White & dark chocolate mousse - no raw eggs
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- เผยแพร่เมื่อ 15 ต.ค. 2024
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My preview video about how a little fat will mess up egg foams: • You really can't whip ...
**RECIPE, SERVES FOUR**
4oz (113g) solid eating chocolate
2 eggs
2/3 cup (160mL) cream (plus more to whip for garnish if you want)
1/3 cup (67g) sugar (plus a little more, potentially)
a watery liquid (water, milk, coffee, booze, etc - amaretto is especially nice)
corn syrup
vanilla
cream of tartar
Get the chocolate melting in a small pot over gentle heat. Crack the eggs into a heat-safe mixing bowl, fish out the yolks and whisk them into the melted chocolate. Loosen up this chocolate mixture with enough of your watery liquid to make it whisk-able, about 1/4 cup (60mL) but it'll depend on the kind of chocolate you're using. If you're using very dark chocolate and an unsweetened liquid, you might want to stir in an extra teaspoon or two of sugar.
Whisk and cook the chocolate mixture until you see the egg yolks just starting to coagulate and thicken. If you're not sure, stop whisking for a sec and see of the mixture bubbles gently - if it does, you've gotten it hot enough. Transfer to a bowl to cool and get the pot soaking n the sink - you'll need it again.
In a different bowl, whip the cream until stiff, then stir in a splash of vanilla. Wash the whisk or the beaters or whatever you used, along with the pot.
Return to the pot to the stove with about 1/3 cup (60mL) water in it. Stir in the sugar and a glug of corn syrup to inhibit crystallization. Bring to a boil over high heat and cook until the syrup reaches 240ºF, 116ºC. While you wait, put a pinch of cream of tartar in the eggs and beat to stiff peaks.
When the syrup is at the target temperature, carefully drizzle it into the egg whites as you continue you beating them. The eggs will cook and start to go glossy. Keep beating for a few minutes until the meringue cools down and is only lukewarm to the touch.
Beat the cooled chocolate mixture into the meringue until smooth. Beat in the whipped cream for just a minute, until it's time to scrape down the bowl. Scrape down the bowl with a spatula and use gentle folding to get the mixture homogenous. Pour the mousse into serving glasses and chill before serving.
If you want, you could turn around and do it all again with a different chocolate (white instead of dark, for example) and pour that contrasting flavor on top of the one you first made, for a layered effect.
Once chilled, garnish with whipped cream or shaved chocolate or both or neither. - แนวปฏิบัติและการใช้ชีวิต
I love how your Monday science-y vids tie into your Thursday cooking vids. You do some experimenting on Monday but here we can see how it applies to an actual recipe. Makes for a nice continuation.
Yeah, Adam worked out a hack for the TH-cam algorithm.
😂
Yeah and less time consuming for research and filming
I actually make a S'mores Pie with your Italian meringue and your graham cracker crust recipes, then combine it with a separate chocolate mousse recipe. Now I can just use this, so thanks!
Has Adam done a recipe for graham crackers recipe or are you just talking about the crust from the key lime pie recipe made with the store bought crackers?
@@cullbe Yeah, that's the one.
That sounds amazing. I'm gonna borrow that idea :D
so synergistic! Adam would love that
1:08
"Pour in some leftover coffee from--"
ME: the sponsor of this video!
"-- this morning."
you know him too well
If you're layering these, you can also put these in the fridge at an angle after doing the first layer, especially in a brandy glass like that. It'll look really cool in the end when pouring on the second layer normally.
I was thinking the same thing, but the glass has to be held at an angle when filling the first layer so that it keeps a clean line. You would probably want to build some kind of rack to fill 'em and chill 'em.
My mother used to do this with Jello for us kids. We thought she was a magician. 😂
👍
Can you do a video about smoking (meats)? History of smoking, best uses for outdoor smoking, what to do if you can only do indoor smoking, when to use liquid smoke, health concerns, etc?
Smoking these meats
@@substanceform4123 While we're live from our backyard.
What is a glizzy?
Damn you here, just wanted to say thanks. You made me start doing motion design like 9 years ago, and now I'm working as a freelance 3D artist
Got my sweet baby rays sauce
"Just because I'm weird and I don't like fruit flavours combined with chocolate doesn't mean you have to miss out."
This line at the end really sits well with me and I respect the self jab, often times when someone has a negative reaction to something and then tells everyone as such, it can be a little off putting to hear, makes me not want to try fruit with chocolate, but then I already know I like Orange and Chocolate, despite hearing others say they don't.
