Maple Mousse in a Meringue Shell~

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at thedaringkitchen.com.

Well, this was definitely a challenge!  I so wanted to make a gorgeous chocolate cup for my mousse, but once again my imagination out-shined my ability…you’ll see what I mean if you check out some of the fabulous cups on The Daring Kitchen website. I moved on to my second idea…and one I had been successful with: a mini pavlova shell.  I used Nigella’s recipe and piped 3 1/2 inch shells…by the time I’d reached the 8th shell, I’d gotten the technique down…whew!  Besides maple mousse, which drew groans from the male portion of the household, I whipped up some chocolate mousse (I know no one who reads my blog is surprised at a chocolate component in any of my desserts!).  Mousse was a perfect way to use up the egg yolks leftover from the meringue recipe.


I used Evelyne’s Maple Mousse recipe…and topped those shells with toffee shards inspired by Felice of All That’s Left are the Crumbs.  I quartered the recipe…and this may have resulted in a gloppier mousse.  Katie adored this version, though…she even ate the shards!  The guys all raved about the chocolate filled shells…and I thought they were both outstanding.  Wonderful challenge, Evelyne!  Thank you~

Maple Mousse…from Evelyne 


1 cup pure maple syrup
4 egg yolks
1 package (7 grams/1 tablespoon) unflavored gelatin
1 1/2 cups heavy whipping cream


Bring maple syrup to a boil (I used a pyrex measuring cup to do this in the microwave).


In a large bowl, whisk yolks and temper with a small amount of maple syrup, while continuing to whisk.  Add the rest of the maple syrup to the warmed yolks and whisk to combine.


Measure 1/4 cup of the whipping cream and place in a small bowl.  Sprinkle with gelatin and allow to sit for 5 minutes.  Heat gelatin mixture gently in microwave to help dissolve the gelatin (alternatively, you can set the bowl in simmering water to heat).


Whisk this gelatin mixture into the maple syrup mixture.  Set aside.  Whisk  every 15 minutes or so over the next hour till the mixture has the consistency of unbeaten egg whites.


Whip remaining cream.  Stir about a quarter of the whipped cream into the maple syrup mixture.  Then fold in the remaining whipped cream.  Refrigerate for at least an hour before filling your shells.

Print


Chocolate Mousse…adapted from Gourmet


2 cups heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 ounces good quality semi-sweet chocolate, chopped (may use bitter-sweet if desired)


Heat 3/4 cup of the cream in sauce pan till hot.  Whisk together egg yolks, sugar and a pinch of salt.  Add hot cream to yolk mixture starting with just a small amount to slowly warm the eggs, whisking constantly till all is added.  Return mixture to sauce pan and heat till thermometer reads 160º.  Mixture should thicken but not boil.  Strain through fine mesh sieve.  Stir in vanilla.


Melt chocolate in microwave, using 30 second increments, stirring between, till smooth and melted.  Whisk chocolate into custard till well mixed, then allow to cool.


Beat the remaining 1 1/4 cups cream to stiff peaks.  Whisk about a quarter of the cream into the custard, then fold the remaining cream in thoroughly but gently.  Spoon mousse into shells and allow to chill at least 6 hours.  Garnish with whipped cream and berries, if desired.


Print

This recipe will be featured on Maple Syrup World.  If you’re a fan of maple flavoring, please check out their recipe section. 

This is also linked to Sweets for a Saturday~