Brazilian recipe
Walnut Mousse (Mousse de nozes)
A classic Brazilian dessert, this walnut mousse blends the creaminess of homemade doce de leite with the crunch of walnuts for a sophisticated and delicious finish.
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Ingredients
2 cans condensed milk
6 eggs (whites and yolks separated)
200g unsalted butter (at room temperature)
11 tbsp chocolate powder
2 red gelatin leaves
3 white gelatin leaves
200g shelled walnuts
6 eggs (whites and yolks separated)
200g unsalted butter (at room temperature)
11 tbsp chocolate powder
2 red gelatin leaves
3 white gelatin leaves
200g shelled walnuts
Where to find ingredients
You can find these ingredients at local supermarkets or grocery stores. Look for the baking aisle for the gelatin leaves and chocolate powder. Doce de leite can be made by boiling sealed cans of condensed milk; ensure you use high-quality, full-fat condensed milk for the best texture. If red gelatin leaves are unavailable, you may use clear gelatin and add a drop of natural red food coloring.
Preparation method
- Cook the cans of condensed milk in a pressure cooker for 40 minutes.
- Remove from the heat and allow to cool completely before opening.
- Whisk the 6 yolks in a stand mixer until they double in volume.
- Add the room-temperature butter and the chocolate powder.
- Continue whisking at high speed.
- Dissolve the gelatin leaves in half a cup of warm water.
- Incorporate the dissolved gelatin and the cooked condensed milk into the mixture in the mixer.
- Whisk until a smooth, homogeneous cream is obtained.
- Pulse the walnuts in a blender or food processor.
- Fold the processed walnuts into the cream.
- Whisk the egg whites into stiff peaks.
- Gently fold the stiff egg whites into the mixture by hand, avoiding the electric mixer.
- Transfer to a serving dish and chill in the refrigerator for at least 2 hours.
- Garnish with extra walnuts and cherries before serving.
Observations
This recipe uses boiled condensed milk to create a rich, velvety base. The secret to success for this dessert lies in thoroughly whisking the base ingredients and gently folding in the egg whites to maintain an airy, light texture.
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