Thanks for stating this all the same, it is appreciated.
They go surprisingly well. I love me some orange-influenced chocolate so much
I agree about the attitude. It's okay with me, if he teases us a bit about being weird, but he claims to be weird, then it is much easier to see positive intentions.
Make the mousse with Terry's chocolate orange slices 😋😋
Amaretto and chocolate is technically mixing fruit flavours with chocolate hehe
The mention of not liking orange... I rarely eat orange, but will do Mandarin oranges... even in rice instead of Frank's hot sauce as a rice flavoring while cooking basmati or jasmine rice.
To reduce the shavings on the counter from the using the grater, I hold the grater at a nearly vertical angle so that the overhead 2 dimensional surface area is very small. that way you can still use much of the graters surface, but condensed into a much smaller area compared to holding it horizontal.
Oh clever
Grate into a bowl then sprinkle the shavings by hand.
@@ThreadBomb I feel like the shavings melt the second I touch them if I use my hands
@@mlseg5143 Use a spoon?
@@ThreadBomb if you have to wash a bowl, might as well just get shavings on the counter and clean the counter instead🤷♂️
Adam I would love a series where you cover what to eat to gain muscle. Always wondered what all these proteins are doing when eating them
I would love this too
he has a really old video where he just makes tilapia and cauliflower
if you want to see stuff like that, id really reccomend checking out Ethan Chlebowski!
This would be amazing! He could fit in a big biological science angle that could be really interesting too.
LOL
I swear to god when you talked about adding “some of this coffee left over” my brain immediately went to TRADE COFFEE SPONSORSHIP mode, I have a Pavlovian response to this now.
Brainrotted by advertisements
I've always wanted an easier and longer lasting mousse so this is excellent.
Definitely. It's so convenient when you can prepare the dessert the day before.
My aunt used to make white chocolate mousse and dark chocolate mousse, served with forest fruits (raspberries and blackberries). Thank you for the video.
This is like the adult version of the pudding cups that were chocolate with the vanilla stripe in the middle, and I desperately want it.
I’ve been waiting a long time for this! The last time I made chocolate mousse was in the 1980’s. Thank you so very very much!
"stop whipping the cream before you over whip it into butter" he says at the moment he realizes he over whipped the cream🤣🤣🤣 I love the carefree attitude that you cook with, Adam, very refreshing compared to the over produced TH-cam standard!
He actually didn't over-whip the cream. There's no buttermilk or liquid separating out from coagulated butter lumps. It's just right at the edge.
@@benciliberto8706 He prefers his whipped cream silky, that cream is a bit too solid.
I like how you showed the whole process for the white chocolate even though it's the same as the dark; helps me visualise it accurately.
I actually wouldn't use orange juice for this, and I LOVE the combination of orange and chocolate. Imo that's a combo that works best when you're using mainly the aromatic component of the orange for flavor, i.e., the oils in the zest, as opposed to the juice, which mainly just contributes acid, and the combination of chocolate with specifically citric acid is what I think turns a lot of people off. I would use a different liquid, but then add a few drops of orange extract or a couple teaspoons of freshly grated orange zest.
I'd definitely go for Grand Marnier or Cointreau and extra orange zest. Any sort of extract taste fake and overbearing to me even with the most conservative amount
@@AllTheArtsy I didn't even think of orange liqueurs somehow, you're absolutely right that that's probably the way to go. Only thing is you might have to adjust the amount of sugar since they're usually quite sweet.
I’m thinking passion fruit tbh. Strong and fruity. Passion fruit mousse is a classic in Brazil, though the traditional recipe is not really a mousse
@@AllTheArtsy huh. i could genuinely make this. we have grand marnier, and id likely swap amaretto for frangelico. i wonder if it would be nice to have the orange flavour at the same time as the nut flavour, or if its better to have one or the other.
You can make a really simple (incidentally vegan) version of a chocolate mousse by chilling a can of coconut cream (not coconut milk), spooning out only the solid parts on the top the next day, and then whipping it with powdered sugar and then cocoa powder.
Not as fancy as your recipe seems to be (and it looks really good!), but it’s suprisingly good for how easy it is to make.
Skip the coconut cream and actually just use silken tofu. Taste amazing, easy, cheap and has protein
Similar to his chocolate coconut tart, one of my favourite desserts that I know how to make.
