Destroyed. Seriously... scenes from WWI.
Have you ever started baking and realized that your bowl was way too small by half? And then it was too late to do anything about it... In the midst of my mousse-making I realized this, and I couldn't do anything about it. I just had to keep on going. This is what happens when you are used to working in such a large work space. My kitchen is approximately 1/100 the size of the bakery, and things happen. Get ready mom, I'm home in 2 months and plan on doing some baking...
I had never made a mousse before. This was my first! I had a slight panic attack during the process. I thought I ruined the whole thing. I was even about the throw the whole thing down the drain, but then decided to keep on stirring to see what would happen. I was lucky. I thought the gelatin had seized up and became really clumpy. As it turns out, everything was fine... but for about 30 seconds there... I thought I was going to scream because I had no extra ingredients to re-do the mousse... and let's face it... I really didn't want to screw up the first time!
The bottom is cubed white cake, the middle is the chocolate mousse, and the topping in a thickened cherry sauce.
100 g Eggs (2 eggs)
40 g Egg yolk (2 yolks)
70 g Sugar
200 g Dark chocolate
8 g Gelatin (4 sheets, if using gelatin sheets)
440g Whipped cream
Beat the eggs, egg yolks and sugar until light and foamy.
Put the sheets of gelatin in cold water for 5 minutes, and dissolve over warm heat, (not too hot!).
Melt the chocolate to about 50 degrees Celsius.
Add the Egg and sugar mixture to the chocolate along with the dissolved gelatin and stir until combined. Add first a small amount of the whipped cream, and finally fold in the rest of the cream.
Fill the glasses and place in the refrigerator.
Wait until the last minute to top with the sauce... and serve!