Chocolate problems and solutions!

Hi everybody, This morning I tried to make a Classic chocolate mousse from one of my favorite Chefs on the FOOD NETWORK: Bobby Flay!!! I flunked twice!

First, I whipped the cream and beat the eggs into firm peaks. Then melted my chocolate. Somehow water got into it and it seized! It would of been a total waste to throw it out!

So I made Hard chocolate TRUFFLES by making tiny balls with the seized chocolate and coating them with cocoa powder! I even put peanut butter in some! Then put them in the fridge ( not too long or they are hard as rocks! ). They have rich flavor because I used dark chocolate but you can use any kind! So remember if your melted chocolate is seized it is salvageable!


Hard chocolate ( some peanut butter ) TRUFFLES!

Second, when I mixed my ( second ) melted chocolate in with the beaten eggs it went flat   ( who knows why ). So I beat my mix intil it became liquid and added the whipped cream! I put the mix in the fridge and several hours later it was hard. It didn’t have the best taste but it was still chocolate mousse!

Here is the recipe if you want to try it out! Tell me how it went! ( 4 to 6 servings )

Ingredients:                                                                                                                               -5 1/4 ounces bittersweet chocolate, coarsely chopped
-14 ounces cold heavy cream
-3 large egg whites
-1-ounce sugar
-Sweetened whipped cream, for garnish, optional
-Shaved bittersweet chocolate, for garnish, optional

Directions:                                                                                                                                 Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.

Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.

Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.



7 thoughts on “Chocolate problems and solutions!

  1. Priscilla, What a wonderful thing to take a mistake in cooking and turn it into a success. You would go far on Food Network – maybe one day you will win “Next Food Network Star!” Also, we love your tip about using almond extract in all of your cookies and pastries.
    From GwGP and GwGD (with love).

  2. What a great idea, Priscilla. I’ve had chocolate seize before but didn’t come up with a good solution for it other than starting over. This was a smart way to “save the chocolate!”
    Good luck with your blog!
    Lana & Jack

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