Brazilian recipe
Creamy Walnut Mousse
A classic Brazilian dessert, this walnut mousse blends the creaminess of homemade dulce de leche with the crunch of walnuts for a sophisticated and indulgent treat.
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Ingredients
2 cans condensed milk
6 eggs (separated into whites and yolks)
200 g unsalted butter (at room temperature)
11 tablespoons chocolate drink powder
2 sheets red gelatin
3 sheets white gelatin
200 g shelled walnuts
6 eggs (separated into whites and yolks)
200 g unsalted butter (at room temperature)
11 tablespoons chocolate drink powder
2 sheets red gelatin
3 sheets white gelatin
200 g shelled walnuts
Where to find ingredients
Condensed milk and chocolate drink powder are standard staples found in any local grocery store or supermarket baking aisle. Unsalted butter and fresh eggs are readily available in the dairy and poultry sections. Shelled walnuts are typically found in the baking or healthy snacking aisle of most supermarkets. Red and white gelatin sheets (leaf gelatin) may be more niche; look for them in the specialized baking or international ingredients section, or check at high-end kitchen supply shops. If you cannot find gelatin sheets, you may substitute with standard unflavored powdered gelatin, though the texture may vary slightly.
Preparation method
- Cook the cans of condensed milk in a pressure cooker for 40 minutes
- Remove from the heat and allow them 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 chocolate drink powder
- Continue beating at high speed
- Dissolve the gelatin sheets in half a cup of warm water
- Incorporate the dissolved gelatin and the cooked condensed milk into the mixture in the mixer
- Beat until you have a smooth, homogeneous cream
- Process the walnuts in a food processor or blender
- Fold the processed walnuts into the cream
- Beat the egg whites until stiff peaks form
- Gently fold the stiff egg whites into the mixture by hand, without using the mixer
- Transfer to a serving dish and chill in the fridge for at least 2 hours
- Garnish with walnuts and cherries before serving
Observations
This recipe uses pressure-cooked condensed milk to achieve a rich, velvety base. The secret to success lies in thoroughly beating the ingredients and gently folding in the stiff egg whites to maintain the mousse's signature airy texture.
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