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10

This seems to be a version of the chocolate ball, only not intended for melting. The standard chocolate ball is made by covering the inside of a spherical mold with tempered chocolate, then melting away the bottom so it can be placed over a scoop of ice cream. For the detailed process, see this video. This version seems to use white chocolate instead. It ...


4

The eggshell is white chocolate with what looks like crushed cookie mixed in it to give the black speckles. The melted white chocolate mix is the poured into 2 molds (probably silicone) to give it that shape. Once cooled the two halves of the egg are joined together using a food glue or melting the edges of the egg halves and pressing them together. It's ...


4

Many cakes in bakeries are brushed or drizzled with simple syrup once they've cooled. This helps to add moisture to the cake, and the hygroscopic nature of the syrup also helps to prevent staling. It sounds like this would be the perfect solution for you as it would be adding both moisture and a bit more sugar, but without having an effect on the crumb. For ...


5

My suggestion would be to just go with the sugar increase, it might be sufficient to increase moisture. You can combine it with less baking time, if you want to - try using a thermometer and bake to 94 C, maybe 96 if it gets out underbaked. If it still feels dry, you should add fat, not water. Increase the butter, and maybe add one more yolk. You can ...


0

This is going to sound rather unorthodox, but whipping chilled instant chocolate pudding will make a nice mousse substitute. I can't call it mousse really, but you honestly can't tell the difference unless you are taste testing side by side with one made from fresh shaved chocolate. Obviously the real mousse will be much richer when tasted side by side, but ...


0

Silken tofu mousse recipes couldn't be easier. Yes, can get it quite light. Maybe not as aerated as with egg or gelatin but without the off flavors of either



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