Brazilian recipe
Walnut Mousse (Mousse de nozes)
A sophisticated Brazilian classic, this walnut mousse marries the rich, velvety depth of dulce de leche with the satisfying crunch of toasted walnuts for a truly elegant dessert.
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Ingredients
2 cans condensed milk
6 eggs (separated into whites and yolks)
200g unsalted butter (at room temperature)
11 tbsp chocolate malt drink powder
2 sheets red gelatine
3 sheets white gelatine
200g shelled walnuts
6 eggs (separated into whites and yolks)
200g unsalted butter (at room temperature)
11 tbsp chocolate malt drink powder
2 sheets red gelatine
3 sheets white gelatine
200g shelled walnuts
Where to find ingredients
You can find condensed milk and gelatine sheets in the baking aisle of any local supermarket, such as Countdown or New World. Unsalted butter and fresh eggs are located in the dairy and chilled sections. Walnuts and chocolate malt powder are typically found in the bulk food or baking supplies aisles.
Preparation method
- Cook the cans of condensed milk in a pressure cooker for 40 minutes.
- Remove from the heat and allow the cans to cool down completely before opening.
- Whisk the 6 egg yolks in a stand mixer until they double in volume.
- Add the room-temperature butter and the chocolate powder to the yolks.
- Continue whisking on the highest setting.
- Dissolve the gelatine sheets in half a cup of warm water.
- Fold the dissolved gelatine and the caramelised condensed milk into the mixture in the mixer bowl.
- Whisk until the cream is perfectly smooth and uniform.
- Pulse the walnuts in a food processor until finely chopped.
- Gently mix the processed walnuts into the cream base.
- Whisk the egg whites in a clean bowl until stiff peaks form.
- Carefully fold the beaten egg whites into the mixture by hand, avoiding the mixer.
- Transfer to a serving dish and chill in the fridge for at least 2 hours.
- Garnish with extra walnuts and cherries before serving.
Observations
This dessert relies on caramelised condensed milk to form its decadent, smooth foundation. The key to achieving the perfect consistency lies in whipping the base thoroughly and carefully folding in the stiffly beaten egg whites to ensure the mousse remains light and airy.
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