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| Chocolate Mousse | |
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| Topic Started: Oct 1 2008, 02:09 AM (318 Views) | |
| Bunny | Oct 30 2008, 06:59 AM Post #11 |
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A Godless life seems sweeter
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Bunny picks up dictionary Bunny nods Well, I think it's all okay, unless sponge finger biscuits are a big no-no =D (though, you can go without )
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| Sayf Udeen Ismaeel | Oct 30 2008, 07:09 AM Post #12 |
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Icon by meagan_chelsea @ LJ
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It just gets very technical as a lot of foods have additives derived from animals [Pig] or alcohol may be used in the process. There's always an alternative though.
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| DrBarryHong | Nov 4 2008, 01:07 AM Post #13 |
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I use very similar ingredients, but I whisk the egg over bain marie (pot of hot water) until it foams up and forms a thick foam. Then I add my melted chocolate and a gelatine leaf in and allow to cool. Then I fold in the whipped cream. Whipping the egg seems to make the mousse really light and fluffy. |
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| Bunny | Nov 4 2008, 03:58 AM Post #14 |
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A Godless life seems sweeter
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I prefer a heavier, richer mousse personally, it means you don't have too much, and makes packed over the brim with flavour. |
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| capricarius | Apr 19 2009, 03:15 AM Post #15 |
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Must try this! Thanks for the recipe
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8:54 AM Dec 4





