Tonight I'm going to show y'all how to make chocolate mousse the good old french way.
It's really quick and delicious!
4oz or 110g of bittersweet chocolate (60%)
3 tps powdered sugar
1 pinch of salt
I'm playing Super Mario World. So every time I die, I'll upload a photo with the next step. This way, you can see how much I suck!
Also I'm gonna tripfag for the rest of this.
First: Start melting some chocolate!
1.Put a couple inches of water in a pot and put a medium sized bowl over it.
2. Heat up the pot The water will gently heat up the chocolate to keep it from burning.
Pro tip: Add a couple drops of water when you are melting chocolate to prevent it from overheating.
Separate your egg yolks and white.
VERY IMPORTANT: DO NOT LET ANY YOLK INTO THE WHITE BATCH
Okay, I'll share. To correctly heat chocolate, one needs a double boiler. A pan inside a pot CAN function as a double boiler, however not the way OP is doing it.
The steam from the double boiler is around 180 degrees, if i remember correctly. This steam temperature is CONSTANT. When this heats the bowl, it also heats it to a constant 180 (or whatever) degrees, and keeps the chocolate at that temperature.
By submerging the bowl in the hot water, rather than just kissing it with the steam, you're heating the chocolate to whatever temperature the water is at, which gets way higher than 180. at which point you might as well be using just a single pot directly on the burner.
>not the way OP is doing it.
what you described seems to be exactly what op is doing
but even 180 is overkill for chocolate, I can put my hand in the hot water I use to melt chocolate
>By submerging the bowl in the hot water, rather than just kissing it with the steam, you're heating the chocolate to whatever temperature the water is at, which gets way higher than 180
Yes, water can get hotter than 180. Good observation. But you shouldn't have it that hot when you are melting chocolate.
You are just being a cunt if I'm being honest senpai
all right. But two things: I dunno, I think I see an air space between the bottom of the bowl and the water in the pan. Also, if the guy has the burner setting lower, the water doesn't even boil, so it doesn't even matter if he doesn't walk away from it. The overhanging lip of the bowl is definitely right, too. No water will get in the chocolate and seize it. For all practical purposes, this works. OP will not burn his chocolate. Watch. Rules can be broken if you understand them.
As you mix, you'll notice the egg whites will begin to stiffen
Once that happens, continue to mix and SLOWLY begin adding the powdered sugar.
That's where you're wrong, friend. Notice OP's reference to having to be quick. That means he's set it up to burn his chocolate, giving him a window of about 10 seconds where his chocolate is at the correct temperature.
fug... I died really quickly.
Now when the whites /really/ start to stiffen, it's time to stop mixing. Overdoing it can ruin everything.
You're just too stupid to even understand what's going on.
Dude, I think all of us here know how to melt chocolate. We all understand the science of it, but you're trying to bust out rules of thumb based upon the science of it, which we don't need. Sit back and enjoy the thread, or spend 10 minutes typing out a commentary on the science going on for noobs who might also be watching.
On that note, do you know how I deal with autistic co-workers who try to take over your station? I let them. I'll say: oh, my, really? Gosh, you had better show me! by all means, go ahead! The I relax a bit and watch them struggle with 2 stations, and step in only if they can't juggle them both. If they can, I have an easier day! If they can't, they look like assholes.
And now the moment of truth.
Here's my disgusting chocolate.
Remember those egg yolks we put to the side?
Take the chocolate off the heat and mix the yolk with it.
nah, it's pretty rare. They usually burn out from the stress, or get fired because they can't work as a team. Sometimes my lesson teaches them how to be part of an efficient kitchen though.
oh fuck! I forgot to mention that when you separate the eggs, add a pinch of salt to the whites!
Maybe next time I'll be more careful about how warm the water gets. This is basically the only desert I make. I'm more of a meat and vegis kind of person.
After you mix the yolk and the chocolate, it will turn pretty dark, but fear not! It's part of the job.
Now begin to slowing at bits of your egg white to the eggy-chocolate by softly folding it in.
Died really fast that time.
Anyway, keep on mixing, you're gonna have a bunch of white streaks, but that's fine.
