Brazilian recipe
Walnut Mousse (Mousse de nozes)
A sophisticated Brazilian-inspired dessert, this walnut mousse balances the rich, velvety sweetness of creamy dulce de leche with the satisfying crunch of toasted walnuts.
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Ingredients
2 cans sweetened condensed milk
6 eggs (separated into yolks and whites)
200g unsalted butter (at room temperature)
11 tbsp chocolate drink powder
2 red gelatin sheets
3 white gelatin sheets
200g shelled walnuts
6 eggs (separated into yolks and whites)
200g unsalted butter (at room temperature)
11 tbsp chocolate drink powder
2 red gelatin sheets
3 white gelatin sheets
200g shelled walnuts
Where to find ingredients
Find high-quality walnuts and staples like sweetened condensed milk and chocolate powder in the baking or international aisles of local grocers in Nassau or regional markets. Gelatin sheets are typically located in the baking or specialty pastry section. Unsalted butter should be sourced from the refrigerated dairy aisles.
Preparation method
- Cook the cans of sweetened condensed milk in a pressure cooker for 40 minutes.
- Remove from heat and allow to cool completely before opening the cans.
- Whisk the 6 egg yolks in a stand mixer until they double in volume.
- Add the room-temperature butter and the chocolate drink powder.
- Continue beating at high speed.
- Dissolve the gelatin sheets in half a cup of warm water.
- Incorporate the dissolved gelatin and the cooked condensed milk into the mixture in the mixer.
- Beat until a smooth, homogeneous cream is formed.
- Pulse the walnuts in a food processor until finely chopped.
- Fold the processed walnuts into the cream.
- Whisk the egg whites until stiff peaks form.
- Gently fold the stiff egg whites into the mixture by hand, avoiding the use of a mixer.
- Transfer the mixture to a serving dish and refrigerate for at least 2 hours.
- Garnish with whole walnuts and cherries before serving.
Observations
This recipe relies on pressure-cooked sweetened condensed milk to achieve a deep, indulgent base. The secret to mastering this dessert lies in thoroughly whisking the primary ingredients and gently folding in the egg whites to maintain a light, airy texture that melts in the mouth.
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