Thicken Chocolate Mousse for a Pie

2 Responses for "Thicken Chocolate Mousse for a Pie"

1. Chef Kevin October 18th, 2007 at 10:04 pm

   Without the base recipe, I can’t offer specifics, but your thought to use gelatin is on the mark. In fact, it’s a common ingredient in mousses. It will change the texture of your base recipe, making it somewhat less silky, but a change in texture is what you want and it won’t affect the flavor at all.

   Good thinking!

2. DENISE BATISTA October 20th, 2007 at 2:01 am

   please let me know when it is most appropriate to add it. I don’t want to put it together in the wrong order. Please help! THANK YOU

   here is the recipe:
   **it is not my recipe, I got it online**

   7 ounces bittersweet chocolate, chopped
   7 egg yolks, beaten
   2 tablespoons sugar
   1 pinch salt
   7 egg white
   1 1/4 cups heavy cream

   DIRECTIONS
   Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
   In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
   In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks.
   Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.