Once again, don't be too aggressive or mix too much, we don't want too many of those little bubbles in the whites to collapse.
Finally, when you only have a little bit a white streaks left stop mixing and chill.
After that you can serve! I like a little bit of fruit and a nice glass of milk on the side.
How long did those egg whites sit after you whipped them? They get clumpy like that if you let them sit and it's more difficult to incorporate them just as if you had over whipped them. The proteins in an egg white foam want to retract back into a more natural state and it causes them to make the whole thing seize up and if you let them sit long enough the meringue will even leak liquid.
If you use them immediately after whipping you wont get the little clumps, there should be actual streaks of white. You end up deflating the mousse much less.
Once I stiffened the eggs I immediately took the chocolate off the heat and mixed in yolk.
Once that was mixed, I started incorporating the whites. It could not have been sitting for more than a minute.
That looks pretty great! Would consume greedily/10.
I don't know about the rest of you, but now I know the reasoning behind water levels for melting chocolate. Thanks autistic anon!
Looks tasty OP.
I'd use sea salt instead of table salt and add a bit of caramel.
>Water boils at 100 celcius.
>And steam is supposed to be indirect heat which do not quite reach that level.
>Now, try doing the math.
I only didn't get whether they were talking with C or F, had my suspicions on C.
>Inderect heat that does not quite reach that level
Its in Fahrenheit, dummy.
Besides, most cooking is done with Fahrenheit anyway. Did you ever see when somebody wanted to put the oven on 350 degree celcius?
Ideally, you want to heat chocolate low and slow. The max temperature you ever want the chocolate itself to get to is about 86ºF (30ºC). Heating very quickly, or hotter than this will either burn it, or rearrange the crystalline structure into a nasty, grainy texture. When a double boiler method is employed, because of the gentle, indirect heat and slow heat up of the glass bowl, it is very hard to go too fast or hot. It can be done, but it's difficult. One important thing about melting chocolate like this is the inner container fits so there is no way steam can condensate and drip into the chocolate. A couple drops of water will make melting chocolate pucker up like a clenched asshole. Oddly enough, a lot of liquid will allow it to melt once again. Chocolate's pretty interesting stuff. Anybody got a link about its crystal structure and tempering and shit? I'm too lazy to google.
OP was being sarcastic about his "disgusting" chocolate. It looked fine. The color darkened because he put egg yolk in it. We've been teasing the guy who got all worried about OP's double boiler.
bahahahahah no youdensemotherfucker.jpg
>how are you still trying this hard
OP's mousse is textbook, faggot
good show, old man, trolled us well. hahahaha burnt chocolate hahaha
You can dry the fuck out of your steak and drench it in a sauce and no one will notice. Same idea here.
OP burnt the fuck out the chocolate. Didn't matter too much for his final product though.
By all means though, stay ignorant if you want.
OP here. I openly admit that I burn my chocolate.
I never knew I was doing it wrong in the first place.
Next time, I'll try and control the temperature a bit more. I'm thinking I'll chop up the chocolate more finely, melt it under hot water that might be barely simmering or not at all and with more of an air gap to try to keep the temp around ~95F.
If the temp is that low, then I'll also see if I can add the yolk to the chocolate while still under heat and without yielding so that the whites are easier to fold in to get a fluffier mousse. As you can see in >>7348469, once I add the yolk mix, the chocolate really gets thick.
Also I forgot to mention a couple things:
1. The eggs should be at room temp
2. I did this recipe from memory and used too much chocolate and sugar. It should be 3.5oz or 100g choclate
3. 2 tsp of sugar
Next time I make this, I'll be more careful, try to take better pictures (probably not gonna happen), and see if I can improve the quality. If it's good enough, maybe I'll sew together a vertical.
you have posted no pics that show "burned" or overheated chocolate. Unless you can positively say the melted chocolate was stiff or grainy or lumpy and not smooth, it was just fine
everything is fine. you're being trolled by a rusemaster.
It got very stiff when I added the yolk. I'm not sure how avoidable that it, though. It could be because the yolk is room temp and brought the chocolate mix below it's melting point.
