Brazilian recipe
Easy Walnut Mousse
This classic Brazilian walnut mousse is a beloved dessert, cherished for its rich flavor, velvety texture, and fuss-free preparation.
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Ingredients
8 eggs
1 liter milk
300 grams ground walnuts
400 grams chocolate drink powder
2 cans sweetened condensed milk
3 cartons (200 grams each) heavy cream
1 packet unflavored gelatin, dissolved according to package instructions
1 liter milk
300 grams ground walnuts
400 grams chocolate drink powder
2 cans sweetened condensed milk
3 cartons (200 grams each) heavy cream
1 packet unflavored gelatin, dissolved according to package instructions
Where to find ingredients
Eggs, milk, and cream can be found at any standard grocery store. Ground walnuts are typically found in the baking aisle; if unavailable, buy whole walnuts and process them briefly. Sweetened condensed milk and chocolate drink powder are common staples, but if you have trouble finding them, check the 'International' or 'Latin' section of your local supermarket. Unflavored gelatin is usually located near the baking supplies or boxed jellies.
Preparation method
- Separate the egg yolks from the whites
- In a cold saucepan, combine the milk and the egg yolks, passing the yolks through a fine-mesh sieve
- Stir in the chocolate drink powder and the condensed milk
- Cook over medium heat for about 15 minutes, stirring constantly until it thickens into a rich cream
- Remove the pan from the heat
- Stir in the ground walnuts and the heavy cream
- Add the dissolved unflavored gelatin to the mixture
- Gently fold in the whipped egg whites until the mixture is uniform and smooth
- Pour the mixture into a serving dish
- Place in the freezer for about 2 hours until it reaches a perfect mousse consistency
- Keep an eye on it to ensure it does not freeze solid
- Garnish the top with whole walnuts before serving
- Keep the dessert in the fridge after the first time it is served
Observations
A practical yet elegant dessert that is perfect for serving after meals. The secret is to fold in the whipped egg whites gently to ensure the mousse stays light and airy.
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