Wills Chocolate Mousse Recipe

How to make it

---

• SLOWLY Warm the cream, cocoa, chocolate, (optional gelatin if you will not be able to serve frozen, desire a firmer mousse, etc.) together to 180 degrees and hold for two minutes.
• Cool to 110 degrees, add yogurt starter. incubate in a yogurt maker or a quart jar in water bath (double boiler type setup) at 110 to 114 degrees for 8 to 12 hours (depending on desired tang, longer time = more tangy but you will also have some solid bits of cheece start to form after 8 hours)
• Add the brown sugar stirring slowly until disolved (but don't whip the cream yet!), refrigerate for 8 hours. If you want a warm mousse you can whip now and serve but you will not get a very firm mousse even with added gelatin warm for obvious reasons.
• Whip to stiff peaks, BE CAREFUL not to over whip .
• You are now ready to serve if bowl is the desired delivery vehicle, spoon into two pie shells or cones, etc., freeze until served.
• NOTES:
• Note: overwhipping is not always a bad thing, the butter you separate from the mousse is pretty darned good on its own and the liquid left over is pretty good too!
• Originally designed for my final project for school, and then a friend suggested fermenting the cream and after some experimentation this is the result of that.
• *** you must use whole real dairy cream not the kind you buy in most supermarkets, and un-dutched (not processed with alkali) or the mouse will not set up correctly.
• The thickeners will cause pockets of goo in the final productor you will have a soup unless you double the gelatin depending on how much of the cream is thickeners.
• The alkali used to lighten cocoa will kill some of the bacteria needed to make the final product awesome and can cause spoiling in some cases.
• Most supermarkets carry un-dutched or "dark cocoa" cocoa, and health food stores or local small dairies will have real cream. In my area the non-BIG-chain grocers also have cream without the caragenan or other thickeners.
• Yogurt starter is available in health food stores in freeze dried packets, or you can use LIVE yogurt (1 TB = 1 pk) with no flavoring (some vanilla yogurts will also work but sugar in even small amount can cause problems and will cause major problems in large quantities)
• If you prefer a softer mouse you can keep in the refrigerator however this will not keep as long, and is much harder to handle.
• In the refrigerator it behaves just like whipped cream unless you add the gelatin.
• In the freezer it behaves like ice cream without the gelatin.