chocolate mousse help

[cheezelkat]

hmmmmm

I had a recipe for chocolate mousse, and when I made it, it seemed "powdery".. Its set, I just tried some :barf:

An entire block of chocolate got wasted!

The recipe was 1 sachet gelatine
2tb sugar
250g choc
can of evap. milk

You melt the gelatine, dissolve the sugar, add the milk. Pour the hot milk over the choc, stir, pop in fridge. When thick, you beat it and chill.

I almost threw up after this stage as it was so thick, so beat up an egg white to lighten it and its still so gross. What did I do wrong? :thumbsdown:

[TeenyT]

Not sure as I have never seen a recipe for chocolate mousse that didnt use egg. Did it call for the milk to be frothy? Mousse gets its light texture from aerated ingredients (usually the whipped egg white).
Does it taste bad or is it just a heavy consistency. Maybe all is not lost. You could add some crushed biscuits crumbs to a glass, layer on the choc mix and top with a layer of ice cream and tell everyone its chocolate Bavarian instead. They'll never know!! :p

[Lirael]

I dont know, but gelatine:barf:

[Wish_Bear]

I have used this recipe for chocolate mousse heaps and it is sooo yummy.


EASY RICH CHOCOLATE MOUSSE

100G DARK CHOC CHOPPED
1 EGG SEPARATED
1/2 CUP THICKENED CREAM
2 TEASPOONS CASTER SUGAR

1. Melt chocolate gently. Transfer to medium bowl, quickly whisk in egg yolk and cream, whick till smooth

2. Place egg white in a small bowl, beat with electric mixer till soft peaks from. Add sugar, beat till dissolved.

3. Gently fold egg mix into choc mixture with spatula. Pour in to glasses for serving. Refrigerate a few hours or until set, over night is best (I never last that long)

Serve topped with grated choc.

It is so yummy.