Chocolate mousse turned to scrambled eggs in cream

Chocolate mousse turned to scrambled eggs in cream - White Round Cake Topped With Yellow Slice Fruit

So I was trying to make a white chocolate mousse.

The recipe called for heating up cream, beating egg yolks, then combining the two and thickening over heat.

I must've cooked it too long as the egg seems to have been cooked, it smells like scrambled eggs. The egg has become solid but very small (but a lot) of pieces floating around.

At this 'curdled' stage is it safe to eat? If so is there any dish I can make with it or otherwise make it nicer to eat. Basically it's 8 scrambled egg yolks in two cups of thickened cream. So it's a fair bit which I don't want to just throw away.



Best Answer

Did the recipe include a "tempering" step where you add a small stream of the hot liquid to the eggs while beating them, before adding the egg mixture to the hot bowl? If not, it should have - if so, did you actually do that? Many new cooks see something like that and figure it's pointless, so they just dump the eggs in - but it's not pointless. A poor recipe writer might assume that you'd know to do that without explicitly mentioning the step. Either would cause problems.

For something like this, you can actually add the whole of the hot mixture to the eggs, slowly, while beating, and then transfer back to the pot for further cooking.

If refrigerated post-disaster, it should be safe to eat. Add more eggs and have creamy scrambled eggs, or a lumpy omelet.




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How do you fix curdled chocolate mousse?

How to Fix Split/Oily/Grainy Chocolate Ganache:
  • The milk fix. Works great on warm ganache that has just split. ...
  • Melt & Stir. I LOVE this hack. ...
  • Add more chocolate. ...
  • Add more cream. ...
  • Blending or whisking.


  • Why did my chocolate mousse go grainy?

    If your mousse feels grainy, it's because you have overwhipped your cream. Not following the whipping time given in the recipe and over whipping separates the cream into butter, which gives a grainy and broken texture to your mousse.

    Why did my mousse separate?

    Using a cream with a fat content of only 32% means that it will have a higher water content (if it is whipping to soft peaks it is probably as it has some stabilizers or thickeners added) and this water content could be causing the choccolate to seize and the mousse to separate.

    Is it OK to eat raw eggs in mousse?

    Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product. If your recipe can't be modified, Hillers advises finding a substitute recipe.



    Heston Blumenthal's Chocolate Mousse Masterclass | MasterChef Australia | MasterChef World




    More answers regarding chocolate mousse turned to scrambled eggs in cream

    Answer 2

    Assuming it hasn't been sitting out at room temperature since then it will be safe to eat but not necessarily particularly nice as it's. I'd probably turn it into something savoury with fried onions, potatoes, and peppers, (bacon if you want), tasty cheese, and browned in the oven. This would be rather like a gratin dauphinoise with extra veg.

    Adding egg to hot cream would have cooked the egg almost instantly, so perhaps the recipe was badly written and you should have let it cool after cooking the cream for a bit.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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