Difference between revisions of "Water and Chocolate Chocolate Mousse"

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(Created page with "From Hervé This ([interview https://www.nature.com/news/2008/080325/full/news.2008.689.html]): "I invented chocolate Chantilly — how to make a chocolate mousse without eggs...")
 
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From Hervé This ([interview https://www.nature.com/news/2008/080325/full/news.2008.689.html]):
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From Hervé This ([https://www.nature.com/news/2008/080325/full/news.2008.689.html interview]):
 
"I invented chocolate Chantilly — how to make a chocolate mousse without eggs, just foaming the chocolate. I was very proud, I got prizes for that. Later I discovered you can make the same with butter, foie gras, or even olive oil, so the invention is nothing [big in itself].
 
"I invented chocolate Chantilly — how to make a chocolate mousse without eggs, just foaming the chocolate. I was very proud, I got prizes for that. Later I discovered you can make the same with butter, foie gras, or even olive oil, so the invention is nothing [big in itself].
  
 
I invented shallot aioli [a mayonnaise-like emulsion usually made with garlic]. Later, I realised that if you grind any plant or animal sample with oil you can make an emulsion. So the number of types of aioli is infinite."
 
I invented shallot aioli [a mayonnaise-like emulsion usually made with garlic]. Later, I realised that if you grind any plant or animal sample with oil you can make an emulsion. So the number of types of aioli is infinite."
  
Barebones [recipe https://www.nature.com/news/2008/080325/full/news.2008.689/box/1.html].
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Barebones [https://www.nature.com/news/2008/080325/full/news.2008.689/box/1.html recipe].
  
  

Revision as of 13:17, 26 May 2018

From Hervé This (interview): "I invented chocolate Chantilly — how to make a chocolate mousse without eggs, just foaming the chocolate. I was very proud, I got prizes for that. Later I discovered you can make the same with butter, foie gras, or even olive oil, so the invention is nothing [big in itself].

I invented shallot aioli [a mayonnaise-like emulsion usually made with garlic]. Later, I realised that if you grind any plant or animal sample with oil you can make an emulsion. So the number of types of aioli is infinite."

Barebones recipe.