Thanks a lot Adam! I've had horrible experiences with raw eggs, and there's no pasteurized ones in my area. I'm so glad for this recipe and all of ur unorthodox creations!
looks delicious! can't wait to try this.
Just made the chocolate version for my mom. She really liked it. Thanks for the recipe.
watching ur cooking/baking is always my youtube comfort picks
I just made this recipe and it's superb. No eggy taste, smooth, holds up well, great texture. And it took about 30 mins to make everything
This actually sounds super tasty - never made italian meringue, but it can't be too hard :)
Plus I also am not a huge fan of white chocolate, but I really like white chocolate mousse, probably because it's diluted and not so sickly sweet
🤔
You should try some Valhronna or Lindt white chocolate someday, they taste suuuper good ('cause they're way less sweet obviously)
Or any quality brand of chocolate I guess, those are just the ones I can find easily - the point is I don't like the oversweet white chocolate bars either
That's because white chocolate is a lie, and no one likes liars.
White chocolate is everything in chocolate, except the damn chocolate! Also, white chocolate sauce, lie or not, is a surprisingly good cheesecake topping.
@@lizziemallow You're probably right, never had just a white Lindt bar, I've only tried their white pralines and they're good. My go to white chocolate, if I get a rare craving is Toblerone :)
@@erisdiscordia5429 it still has cocoa butter, which not all milk chocolates have.
@@Purplesquigglystripe fair, but those chocolate are also lies. just.. lesser ones. White lies, as it were.
Immediately repeating the process with the white chocolate was very helpful in hammering in the important steps with variation. Great video style here, Adam!
White chocolate with Amaretto? It's not yet 6:00am and I've already hit the high point of my day.
What a great dish Adam you’ve Done it again
The amaretto choice was inspired, absolutely adore the stuff!
I adore that you told us which dishes to keep around.
I make "chocolate mousse" by adding unsweetened baker's chocolate to zabaglione. The zabaglione (sabayon} is simply one-half eggshell of sugar + one-half eggshell of marsala wine + one egg yolk (no whites) x number of guests (one egg yolk per guest) whisked (using a flat spiral whisk) over very low heat until it firms up, about five minutes of continuous whisking.
Zabaglione + melted chocolate = mousse. Works every time, takes about 15 minutes start to finish. It's a great party trick when invited for dinner at someone else's home if you bring your own whisk. Any sweet wine will do.
Just like orange juice goes well with the dark/milk chocolate, lemon goes really well with the white chocolate. White chocolate is super sweet and the lemon helps balance it out with its sour taste, and the lemon taste itself also gives more complexity to the simple white chocolate
I have a chocolate mousse recipe that is pretty amazing and doesn't use any eggs. It's decently stable while in the fridge, but not too well if you leave it out. It's basically whipped cream with chocolate mixed in. We use it daily at my restaurant, a can't go wrong recipe if you ask me
The recipe for anyone who cares to know:
50ml of a liqou of your choice.
100ml of 20% fat cooking cream (idk what people around the world have, but any cream close to 20% fat will work.
120 grams of dark chocolate, preferably 54% cocoa
250ml of whipping cream. Preferably 40% fat, but 35% will work.
1. Bring the liqour and 100ml cooking cream to a boil. Boil out any alcohol if you want to.
2. Take of the heat, dump in all your chocolate and stir until melted.
3. In a separate bowl whip up the 250ml of whipping cream untill the thickness of yoghurt. Don't overwhip it, as this will make your mousse really dense in the end.
Let your chocolate mix cool down. You'll know it's cooled down enough when you can dip your finger in and press it to your lip without it feeling warm anymore.
4. With a SPATULA, not a whisk, fold the chocolate mixture through the whipping cream. It should still be liquid enough for you to poor into containers if you want. When all combined let cool in the fridge for at least am hour and enjoy
This also works by replacing your first three ingredients with Nutella. It helps to add a small amount of whipped cream to the Nutella at first, to thin it out a little bit, before adding the rest of the cream. This prevents the cream from deflating while trying to mix in the heavy Nutella.
@@aaronb1195 guess that would be true, but why would you want to do that? Haha I don't need to add fake hazelnut flavour and a bunch of sugar to my chocolate mousse
I made Niels recipe and it came out really well. The mousse reminded me of thicker mousse sandwiched between cake layers. I couldn't find light cream at any supermarket so I mixed half and half and heavy whipping cream to make 20% fat cooking cream. The chocolate was 70% cocoa. I substituted bourbon for the liqueur. I added 1/8 cup of sugar to the whipping cream and I stopped at the first signs of soft peaks. The folding took forever. I absolutely recommend this recipe. At this point, I'm not sure when is the best time to add the 1/8 cup sugar. Any suggestions?