We'll see in round 2!
stop copying me
You didn't burn the chocolate at all. You cooked the egg yolks by adding them too fast, that's why it went stiff.
it's easiest with an electric beater, but whip the egg yolks together and slooooooowwwwllllly drizzle a little chocolate into them, then beat, then a bit more chocolate, then a bit more and bit more, until the eggs are warm and throughly mixed with chocolate. gradually combine the rest, the whole tempering/mixing process should take about 4-5 minutes, it's the only part of mousse that you have to be a bit finicky about.
So no, you didn't overheat your chocolate.
>How the fuck can you even sit down with so much ass-rash?
Jesus, aren't you dedicated.
If there's a butthurt one here, it's you.
>stop copying me
You wish, you mongoloid. Unlike you, I use proper grammar.
Kill yourself :^)
OP, did you adjust your water level at all? In your first photo it looked like the water was above the level of the bottom of the glass, leaving no air gap. Did you dump out any water by your third photo?
nah. it clearly hasn't broken, it's viscous and shiny. OP didn't use a drop of butter or oil, that's why it's not free flowing.
not tempering the egg was the reason it seized, but it never broke or burnt or the mousse wouldn't have worked. If you mix burnt chocolate with egg whites you get a grainy pudding at best, it never forms up.
So I made some more at a superbowl party because a friend requested it. We watched the temperature of the chocolate pretty carefully and I can confirm that it was barely at melting point.
The chocolate wasn't overheated, but it still stiffened when I added the yolk. I'm not sure if it was because the yolk itself causes it to yield and this is unavoidable or it's cools the chocolate down below melting point and starts to "freeze."
Either way, more research is required. Perhaps next time, I'll warm up the yolks to about the same temp before adding or keep the chocolate over the simmering water while adding it.
Did you add a pinch of salt? Is your bowl and whisk immaculately clean? Are you mixing at medium speed?
Keeping the chocolate over heat is a good idea. Are you sure you didn't get any whites in the yolks? Are you adding them one at a time, mixing until it blends in before adding another one?
Honestly, what I think is happening (especially if you're dumping all the yolks at once) is the small amount of water in the yolk really wants to seize the chocolate as the sugar grabs for it, then the cocoa butter nopes the fuck out. I think when you dump 1 yolk at a time, it starts to want to seize, but you stir it in so fast the fat content balances out, and the yolk re-emulsifies the mixture. Plop 1, stir in like a bitch. When it chill out, repeat.
Yes, yes and I did at high speed at first, then slowed down halfway.Whisked for a good 10 minutes before making that post, and 5 minutes more after. Don't have a machine so I did it by hand.
I think I added either too little salt, or added the powder too soon.
It turned into a sweet-but-salty white substance, looked a bit soapy.
Maybe I stopped whisking too early, though.
Eventually just added my chocolate too it, mixed it until it was a thick, brown batter-like liquid and poured it into a dish and put it in the fridge.
After 2.5 hours I checked it and it didn't move around after moving the bowl anymore.
I used twice of everything because I wanted to make for my roommate as well.
Going to check after dinner (~8 hours) so I hope it turned out okay.
hey op it looks really good, i thought it was more complicated than this. i heard it involved using gelatin and other things. maybe i'll try it sometime.
pic in >>7348314 is basically my face reading this thread though. this board is becoming terrible.
>OP makes chocolate mousse without fucking it up
>Shitposters can't help but cry at every little detail like they're Gorden god damn Ramsey
>Absolutely no failure to justify their crying
God damn, this board is the worst. Good dish, OP.
There are a lot of recipes for chocolate mousse out there. Some are fairly complicated, some are not so much. OP's is pretty basic, but it exemplifies some very critical science going on with chocolate and eggs. His chocolate melting was fine (it was not burnt), as well as his egg white beating. The melted chocolate appeared to seize after he added the egg yolks here >>7348469
Pretty sure the reason is >>7355993
this anon: >>7355675 and >>7356027 is either not beating his whites fast enough (it is by hand), or just going too damn hard, which either is setting initial large air bubbles or whipping past a stiff peak. Large bubbles kill the foam. Medium air bubbles is what you want for the eggs to set. Beating past stiff stirs the whites back down, and they will never regain the air volume. This is a hell of a lot easier with an electric mixer. I recommend getting the process down with that first, so you know what you're looking for before doing it by hand.
