I've been making chocolate mousse à la Julia Child since I was 12. I vaguely recall trying it with butterscotch chips, which didn't work. Now I have high quality white chocolate I'd like to try in lieu of semisweet, but what to substitute for the two liquids, espresso and liqueur/orange juice?
I want this mousse to taste like white chocolate, so orange juice, Cointreau, Amaretto, and coconut milk are out if a quarter cup would compete flavorwise. Rum may be a safe choice, but I only have Captain Morgan's on hand. I won't up the liqueur to a half cup.
I appreciate the mocha flavor of the original, and wonder if using espresso would overpower the white chocolate, or if orange juice would any more than rum. I have a couple more days to figure out what to do. Suggestions?
Best Answer
Guittard replied to my query after the fact, so I learned firsthand that one should use less liquid because cocoa solids in dark chocolate are absent from white chocolate. I substituted 1/4 cup milk for the same amount of strong coffee in the original recipe, and the Baker's Premium White Chocolate liquefied. Melted semisweet doesn't pour like it did, and I was paranoid my mousse wouldn't set.
I studied my liqueur options at the store. A 750mL bottle of crème de cacao tempted me with thoughts of frozen cocktails, all requiring additional 750mL bottles of other liqueurs, and I didn't want to go there. The selection of 50mL bottles was limited, but I settled on E&J Vanilla brandy.
When I opened it, there was no essence of vanilla; I smelled only brandy. The 1/4 teaspoon of vanilla extract I added to the milk was imperceptible, as well. My attempt at white chocolate mousse was more like a brandy Alexander custard. My official taster said he wouldn't have known I used either white chocolate or vanilla if I hadn't told him all about it.
His initial "Wow!" and the way he savored it conveyed his appreciation nonetheless. Brandy made for a good flavoring. If I found Baker's 4-ounce bars on sale again, I'd forgo using liquid in the melting step, and hope for a less custardy consistency. I even reduced the butter by 2 tablespoons, and beat the living daylights out of it before folding in the egg whites. It set, but a spoon won't stand up in it like the original.
Thank you for your advice:)