I’m having a small, non-christmas related gathering for some friends tomorrow night, for desert, wine, assorted amusements of the more literary variety. I planned to make mousse, which seemed appropriately decadent. I got three recipes for three different kinds: a regular chocolate, a regular white chocolate, and a raspberry white chocolate. I have a few observations after attempting the first, and simplest, recipe, the plain white chocolate.
1. Mousse is a lot harder than the recipe suggests.
2. Mousse should not have the consistency of pudding.
3. It is incredibly difficult to get it not pudding-like without very, very, well whipped whipping cream.
3a. It is almost impossible to get that super-whip on without an electric mixer.
I only tasted a teensy bit, but that seemed okay, so we’ll see. I think I may have to rectify the mixer thing before I continue.