I just read skiweaver9’s post and, well, perhaps sometime I will try the mousseline once more.
You all were great inspiration last November when I was planning to make a cake with a chocolate mousseline frosting for my 25th anniversary party (especially you, Patrinca). I had thought that I would ace it. Geez, you’d think I’d know better by now! Nothing like a little overconfidence!
Anyway, with all that I had to do for the party (going back, I think I’d definitely investigate catering it), I had to go with what I had made because there wasn’t time for a do-over. Apparently, after reading about skiweaver9’s experience, perhaps I didn’t beat it enough because it wasn’t as fluffy as I would have liked, in fact it was grainy (although it tasted wonderful, chocolately and smooth and silky). I was very careful in following the instructions. The butter was softened, the syrup was at the right temperature (almost-new candy thermometer), etc., so Iím not sure where I went wrong.
Here’s the cake. It was met with ooohs and aaahs, but I have to admit that none of my friends at this party bake… So I can only figure that anything with a bunch of chocolate curls piled up on it will look good. And I tossed a lot of little candy snowflakes as well. But as I said, it tasted fantastic, and the light was relatively dim (this photo was taken earlier in the day), so all in all….
But, really, reading about the intricacies involved with this darn frosting, I am going to give it another try. Maybe for my Dad’s 75th b-day next month.
And I have to work on my chocolate curl technique, too, although I believe the kitchen and chocolate were too cold this time.