Brazilian recipe
Creamy Brazilian Walnut Mousse (Mousse de Nozes)
A classic Brazilian dessert, this walnut mousse blends the rich, velvety sweetness of cooked condensed milk with a satisfying crunch, making it a sophisticated yet simple 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 common in the baking aisle of any standard supermarket. Shelled walnuts can be found in the snack or baking nuts section. Gelatin sheets are often located in the baking or specialty ingredient section; if you cannot find sheets, you may substitute with standard unflavored powdered gelatin found in most grocery stores. Cherries for garnish are typically found in the canned fruit or baking supplies aisle.
Preparation method
- Cook the cans of condensed milk in a pressure cooker for 40 minutes
- Remove from the heat and let them cool completely before opening
- Beat 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
- Fold the dissolved gelatin and the cooked condensed milk into the mixture in the mixer
- Beat until you have a smooth, consistent cream
- Pulse the walnuts in a food processor until finely ground
- 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 the mousse to a serving dish and refrigerate for at least 2 hours
- Garnish with extra walnuts and cherries before serving
Observations
This recipe uses slow-cooked condensed milk to create a rich, indulgent base. The secret to a perfect, airy texture lies in whipping the ingredients well and gently folding in the stiffly beaten egg whites by hand.
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