This week’s Tuesdays with Dorie recipe from Baking Chez Moi was one I had earmarked to bring to a dinner on the weekend. The recipe said it serves 8 so I felt that was perfect for a dinner of 7 people (you know, the one leftover dessert that brings you so much joy the next day?!). In the end, the recipe ended up making TWELVE pretty generous portions (I served them in 1/2 cup – 4oz capacity – ramekins) and, while everyone loved it at the dinner, it wasn’t my favourite Dorie mousse recipe (her “Top Secret” mousse is!).
This recipe also included a couple of extra steps – and apart from the fact that I messed one of them up, I do wonder if they are necessary. Dorie (borrowing from Pierre Hermé) calls for cooking the eggs with a hot sugar syrup cooked to 257˚F – except if you are me and look too quickly at the recipe and only cook it to 217˚F (seriously – if you have the book, take a look – the 5 is a weird one and at a glance looks like a 1. Well, that’s my story and I’m sticking to it!). I was too far in the process when I realised to start again (and didn’t have more eggs and was too tired from my run to go and buy more) and I knew that these eggs would still be “cooked” more than other mousse recipes (i.e. “Top Secret”) where the chocolate is the only thing cooking the eggs and it’s way cooler than 217˚F. So, what did the difference in temperature do to the recipe? I’m not sure so I’ll prob make this again (minifying for sure!) but I’ll hazard a guess and say that cooking the sugar to a hotter temp might end up making the end result more dense and less fluffy – as I’d have preferred. This mousse was light and soft (even after a day in the fridge) and, while it was tasty, not my favourite texture – I much prefer the dense, richer version (“Top Secret” or my own version in my book). It also wasn’t super rich – mine was much lighter in colour than I was expecting.
So, what do we think – did the extra 40˚F have made a difference to the colour and texture? I guess there’s only one way to find out (as in, make it again!)
Get the recipe for Dorie Greenspan’s Rich Chocolate Mousse on page 296 of Baking Chez Moi.
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