Lunch Lady vs Aeroplane Jelly Chocolate Flavoured Mousse
Lunch Lady vs Aeroplane Jelly Chocolate Flavoured Mousse
24 March 2015
I have been promising Maya’s teacher this chocolate mousse for a few weeks now. In fact, it has been so long, I am pretty sure she’s forgotten the offer ever existed. But tomorrow, a mug of gooey chocolate will be plonked on her desk as a thank you for being so great to my big kid. She really has changed her life.
When comparing these two mousses on preparation time, I totally got my ass kicked. The Aeroplane Jelly mousse took 6 minutes and 21 seconds, the from scratch mousse took 21 minutes and 2 seconds. BUT, I did whip the egg whites by hand, if I had an electric mixer I would have cut at least 5 minutes off (my Kitchen Aid died whilst making over 100 flatbread for the school fair).
The most noticeable difference between the final products was the texture. The Aeroplane Jelly mousse felt as if would bounce back and smack me in the head if I threw it against the wall. Mine, however, would have created a giant mess that resembled something one of my kids did to their nursery wall when they were a baby.
We all sat around the dinner table annihilating the mugs o’ mousse. In fact, Mr “I don’t like sweets”, had goosebumps.
Oh crap. Maya’s teacher.
Lunch Lady’s It Has Yoghurt in it so it is Kind of Healthy Chocolate Mousse vs Aeroplane Jelly’s Chocolate Flavoured Mousse
What You Need
It Has Yoghurt in it so it is Kind of Healthy Chocolate Mousse
- 90g dark chocolate, I use 70%
- 1 tbsp cocoa
- ½ tsp vanilla extract
- 2 egg whites
- 1 tbsp caster sugar
- 50g Greek yogurt
- some berries to put on top (berries are pretty sweet and lovely)
Aeroplane Jelly Sweet Treats Chocolate Mousse
- Sugar
- Maltodextrin
- Gelatine – Beef Origin
- Whipping Agent
– Hydrogenated Vegetable Oil
– Glucose Syrup Solids
– Emulsifier (472e)
– Milk Protein (Caseinate) - Whey Powder
- Thickener – 1442
- Cocoa Powder (5.5%)
- Flavours
- Colour – 150c
- Contains Dairy, Gluten (from Wheat) and Sulphites.
What You Need to Do
It Has Yoghurt in it so it is Kind of Healthy Chocolate Mousse
- Get a saucepan of water on the simmer.
- Chop up your dark chocolate and put in a metal bowl with the cocoa, vanilla and 2 tablespoons of water.
- Put over the simmering water, don’t let the bowl touch the water. And let it start to melt. Turn the heat off and just let the chocolate sit there while you do the other stuff, occasionally giving it a stir.
- Whisk eggs to soft peaks and then add sugar. Continue to whisk until thick and glossy.
- Add two tablespoons of hot water to your chocolate and give it a good stir to make it nice and silky smooth.
- Beat in the greek yoghurt.
- Fold in a third of the egg whites.
- Gently fold in the rest of the egg whites until combined. (be gentle, you don’t want to lose all that hard work of getting air in your eggies!)
- Spoon in to mugs (or ramekins if you’re fancy) and pop in the fridge for a couple of hours until nice and cold and delicious. (We sometimes, actually most of the time, pop ours in the freezer as we are extremely impatient and it seems to work out OK).
- EAT! With berries.
Aeroplane Jelly Sweet Treats Chocolate Mousse
- Empty the mousse mix sachet contents and cold full cream milk into a mixing bowl.
- Using the electric hand mixer beat on LOW speed for 30 seconds until just combined. Increase speed to HIGH and beat for 3 minutes until mousse is thick and creamy.
- Spoon mousse into 6 individual serving cups.
- Serve immediately for a creamy mousse or chill for 1-2 hours to create a firmer set mousse.
Meet Jennifer Cossins
Drawing Outside The Lines
