Yeah!! Went to Laurent's place to make chocolate mousse!! Well but of course I did the 'oohs and ahs' and some washing oopsie. Liang helped to beat the egg whites with an electric beater while Laurent did the rest. Here's the low-down:


























Liang had spent about 10 minutes beating the egg whites, but the texture refused to change into what was intended for. Laurent then decided to not use the electric beater anymore. He spontaneously took a 1.5L Pepsi plastic bottle. I thought he wanted to fill it up with water to drink, but instead he took a pair of scissors, cut out its base, and cut strips along the upper part of the bottle to make his own egg whisk.

I was amazed. The Europeans are way more innovative and smarter than us! I would prolly manually use a metal fork to beat hell out of the egg whites until the next morning, or better, give it all up and get a cake from the bakery.

Within a few minutes, the egg whites had all gone foamy, reminded me of a bubble foam bath!! Liang and I just stood observing Laurent with dropped jaws.

Laurent told me that while melting chocolate, we should add a bit of dairy liquid like milk or cream. I thought it was to enhance flavouring, but he explained that it prevents the molten chocolate from solidfying when left to cooled. Never add water because the chocolate will be floating on the water instead. And use dark chocolate. Haha!!


























See, even while making dessert at home, Laurent must wear nice nice de wor!! Chocolate mousse and egg white were splattering all over his sleeves. No la I think cos' he lazy to change after coming back.