Mousse

Today, we'll be making chocolate mousse, but first I'd like to give a shout out to a very good friend of mine who just released a hip-hop/rap album. I'm not much for the genre, but I gave it a listen and really liked it. You should check it out too. His name is DMLH, his album is Actually Happening, and there's a lot of samples on his website -- www.dmlhism.com -- I highly recommend going over and checking it out.

Now, on to the mousse. The vast majority of mousse recipes involve egg yolks, cream, sugar, water, and whatever you're using as the flavor, be it chocolate, white chocolate, pumpkin, berries, etc. These mousses are generally on the thick side (egg yolks), and have a very heavy texture (describing food can be confusing). These can be great, but for right now I'm going to teach you a different way to make mousse, one that doesn't use egg yolks. It's a much easier recipe too.


So, our base for the mousse is simple. Ingredients...
2 Egg Whites
Half a Lemon
1/4 cup Sugar
1 cup Heavy Whipping Cream

So, you'll start by throwing your egg whites into a mixing bowl, and whipping them on high speed with a stand mixer, slooooowly adding in lemon juice and sugar (you only want about 1/2 to 2/3 the lemon juice in the half lemon), and whipping until you get stiff peaks (You should be able to dip the whip attachment for the stand mixer into the egg whites and come up with a stiff peak on top - think dairy queen). Stick it in the fridge when done.

Repeat the process, minus the lemon and sugar, for the whipping cream. Toss it into the fridge as well.

For the last piece, you can do whatever you like. For white chocolate, melt down a bag of white chocolate in a double boiler (doesn't really "melt" so check it with a spatula for consistency, and if you dont have a double boiler put a bowl on top of a pot of water), then fold the egg whites into the chocolate, followed by the whipped cream. Tada!

For berry, place the berries into a pot with 1/8 cup of sugar, and put it over low heat. You want all of the liquid to come out of the berries so it creates a syrup with the sugar. I recommend simmering the berries for a few minutes, then hitting it with an immersion blender (or a food processor/blender since most people don't have an immersion blender), and running it through a strainer to get pulp/seeds out. Fold it together like above. (but make sure the berries are cooled at least a little, they'll get hotter than the chocolate and you don't want them destroying your bubble structure)

That's all for today! If you have any requests, feel free to leave them in the comments and we'll whip something up here in the kitchen!