remember to get the best chocolate, and the freshest eggs.

Ingredients:

-11 ounces of dark chocolate (remember, the best you can find)

-6 eggs

-Just over 2 ounces butter (half salted, half unsalted)

-1.7 ounces of sugar

-A pinch of salt

          Melt the chocolate with the butter in a double boiler. Whip the egg whites until firm (they should stick to the top of the bowl when you tip it upside down). When chocolate and butter mixture is cooled down, mix in egg yolks and sugar. Fold delicately the chocolate mixture and egg whites (this is very important! *if you fold the egg whites too vigorously or too much, the mousse won’t be fluffy, or worse yet, won’t harden at all). Serve into any form of plating you want (ex: little glass cups, a big glass; *bowl you’re your choice*). Refrigerate for at least 6 hours. You can then top it off if you want with decorations, like whipped cream, shredded chocolate, raspberries, ECT…

          Enjoy the recipe! Subscribe, comment, and look forward to my post next week!

Ingredient Substitutions II

     This is a post I did 2 years ago and it's one of the most important ones i've done so far. That is why I am reposting it. :)

     When it comes to different recipes, there might come a time where you don't want to use a cirtain ingredient because you don't have it in your pantry. I have a solution for that. There are lots of ingredients that can be substituted. For instence:


1 cup buttermilk = 1 cup milk + 1 tbsp Lemon juice or Vinagar (I prefer lemon juice)
1 tbsp cornstarch (for thickening) = 2 tbsp flour
1 square chocolate = 3 tbsp cocoa + 1/2 tsp shortening (to me it dosn't matter if you use butter or margarine instead)
1 cup honey = 3/4 cup sugar + 1/4 cup liquid
cake flour = 4 cups flour plus 1 cup sifted cornstarch. Sift at least 4 times until very light. This is as good as any on the market.

     These substitutions are very effective when you are baking. A couple of other improvements that i would like to add is when making breads, muffins, and cakes, the recipe usually asks you to use oil but i use butter or margarine because it makes it more creamy and light. Those are all the tips i can think of today. Talk to you soon.
 
     Enjoy :D