Brazilian recipe
Walnut Mousse (Mousse de nozes)
A classic Brazilian dessert, this walnut mousse blends the creaminess of cooked condensed milk with the crunch of walnuts, offering a sophisticated and decadent finish to any meal.
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Ingredients
2 cans condensed milk
6 eggs (separated into yolks and whites)
200 g unsalted butter (at room temperature)
11 tbsp chocolate drink powder
2 red gelatin leaves
3 white gelatin leaves
200 g shelled walnuts
6 eggs (separated into yolks and whites)
200 g unsalted butter (at room temperature)
11 tbsp chocolate drink powder
2 red gelatin leaves
3 white gelatin leaves
200 g shelled walnuts
Where to find ingredients
Find condensed milk and chocolate powder at any local supermarket or neighborhood grocery store. Gelatin leaves can be found in the baking aisle. For the best result, use fresh, high-quality shelled walnuts available at local markets.
Preparation method
- Boil the unopened 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 mixer until they double in volume.
- Add the room-temperature butter and the chocolate drink powder.
- Continue to beat on high speed.
- Dissolve the gelatin leaves in half a cup of warm water.
- Incorporate the dissolved gelatin and the cooked condensed milk into the mixture in the mixer bowl.
- Beat until you achieve a smooth, homogenous cream.
- Crush the walnuts in a blender or food processor.
- Stir the processed walnuts into the cream.
- Whisk the egg whites until stiff peaks form.
- Gently fold the stiff egg whites into the cream mixture by hand, without using the mixer.
- Transfer to a serving dish and refrigerate for at least 2 hours.
- Garnish with whole walnuts and cherries before serving.
Observations
This recipe uses boiled condensed milk to create a rich, velvety base. The key to mastering this dessert lies in thoroughly whisking the ingredients and gently folding in the whipped egg whites to maintain an airy, delicate texture.
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