Brazilian recipe
Walnut Mousse (Mousse de nozes)
A classic Brazilian dessert, this walnut mousse blends the creaminess of cooked dulce de leche with the crunch of walnuts for a sophisticated and indulgent finish.
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Ingredients
2 cans of sweetened condensed milk
6 eggs (separated into whites and yolks)
200 g unsalted butter (at room temperature)
11 tbsp cocoa drink powder
2 red gelatin sheets
3 unflavored gelatin sheets
200 g shelled walnuts
6 eggs (separated into whites and yolks)
200 g unsalted butter (at room temperature)
11 tbsp cocoa drink powder
2 red gelatin sheets
3 unflavored gelatin sheets
200 g shelled walnuts
Where to find ingredients
Find sweetened condensed milk and cocoa drink powder in the baking aisle of any local grocery store. Gelatin sheets are typically located in the international or specialty baking section. Fresh eggs and unsalted butter can be found in the dairy department, while high-quality shelled walnuts are available in the bulk or snack nuts section of major Canadian supermarkets.
Preparation method
- Cook the sealed cans of condensed milk in a pressure cooker for 40 minutes.
- Remove from the heat and allow the cans to cool completely before opening.
- Whisk the 6 egg yolks in a stand mixer until they double in volume.
- Add the room-temperature butter and the cocoa drink powder to the yolks.
- Continue beating on high speed until well incorporated.
- Dissolve the gelatin sheets in half a cup of warm water.
- Fold the dissolved gelatin and the cooked condensed milk into the mixer bowl.
- Beat the mixture until you achieve a smooth, homogeneous cream.
- Pulse the walnuts in a food processor until finely chopped.
- Fold the processed walnuts into the cream base.
- Whip the egg whites until stiff peaks form.
- Gently fold the stiff egg whites into the mixture by hand, avoiding the use of the mixer.
- Transfer the mousse to a serving dish and refrigerate for at least 2 hours.
- Garnish with whole walnuts and cherries before serving.
Observations
This recipe utilizes slow-cooked condensed milk to form a rich, velvety base. The secret to achieving the perfect consistency lies in whipping the ingredients thoroughly and gently folding in the stiff egg whites to maintain an airy, cloud-like texture.
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