It's important to note a few things:
When making the syrup, it should be made with a pan or a pot that can be held with one hand, since it is hard to beat it into the meringue when you have to use both hands to hold the pot.
And make sure to use a thermometer for the syrup, I was waiting to see it boiling but it wasn't enough since there was water still in there.
ragusea my beloved
Mousse huh. I never thought of making this, but now I SHALL 🤩
I love that you included mouth feel!
I loved your content this week, keep it up Adam!
I love your recipes. You make complicated things look simple.
I was looking at mousse recipes a while back and changed my mind when all the recipes I saw seemed more complicated than I felt like making. This actually sounds doable.
Made some as soon as I saw the video with some cherry liquor, came out amazing!
Adam, thank you soooo much for your videos. This year I moved in with my fiancée and I started to really get into cooking. Your videos have been amazing, perfect for people with little experience, and also great if you are interested in getting technical. Freaking love it!
I have always been partial to the unflavered gelatin version of chocolate mousse which uses cocoa powder, whipped cream and sugar. No eggs are included so it is safe there and the only tricky step is getting the gelatin dissolved before it seizes up at the very beginning which is a problem only I seem to have. I will certainly try your method as I will the classic French cef method. Thank you for an elegant demonstration of Italiam meringue.
Great recipe - similar to a Nigella recipe where she melts down marshmallows to make a mousse - also very good if you don't want any eggs at all in your mousse allergies etc
I thought marshmallows were made with eggs... Or maybe not idk
@@elizabethstevenson9707 they're made from gelatin.
@@randomassortmentofthings I know..... But there's other stuff in them. White fluffy stuff. That's either egg whites or something to do with frothy syrup.... or both.
@@elizabethstevenson9707 th-cam.com/video/EcBK27chvR4/w-d-xo.html frothy syrup
@@elizabethstevenson9707 no, that's just gelatin. Proteins can whip up fluffy
The way you narrated 😍 didn't miss a thing ❤️
orange zest goes great with a chocolate mousse, nice recipe Adam!
Can you do a deep dive on bay leaves? The function they're supposed to perform, why we started using them, what the heck "cutting the richness" actually means and whether they actually do what everyone says they do?
Always great content. Even when the cover makes it seem like I won’t like it, I absolutely do.
I’m in the middle of my phd studies in physical organic chemistry, having some issues of interest with it all, and here you always come and remind me of the beauty of everyday’s life chemistry. It actually seems that you would make a great chemist!
Try adding a splash of strong mint tea to the egg yolk mix or a little bit of water that has been infused with orange peel. Amarena syrup! Coconut milk! Black tea with cardamom! Sooooo many options 🤤
I also wonder what would happen if you add there some peanut butter or hazelnut cream... will the recipe still work?
I love it! I'm definitely trying this
Do you know Frangelico Hazelnut Liqueur? It might work bonkersly well in that recipe.
@@lonestarr1490 I'd assume adding peanut butter or hazelnut cream could work but it would probably change the texture a bit and/ or take more time in the fridge to firm up because of the extra fat content
@@lonestarr1490 ooh! Yeah!
@@enriquepx1698 I don't think that's gonna work, both of these contain fat and fat absolute destroy egg foams
Some of them might work, but put them with the melted chocolate mixture. It's probably the safest option
I thought the bit about leftover coffee at the start of the video was gonna be a smooth segway to today's sponsor and was a bit disappointed when it wasn't.
Idcf fruity chocolate either but I'm def gonna try this with some hazulnut syrup and a 60% lindt bar. That looks bussin. Also I appreciate the fast pace less specific tutorial for the white chocolate bc i followed it better
Adam you need to do some Polynesian foods. They are GREAT!
I think it was the 80's that mousse was considered THE dessert and it was everywhere or at least as a kid i remember it being everywhere and on every menu, like how cheesecake or brownie sundaes or chocolate lava cakes are
Hello! My first comment so I'll start with : Thanks for your videos, really enjoying their practical and scientifical focuses!
