Help needed - chocolate mouse

Little_Miss_Naughty

Hi All

I am trying to make a white chocolate mouse for dinner tonight. I have followed the recipe but when i whisk in the melted chocolate and double cream to make it peak the mixture goes kind of lumpy like it has curdled.

Any ideas where i am going wrong - it still tastes ok but does not look nice.

Thanks

angelavdavis

I have followed a recipe here many times with dark chocolate and it never fails:

http://uktv.co.uk/food/recipe/aid/516708

But I know white chocolate isn't the same thing. Here is a recipe specifically for white chocolate, but I haven't personally tried it.

http://uktv.co.uk/food/recipe/aid/513977

Was the double cream pre-whipped? It sounds like it cooking somehow? Has the mix cooled down sufficiently??

Other than that - no idea!

thriftlady_2

:rotfl: I had to laugh -sorry, but we have a mouse problem (they're living in our garage) and we've trapped 2 using this. It's provided a lot of fun this morning, we've released the little beasties into the wild -they were so cute

Sorry:o white chocolate does tend to go lumpy and is more temperamental than ordinary chocolate.

Seakay

http://www.britishexpat.com/Recipes__White_Chocolate_Mouss.293.0.html

This recipe suggests that over-heating can be a problem.

If it still tastes nice then I suggest disguising it with a layer of something on top to serve (fruit puree/coulis?)

But I am sort of disappointed that you are not having an animal-themed dinner!

Gingernutmeg

Nigella has a recipe for a white chocolate peppermint mousse, it seemed nice and fairly problem free (although maybe not if you're worried about the egg, although egg whites are a 'safer' option than raw whole egg) -

250g white choc
250ml double cream
1 egg white
1/4 tsp peppermint extract

Melt choc and leave to cool a little.

In another bowl whisk cream, egg and peppermint to soft peaks. Mix a dollop of the cream into the choc mixture, then fold the choc mix into the cream.

Divide between six small glasses, chill, decorate with a mint leaf (opt) and serve.