Brazilian recipe
Walnut Mousse (Mousse de nozes)
A classic dessert combining the velvety richness of cooked condensed milk with the crunch of walnuts for a sophisticated treat.
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Ingredients
2 cans 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 condensed milk, butter, and chocolate powder in any local supermarket. Gelatin sheets are usually available in the baking aisle. Fresh walnuts can be purchased at greengrocers or specialty nut shops. As a substitute for red and white gelatin sheets, you may use standard unflavored powdered gelatin (approx. 10g) if specific sheets are unavailable.
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 egg yolks in a mixer until they double in volume.
- Add the room-temperature butter 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 cooked condensed milk into the mixture in the mixer.
- Beat until you obtain a homogeneous cream.
- 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, avoiding the use of the mixer.
- Transfer to a serving dish and refrigerate for at least 2 hours.
- Decorate with walnuts and cherries before serving.
Observations
This recipe uses slow-cooked condensed milk to create a rich, velvety base. The secret to this dessert’s success lies in beating the ingredients thoroughly and folding in the whipped egg whites with care to maintain an airy, delicate texture.
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