Regarding this video, 2 things come to mind :
1) I'm no professional, so I suggest maybe asking a chiropractor, but : at 2:30 where you are doing your squats/stretches I think you are forcing your left knee(visible one at least). From my limited experience(qi-gung/taiji-quan area) I know that the foot should be pointing the same way as the knee, in order to not stress the knee when bending it. Worth checking out.
2) Suggestion for not getting the chocolate on the counter - get in on a baking sheet/tray, gather it and use it as garnish as well
I've gotten really good at anticipating those ad transitions
I like your videos. I'm diabetic, lactose and gluten intolerant, so I watch them without ever knowing how they will taste like.
But still love watching them.
This chocolate mousse looks cold and refreshing for summer yet also decadent
I would also recommend people try zabaione - a similar dessert without the cream or meringue. Whenever I make meringue cookies, I save the yolks and turn them into zabaione for myself. I wonder what would happen if I combined these... make zabaione out of the yolks but then fold in cooked meringue. It might save me from the headache of manually whipping yolks over a double boiler for ten minutes.
I used to make that, whipped in its special copper bowl. Lovely dessert.
My family's recipe does use raw eggs, but I don't really worry about that. However, there's no cream, but there is butter, which I'm assuming is what helps it stay inflated for quite a while. It's soooo good.
This is exactly how I do it. Makes the mousse super stable as well
So satisfying to watch. Thank you Adam for the great vids
love your breaking away reference adam! one of my favorite movies of all time
I never saw someone fish out yolks with their fingers. I found that quite interesting.^^ I only ever new the method to keep the yolk in the egg shell while pouring the eggwhite.
How to avoid getting chocolate on the counter: put literally anything flat underneath the glass. If you don’t want to waste a paper towel, use the wrapper the large chocolate bar came in.
I'd love to see your take on halva floss. I recently bought some, and it's really weird but nice. It's much denser than candy floss, but still fibrous, it kinda looks like dog fur but it tastes great, especially as garnish on ice cream.
I am so ready for this! Chocolate Mousse is probably my favorite desert, but it's not something I see on sale outside of my like a cream pie, or some other baked good topped or stuffed with mousse.
06:49 That's the main problem of measuring by volume, not by weight. So much cream stays on the walls. + it is an extra dish to wash
This is probably the first time that I've seen one of your videos have way more steps and ingredients than my Franch family recipe
I'm *really* glad I didn't know until just now just how easily that is to make as I'd be the size of a house at this point from it, as it was my go-to dessert growing up. lol
this looks incredible thank you Adam
Great Video ! Looks like something I could do !! Here's a Episode suggestion... Explain what Cream of Tarter... and other "spices" that don't have a usual explanation.. such as an Herb...
8:51
You're not weird at all Ragusea. I also don't like chocolate + fruit. I even remember peeling off the chocolate on Jaffa cakes when I ate them!
The cutters shirt! I knew you had Btown connections with the old IU fridge magnet, that locks it in! Way to represent!
👏🏻Excellent recipe Adam❣️
I do not think you are weird for not liking fruit with chocolate. In my case, there are certain fruit/fruit flavors and chocolate combinations I do like (lemon, lime, orange, raspberry, banana) and certain combinations that I don't like (strawberries). I'm a maniac for chocolate with mint or coconut.
In my cooking class they had us keep a large container of ice water around when working with molten sugar. If you get some on your arm you could dunk it in to cool it before the burn escalates
Rose water, hot pepper, plenty of good things to put in there!
Hey Adam! Long time watcher first time commenter. Tried to make this tonight but the finished product seemed way too loose compared to yours. Any idea where I went wrong? Under whipped cream? Under whipped egg whites?
Put a piece of paper under the glass and hold the microplane almost straight up and down. Any chocolate shavings that miss, dump from the paper into the glass.
Put a can of coconut milk in the fridge.
Once, cold remove it an open the can.
Discard the clear/runny liquid
Use the electric beater on the white/thick part of the coconut milk in a large bowl
Once it's become a little fluffy, add coco power, and powdered sugar or other flavourings to taste
Use the electric beater on it until well mixed.
Way easier/faster
That looks so delicious, my mouth is watering lol.
same that looks so good
Lol-ling with a watering mouth has a tendency to make your keyboard moist.
I had two false predictions for adverts before I finally found out what it was. Adam keeping me on my toes.
