Brazilian recipe
Easy Walnut Mousse
This traditional Brazilian walnut mousse is a crowd-pleaser, known for its rich flavor, velvety texture, and simple preparation.
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Ingredients
8 eggs
1 litre milk
300 grams ground walnuts
400 grams cocoa powder drink mix
2 cans sweetened condensed milk
3 packs of 200 grams table cream
1 packet unflavored gelatin, prepared as per package instructions
1 litre milk
300 grams ground walnuts
400 grams cocoa powder drink mix
2 cans sweetened condensed milk
3 packs of 200 grams table cream
1 packet unflavored gelatin, prepared as per package instructions
Where to find ingredients
Eggs, milk, and table cream (often labeled as 'table cream' or 'nestlé cream') can be found in any standard supermarket dairy aisle. For the ground walnuts, check the baking or nuts and seeds section; you can buy them whole and blitz them yourself for better freshness. Sweetened condensed milk is usually in the baking or canned goods aisle. Cocoa powder mix is found in the breakfast or beverages section. Unflavored gelatin is typically stocked in the baking supplies or dessert aisle, often near the jelly powders.
Preparation method
- Separate the yolks from the egg whites
- In a cold saucepan, combine the milk and the egg yolks, passing them through a sieve first
- Stir in the cocoa powder mix and the sweetened condensed milk
- Cook over medium heat for about 15 minutes, stirring constantly until the mixture thickens into a rich cream
- Remove the pan from the heat
- Gently fold in the ground walnuts and the table cream
- Add the previously dissolved unflavored gelatin
- Gently fold in the stiffly beaten egg whites until the mixture is smooth and combined
- Transfer the mixture into a serving dish
- Place in the freezer for about 2 hours until it reaches a perfect mousse consistency
- Keep an eye on it to make sure it doesn't freeze solid
- Garnish the top with whole walnuts before serving
- Store the leftovers in the fridge after the first serving
Observations
A no-fuss, elegant dessert that's perfect for ending any meal on a high note. The secret to that signature light, airy texture is folding in the stiffly beaten egg whites with a gentle touch.
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