I'm trying to teach myself how to be a better cook, so I research different recipes and love to experiment with different ingredients and spices. My mother never really was interested in cooking, and rarely, if ever, included any spices in her cooking, so all of my experience had to come from my dad's cooking, Food Network, and Google.
Tonight, I decided, for the first time, to try making a chocolate mousse with a raspberry coulis. I think I mixed in the whipped cream and meringue a little too early to the melted chocolate, because it caused the chocolate to seize up, with little bits of chocolate mixed in, giving it a grainy texture. My question is how cool does the chocolate have to be before folding in the cream and meringue?
Tonight, I decided, for the first time, to try making a chocolate mousse with a raspberry coulis. I think I mixed in the whipped cream and meringue a little too early to the melted chocolate, because it caused the chocolate to seize up, with little bits of chocolate mixed in, giving it a grainy texture. My question is how cool does the chocolate have to be before folding in the cream and meringue?
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