I thought the coffee was going to be morning brew lol
@@pennyforyourthots or Trade Coffee :D
@@pennyforyourthots I heard it in my head as soon as he said coffee.
i love coffee flavored anything its so good
why not whip the egg whites first before the cream? that way you don't need to wash the beaters between bowls (cream will whip okay with a little egg white left on but not vice versa), it gives the meringue extra time to cool down, and you can pull the cream from the fridge at a later moment just when you need it to ensure that it stays colder too (colder cream whips better and it's further insurance against it melting).
Because egg white foams aren't that stable. Better to whip them right before the syrup goes in, if you have a choice. Also, you don't want the meringue to have extra time to cool down - it'll harden and you won't be able to mix in the other stuff as smoothly. The only reason I'm able to get away with keeping it so cool in this video is that I never stop agitating it.
@@aragusea But couldn't you just put it in the fridge?
@@lny8364 Put what in the fridge?
But this is a ‘no raw eggs’ mousse. Having a ‘little egg white left’ on the beaters then using the same beaters to beat the cream would make the recipe a raw egg mousse recipe (albeit the amount of raw egg would be very small).
I think supercantaloupe is asking why you can't do the entire meringue step before whipping the cream - including whipping the sugar syrup in. Then do the cream last, before mixing everything together
I totally want to try this, great video
To avoid chocolate all over the counter when you grate it, try holding the grater at a very high angle, then the chocolate only falls straight down and it doesn't matter where on the grater you are actually grating.
I'm just out here filling up on non-caloric air....My mind is entirely blown that Italian Meringue is marshmellow fluff. I've been watching Bake Off all this time imagining some super sophisticated thing. LOL.
Make a pecan pie recipe - i went to nyc recently and it tasted amazing
Could you try making Liu Sha Bao (Salted egg custard buns) at home? I tried them for the first time at dim sum the other day and fell in love with the salty-yet-sweet filling. Amazing dessert.
To keep shavings from getting on the counter, put the glass you're shaving into onto a large plate that will catch the stuff that doesn't land on the mousse.
Why not use a double boiler for the chocolate/egg mixture? That should help prevent any scorching or curdling
I sub 1 gelatin pack into the chocolate mixture instead of the whipped marshmallow, so you dont have to deal with pouring melted sugar. Then i just fold it into the whipped cream and it sets into a very stable mousse
Seems very close to the standard versions when you think about the components. The classic French is merengue and chocolate ganache using only egg whites. The classic Danish version I grew up with gets the air from whipped cream entirely and mixes molten chocolate with egg yolks and then mix it with the whipped cream. What you made was essentially a custard ish thing where the cream was whipped instead of used to carry the chocolate (the dark chocolate one looked as if it split tho). If you want it denser just use the cream and egg to make a thick custard and then throw the chocolate in to melt (like a cremeaux). Third option is the pate a bombe method of just throwing whole eggs into the Italian merengue. Both methods should avoid the annoying stringy consistency egg yolks always seems to give to mousses
It’s kinda cool to see the cooking theory video be related to a step in a recipe video.
Adam, have you tried ruby chocolate? I just don't know what to make of the taste. In the same way that certain flavors blend excellently with dark chocolate, there must be something to make the flavor of ruby chocolate "pop" but I don't know what it is. Maybe you could do a video with some experimentation to see what's good. Excellent video, I've never made a mousse but now I really want to try one. Maybe a ruby chocolate mousse. hahaha
Video request for perfect fudge soon please? I've pretty much banned myself from fudge after two disastrous attempts many years ago but it has to be one of my favorite sweet treats.
"Don't ask me how you avoid getting chocolate on the counter - I do not know." lol I love it when you throw humor here and there in your videos.
5:44 "bye"
You should look into making Curries from different cultures. For example Trinidadian style curry or Jamaican
Hi Adam, love your show keep it up! I’m from the Netherlands and we don’t have corn syrup here in supermarkets. Do you have an alternative? Thanks
As he says any type of "invert sugar" will work. Invert sugars are just sugars where the fructose and glucose are free in a syrup rather than bound into sucrose. Honey is probably the most common of these, it should absolutely work as a substitute here although the mousse might have a stronger honey flavor than you'd like.
You also don't really need to add the invert sugar. It makes the process easier as the sugar syrup won't crystallize but if you control the temperature of the syrup carefully it shouldn't be a problem.
From a fellow Eastman grad, i’m glad to see your success! Who said a music degree is useless??
Have you tried making mousse from silken tofu? I've seen it mentioned but haven't gotten around to try (mainly because my asian store that sells silken tofu is kind of inconvenient to get to).
I am sooo trying this one!