Brazilian recipe
Walnut Mousse (Mousse de nozes)
A classic dessert that blends the rich creaminess of caramelized condensed milk with the crunch of walnuts, resulting in a sophisticated treat.
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Ingredients
2 cans of condensed milk
6 eggs (whites and yolks separated)
200 g unsalted butter (at room temperature)
11 tablespoons chocolate powder
2 red gelatin sheets
3 white gelatin sheets
200 g shelled walnuts
6 eggs (whites and yolks separated)
200 g unsalted butter (at room temperature)
11 tablespoons chocolate powder
2 red gelatin sheets
3 white gelatin sheets
200 g shelled walnuts
Where to find ingredients
You can find these staples at local supermarkets or neighborhood markets. Walnuts are available in the nut section; as a substitute for chocolate powder, you may use premium cocoa powder if preferred, though chocolate powder is the authentic choice.
Preparation method
- Boil the cans of condensed milk in a pressure cooker for 40 minutes
- Remove from the heat and allow them to cool completely before opening
- Beat the 6 egg yolks in a mixer until they double in volume
- Add the butter at room temperature and the chocolate powder
- Continue beating at maximum speed
- Dissolve the gelatin sheets in half a glass of warm water
- Incorporate the dissolved gelatin and the boiled condensed milk into the mixture in the mixer
- Beat until a homogeneous cream is obtained
- Grind the walnuts in a blender
- Mix 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 refrigerate for at least 2 hours
- Decorate with walnuts and cherries before serving
Observations
This recipe utilizes boiled condensed milk to create a rich and velvety base. The secret to the success of this dessert lies in beating the ingredients thoroughly and folding in the whipped egg whites with great care to maintain the airy, light texture of the mousse.
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