Yes, OP said he removed the chocolate from heat before adding the yolks, which would make them harder to mix in without seizing from the slight amount of water content in them, even if added one at a time. Keeping the chocolate warm whilst applying the rule of thirds should fix this issue. When incorporating disparate ingredients in baking, best practice is to add 1/3 of the new ingredient at a time, mixing, and adding more.
Right, I think the biggest issue though is he is adding the eggs into the chocolate, as opposed to pouring the chocolate into the yolks a bit at a time while whisking them. This raises the temperature of the yolks gradually and prevents them from cooking. Doing it this way will give you a smooth homogeneous custard, instead of those small chunks of cooked yolk that are visible in the photo.
READ THE THREAD
TEMPER YOUR EGGS
you make the exact same mistake twice, and you never burned your chocolate in the first place, you simp.
add CHOCOLATE to EGGS
not EGGS to CHOCOLATE
this is basic basic shit FFS at least dozen posters ITT have told you you didn't burn the chocolate!!!
We're not talking cooked sugar temperatures here. <80ºF is not going to scramble eggs, but slowly drizzling 80ºF melted chocolate into a bowl of eggs may work, or it may drop the temp of the chocolate so that it solidifies. I have only seen people put yolks into melted chocolate, one at a time. You can actually see the chocolate start to seize as you fist mix it in when the small amount of water in the miniscule remnants of albumin attract the sugar in the chocolate which makes the cocoa butter freak out, but you immediately reverse it as the fats in the yolk re-emulsify it granted you immediately stir it in. A fail-safe measure would be to have melted butter along with your chocolate in the first place. Gives a wider tolerance for liquids, though it'll be a different mousse.
Fair enough - with the chocolate it isn't going to be hot enough to scramble now that i think about it. However for any other hot liquid you definitely want to temper to avoid proteins starting to bunch.
holy fucking christ on a pogo stick you are insufferable!! TEMPER THE EGGS OR GTFO
here I have a recipe even you chucklefucks can't screw up:
A 3-quart porcelain or stainless steel mixing bowl
A wire whip or electric beater
4 egg yolks
¼ cup instant sugar (very finely granulated)
¼ cup orange liqueur
A pan of not-quite-simmering water
A basin of cold water
6 ounces or squares semisweet baking chocolate
4 Tb strong coffee
A small saucepan
6 ounces or 1 ½ sticks softened unsalted butter
Optional: ¼ cup finely diced, glazed orange peel
4 egg whites
Pinch of salt
1 Tb granulated sugar
2 cups vanilla-flavored crème anglaise (custard sauce) page 588, or lightly whipped cream sweetened with powdered sugar, page 580.
Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur. Then set mixing bowl over the not-quite-simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger. Then beat over cold water for 3 to 4 minutes until the mixture is cool again and forms the ribbon. It will have the consistency of mayonnaise.
Melt the chocolate with the coffee over hot water. Remove from the heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar, then beat in the optional orange peel.
Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed, page 159. Stir one fourth of the egg whites into the chocolate mixture. Fold in the rest.
Turn into serving dish, dessert cups, or petits pots. Refrigerate for at least 2 hours or overnight.
Pass the sauce or whipped cream separately.
You weren't reading what I said. You don't need to temper the yolks when you're not working with cooked sugar temperatures. Now, I love me some Julia, and her technique is tight, but her mousse recipe is a vehicle for rum and coffee. The amount of liquid in the chocolate ensures it will not seize, yet to compensate for the thinness of the resulting mousse with this much liquid she whips her yolks, and to compensate for the diluted sweetness, she adds sugar to them. Well, then you're working with a cooked sugar and in that case, yes, you temper the eggs. Notice how she brings the yolk/sugar/rum mixture back to room temperature before combining it with the chocolate/coffee mixture. OP's recipe is much simpler, but skirts with danger of the hydrophilic sugar and hydrophobic cocoa butter emulsification breaking. I bet it's more chocolatey, too.