Chocolate Mousse (with photo)

[farfallina]

The recipe comes from Jean Pierre Wybauw who is Technical Adviser for renowed chocolate producer Callebout.
I saw the video on Super Kitchen Machine and decided to try it asap.
If you are interested in chocolate recipes on the mentioned page you can find other videos from Jean Pierre, I'd advise to check them out



Name of Recipe: Chocolate Mousse


Ingredients:

250g dark chocolate with 70% cocoa, broken into pieces
130g milk
500g fresh cold cream
50g sugar


Preparation:


    As first thing make ready your piping bag and serving cups ready so that you wouldn't lose much time later

    Chop chocolate for 7 seconds on Speed 7

    Add milk and warm for 4 minutes at 50ºC on Speed 2-3. Transfer into a big bowl

    Wash and wipe TM Bowl

    Insert Butterfly. Add cream and sugar. Whip it for 4-4.5minutes on Speed 3.*

    Transfer whipped cream into the bowl. Mix it gently with spatula

    Pipe mousse into serving cups. Refrigerate for at least 3-4 hours before you serve


Enjoy


*Important Note: Before whipping the cream, make sure your TM Bowl is clean and wiped and do not go over Speed 3 otherwise you would end up having a nice butter! It happened to me once. If the same thing happened to also today I guess I would put a good face on and add the recipe to the blog saying "I've made a gorgeous butter for you today" Speaking of which, let me really do that soon.
As for whipping time, it took me around 4 minutes however you had better to keep an eye and watch it getting whipped through the hole of TM lid. You stop when it is whipped enough.
I use fresh milk cream (%36 fat)


Photos: http://thermomixtarifdefterim.blogspot.com/2011/10/chocolate-mousse.html

Members' comments 
Uni - keep an eye on the cream when whipping, I only whipped  3mins, about 20 sec to much. Mine turned out very runny, I just used a ladle. Fingers crossed that it will set.

Emerald125 - I just did this following instructions to the letter - even making sure my dish was super dry - in 2 minutes my cream - fresh - full fat - has started to turn to butter.  It was nice and cold - this has never happened to me before.  What could have caused it?
I have just gone to the shop - bought more cream and done it again and it took 45 seconds.  I really think perhaps the time given in the recipe is wrong.  4-4.5 minutes is a long time.   I wonder if its a typo?

 

[fundj&e]

thanks farfallina 

[farfallina]

my pleasure fundj

[fundj&e]

 keep an eye on the cream when whipping, i  only whiped  3mins ,about 20sec to much

 mine turned out very runny, i just used a ladle.finger crossed that it will set

[cookie1]

I hope it set for you. You could always drink it.

[fundj&e]

its been 9 hours now still nowhere near setting point, i was thinking of mixing it up again and adding some agar agar what do you think? i will give this ago tomorrow if not set

[farfallina]

I am sorry fundj   
I don't understand why
I did this recipe twice, whipped cream this way 4-5 times so far and I didn't have any problem.
It might be the cream you were using? Was it light cream? I use whole cream always.
Was it cold enough?
TM Bowl was washed and wiped?
Used butterfly?
You can check the picture of the whipped cream in my blog and the video in Helene's blog. Your didn't look like them at all?

Once I had 1 accident while whipping cream and it turned to be butter
Other than that I didn't have any problem
If you did all I wrote to the letter than it should be the cream you were using.

i am sorry again
I know how disappointing it is when things don't turn out as you expected...

[fundj&e]

Its not your fault farfallina sometimes things just don’t work out, maybe i have done something wrong. i will try it again soon.

I have remixed it with agar agar, it’s in the fridge now

[farfallina]

I hope we can find and resolve what the problem was fundj cos soon i will post a recipe where we'd need to whip cream as in this recipe to make a very beautiful icecream

[emerald125]

I just did this following instructions to the letter - even making sure my dish was super dry - in 2 minutes my cream - fresh - full fat - has started to turn to butter.  It was nice and cold - this has never happened to me before.  what could have caused it?

[judydawn]

Was the cream's use by date close emerald125?  I never leave my cream when beating it, I watch it closely through the lid so that I can see when it's ready as you just never know how long it's going to take.

Welcome to the forum with your first posting. 

[emerald125]

Hi Judy

Thanks for responding so quickly - no the use by is 10 days away.   I have just gone to the shop - bought more cream and done it again and it took 45 seconds.  I really think perhaps the time given in the recipe is wrong.  4-4.5 minutes is a long time.   I wonder if its a typo 

Making 2 recipes from In the Mix 2 that are not on the forum yet this afternoon so I will post reviews of those later this week.

[cookie1]

It seems Uni had much the same problem. Emerald125 I will look forward to your reviews.

[farfallina]

hi emerald,
i don't know what the problem could be.
let me tell you how i do it.

I use fresh milk cream with %35-36 fat content
I make sure that my bowl is clean and dry and my cream is cold.
I insert butterfly. I Never ever go over speed 3.

i made this a few times. timing  was around 4 minutes for my experience.

i read some reviews, some recommend to always keep an eye  while whipping and stop when it's whipped enough.

I am sorry you went through a negative experience.
I will make a note to the recipe about whiping time. Maybe this is the issue.

you can visit super kitchen machine and see the videos there.

[cookie1]

The cream must be different in each country.