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Cream-less Mousse
Cream-less Mousse

Before you jump to Cream-less Mousse recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.

Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living more eco-friendly we won’t be able to fix the problems of the environment. Each and every family should start making changes that are environmentally friendly and they should do this soon. The kitchen area is a good place to begin saving energy by going much more green.

While it may not taste as good, cooking food in the microwave as an alternative to in the oven will save you a packet of money. The energy used by cooking in an oven is greater by 75%, and perhaps this small amount of knowledge will spur you on to use the microwave more frequently. In comparison with your stove, you can make boiled water as well as steamed vegetables faster, and use considerably less energy, by using countertop appliances. Many men and women wrongly believe that doing the dishes by hand uses less energy than a dishwasher. Especially if you make certain the dishwasher is full prior to starting a cycle. Don’t dry the dishes using heat, utilize the cool dry or air dry options to increase the money you save.

From the above it should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is quite easy to live green, of course. A lot of it really is basically using common sense.

We hope you got insight from reading it, now let’s go back to cream-less mousse recipe. You can cook cream-less mousse using 8 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Cream-less Mousse:
  1. You need 4 Eggs separated
  2. You need 1 cup Strong coffee (instant coffee or dandelion tea)
  3. You need 3/4 cup Granulated sugar
  4. You need 1 cup Semi-sweet baking chocolate
  5. You need 1 cup "Flavoring" which ranges from liquor, rum, or orange juice
  6. You need 1 cup Softened unsalted butter
  7. Prepare 1 pinch of salt
  8. Take 1/4 tsp Cream of tartar
Instructions to make Cream-less Mousse:
  1. This recipe doesn't use cream at all! Separate eggs- yolks in a heat resistant bowl and whites Ina chilled bowl.
  2. Beat yolks until pale. About 3 minutes.
  3. Meanwhile, dissolve the sugar in the strong coffee over low heat on the stove until clear and no more granules are present.
  4. Dribble the hot coffee syrup into the yolks while constantly stirring with a whisk to avoid scrambling the eggs.
  5. using the same pan as the syrup was made in, combine the chocolate and the flavoring. With steaming water, create a double boiler off the stove top. You would do this by heating up water in a separate sauce pan then placing the chocolate and flavoring bowl into it to bathe and indirectly heat the mixture. Cover with a lid and set aside.
  6. Going back to the yolk mixture, beat it over a steaming double boiler for about Seven or eight minutes until warm to the touch, pale and fluffy. Avoid scrambling the eggs. Take it off the steam and beat it with an electric mixer until it's fluffy cool, and makes a thick ribbon when the mixer is lifted from the mixture.
  7. Go back to the chocolate. It should be hot and soft. Whisk the lumps out of the chocolate and fully combine with the flavoring. Add the softened butter and stir until it melts. Fold this into the yolk custard.
  8. Beat the whites on low speed for the electric mixture until foamy.
  9. Add the salt and tartar.
  10. Increase speed and beat whites until stable, stiff peaks form. It's beaten enough if you can safely and successfully perform the Blizzard test- hold the bowl upside down. If it defies gravity and doesn't soil your counter you can move on.
  11. Dump the whites in top of the yolk mixture. Using a rubber spatula, cut down the center and fold the bottom on top. Turn the bowl and repeat. This minimizes deflating the whites and ensures the fluffiness mousse consistency.

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