Hello! Thanks for your question. This type of mousse is a "crémeux," meaning that its base is a custard that then incorporates chocolate. Once the chocolate is incorporated, any possibilty of tasting the egg disappears (in the custard base, you may taste egg in the background, depending on your sensitivity to its flavor). Additionally, if you add flavorings (such as extracts) to the mousse, that will decrease the chance. I never taste the egg in these types of mousses myself. I have not tried these with an egg substitute, but if you research how to make an egg-free custard sauce, you may find good alternatives. Good luck and report back if you do!
Hello! Thanks for commenting as your comment will help other's too. Yes, your suspicions are probably correct -- if your strawberries were wet (or just moist) and getting water into the solid melting chocolate you were dipping them in (chocolate with cocoa butter) then over time enough water would accumulate in the chocolate and cause it to seize. Is this what happened? Another issue I see when people dip strawberries is that when they use chocolate with cocoa butter, the chocolate isn't tempered correctly, which also causes issues with the chocolate that sets on the strawberry after it's dipped. But either way, water + melting solid chocolate with cocoa butter can spell bad news! But as you can see from the video, it's not necessarily something you need to throw away. All the best, Chef Zach
Looks Delicious!
I love it and hope you will too!
can the eggs be skipped or if i may ask, why do we use the egg yolk and will the egg taste be strong
Hello! Thanks for your question. This type of mousse is a "crémeux," meaning that its base is a custard that then incorporates chocolate. Once the chocolate is incorporated, any possibilty of tasting the egg disappears (in the custard base, you may taste egg in the background, depending on your sensitivity to its flavor). Additionally, if you add flavorings (such as extracts) to the mousse, that will decrease the chance. I never taste the egg in these types of mousses myself. I have not tried these with an egg substitute, but if you research how to make an egg-free custard sauce, you may find good alternatives. Good luck and report back if you do!
Looks yummy 😋 subscribed 👍 chef! let's stay connected!
Hi Chef James -- thank you so much and I appreciate your support!
no "peaking" - lol!
Hello! Thanks for commenting as your comment will help other's too. Yes, your suspicions are probably correct -- if your strawberries were wet (or just moist) and getting water into the solid melting chocolate you were dipping them in (chocolate with cocoa butter) then over time enough water would accumulate in the chocolate and cause it to seize. Is this what happened?
Another issue I see when people dip strawberries is that when they use chocolate with cocoa butter, the chocolate isn't tempered correctly, which also causes issues with the chocolate that sets on the strawberry after it's dipped.
But either way, water + melting solid chocolate with cocoa butter can spell bad news! But as you can see from the video, it's not necessarily something you need to throw away. All the best, Chef Zach