Brazilian recipe
Creamy Walnut Mousse
A classic Brazilian treat, this walnut mousse blends the luscious sweetness of homemade dulce de leche with the satisfying crunch of walnuts, making for a sophisticated and indulgent dessert.
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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 powder
2 sheets red gelatin
3 sheets white gelatin
200 g shelled walnuts
6 eggs (separated into yolks and whites)
200 g unsalted butter (at room temperature)
11 tbsp chocolate powder
2 sheets red gelatin
3 sheets white gelatin
200 g shelled walnuts
Where to find ingredients
Condensed milk and eggs are widely available in any local grocery store. For unsalted butter and chocolate powder, check the dairy and baking aisles. Shelled walnuts are typically found in the snack or baking section. Gelatin sheets can sometimes be trickier to find; if unavailable at standard supermarkets, check specialty baking shops or the international aisle of large grocery stores. If you cannot find gelatin sheets, you may substitute with the equivalent weight of powdered gelatin, though sheets are preferred for the best texture.
Preparation method
- Boil the cans of condensed milk in a pressure cooker for 40 minutes
- Remove from the heat and let them cool completely before opening
- Whisk the 6 egg yolks in a mixer until they double in volume
- Add the room-temperature butter and chocolate powder
- Continue whisking at high speed
- Dissolve the gelatin sheets in half a cup of warm water
- Incorporate the dissolved gelatin and the boiled condensed milk into the mixer bowl
- Beat until you have a smooth, homogeneous cream
- Pulse the walnuts in a blender until finely chopped
- Fold the processed walnuts into the cream
- Whip the egg whites into stiff peaks
- Gently fold the egg whites into the mixture by hand, avoiding the electric mixer
- Transfer to a serving dish and chill in the fridge for at least 2 hours
- Garnish with whole walnuts and cherries before serving
Observations
This recipe uses boiled condensed milk to create a rich and velvety base. The secret to success lies in thoroughly beating the ingredients and folding in the egg whites gently to maintain that signature light, airy texture.
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