Capacity of egg whites

Discussion in 'Food & Cooking' started by pcieluck, Jun 7, 2011.

  1. pcieluck


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    Line Cook
    I made a chocolate mousse recently which wasn't "moussey" enough, and I know it was because I had folded a little too much chocolate into the whites. So my question is, if one is making a mousse, souffle, etc, what kind of volume would you recommend trying to fold into the whites of X amount of large eggs. I'm sure it depends on the mixture trying to be Incorporated, but I'm interested in any feedback.
  2. kuan

    kuan Moderator Staff Member

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    Retired Chef
    You said it.  It depends.  First make sure your whites are not overbeaten.  Then make sure your chocolate ganache is not too hot.  Next make sure your whites are not flat from incorporating the first half into the chocolate.

    Alternatively instead of putting the sugar in the ganache or sauce you can make a meringue with the eggwhites.  That is the more consistent way to go but it takes more time.
  3. chrisbelgium


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    Home Cook
    It is indeed very difficult to answer that question. Also due to the fact that chocolate mousse has hundreds of recipe variations in ingredients alone; with or without butter, with or without eggyolks, with or without eggwhites and with or without cream... etc...

    First of all, you have to be sure there's not one single bit of eggyolk in your bowl! The bowl has to be 100% fatfree; put a dash of vinegar in the bowl first and wipe around with a paper kitchentowl to be sure! And as Kuan already mentioned, don't overbeat them.

    Chocolate mousse can be quite rich but needs to be fluffy. Here's a recipe from quite a good Belgian chef (they know chocolate!), enjoy;

    400 gram dark chocolate - 100 gram butter - 100 gram cream - 100 gram sugar - 10 eggwhites - 4 eggyolks

    Melt the butter with the chocolate on very low fire or in a bain-marie or microwave (=making a ganache). Add half of the sugar to the eggyolks and whip into an onctuous pale foam (don't give up too fast!). Add the rest of the sugar to the eggwhites and whip until quite ferm; keep turning the bowl while whipping, this avoids lumps in the mixture. Whip the cream in another bowl.

    When the chocolate and butter is melted, first add the eggyolk foam, then the whipped cream and finally fold the eggwhites in gently.

    Put in the fridge for at least 2 hours.
  4. dc sunshine

    dc sunshine

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    Good info Chris.

    Another point I would make, is to ensure the eggs are at room temp.  This can make a difference to your end result.