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Before you jump to Cream-less Mousse recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

Remember when the only men and women who cared about the natural environment were tree huggers along with hippies? That has completely changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living much more eco-friendly we won’t be able to correct the problems of the environment. Each and every family ought to start generating changes that are environmentally friendly and they have to do this soon. The kitchen is a good starting point saving energy by going a lot more green.

Although it may not taste as good, preparing food in the microwave rather than in the oven will save you a packet of money. The energy used by cooking in an oven is actually greater by 75%, and possibly this small amount of knowledge will spur you on to use the microwave more frequently. Countertop appliances will certainly boil water or steam vegetables more rapidly than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, but that is definitely not true. A dishwasher is particularly effective when it’s full before a cycle is commenced. Save even more money by air drying or cool drying your dishes instead of heat drying them.

As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. Natural living is something we can all do, without difficulty. A lot of it is basically making use of common sense.

We hope you got insight from reading it, now let’s go back to cream-less mousse recipe. You can cook cream-less mousse using 8 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Cream-less Mousse:

1. You need 4 Eggs separated
2. Take 1 cup Strong coffee (instant coffee or dandelion tea)
3. Provide 3/4 cup Granulated sugar
4. Get 1 cup Semi-sweet baking chocolate
5. Take 1 cup "Flavoring" which ranges from liquor, rum, or orange juice
6. Prepare 1 cup Softened unsalted butter
7. You need 1 pinch of salt
8. Provide 1/4 tsp Cream of tartar

Instructions to make Cream-less Mousse:

1. This recipe doesn't use cream at all! Separate eggs- yolks in a heat resistant bowl and whites Ina chilled bowl.
2. Beat yolks until pale. About 3 minutes.
3. Meanwhile, dissolve the sugar in the strong coffee over low heat on the stove until clear and no more granules are present.
4. Dribble the hot coffee syrup into the yolks while constantly stirring with a whisk to avoid scrambling the eggs.
5. using the same pan as the syrup was made in, combine the chocolate and the flavoring. With steaming water, create a double boiler off the stove top. You would do this by heating up water in a separate sauce pan then placing the chocolate and flavoring bowl into it to bathe and indirectly heat the mixture. Cover with a lid and set aside.
6. Going back to the yolk mixture, beat it over a steaming double boiler for about Seven or eight minutes until warm to the touch, pale and fluffy. Avoid scrambling the eggs. Take it off the steam and beat it with an electric mixer until it's fluffy cool, and makes a thick ribbon when the mixer is lifted from the mixture.
7. Go back to the chocolate. It should be hot and soft. Whisk the lumps out of the chocolate and fully combine with the flavoring. Add the softened butter and stir until it melts. Fold this into the yolk custard.
8. Beat the whites on low speed for the electric mixture until foamy.
9. Add the salt and tartar.
10. Increase speed and beat whites until stable, stiff peaks form. It's beaten enough if you can safely and successfully perform the Blizzard test- hold the bowl upside down. If it defies gravity and doesn't soil your counter you can move on.
11. Dump the whites in top of the yolk mixture. Using a rubber spatula, cut down the center and fold the bottom on top. Turn the bowl and repeat. This minimizes deflating the whites and ensures the fluffiness mousse consistency.

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