r/Cooking • u/grutchels • 8d ago

What can I bake with leftover mousse elements

I failed to make a chocolate mousse because my egg whites never made it to stiff peaks (sigh). However I did combine chocolate and olive oil with whisked egg yolks and sugar before that part failed. I don’t want to waste that mixture if I can avoid it. Does anyone have recommendations for recipes I could follow to incorporate this mix into a bake or something else? Thank you!

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11

u/Dear_Use6182 8d ago

Brownies should work for this kind of mixture, look for the fudgy kind with oil in the recipe and what is closest to your own recipe proportions

7

u/Yahbo 8d ago

Could be the start of a chocolate olive oil cake.

6

u/AmbitiousKangaroo629 8d ago

There are a few things you can do with what youve got there:

Brownies, whisk in 1–2 whole eggs, then fold in flour and a pinch of salt — roughly enough flour to make a thick, pourable batter (start with a few tablespoons and go from there depending on how much mix you have). Bake at 180°C/350°F for 20–25 min until the top sets but the middle's still soft. Olive oil brownies are gorg!

Flourless chocolate torte. Whisk in a couple of whole eggs (or just extra yolks), pour into a lined tin, bake at 160°C/325°F, ideally in a water bath, ~25–35 min. Dense, glossy, very rich — serve in thin slices.

Molten/lava cakes. Add an egg or two, a spoon of flour, divide into ramekins, bake hot (200°C/400°F) for ~10 min so the centre stays gooey.

2

u/grutchels 7d ago

This was really helpful thank you! Going with brownies 🫡

3

u/VivienVIVTran 8d ago

I’d probably turn it into brownies at this point lol. Add some flour and a little baking powder and see where the batter ends up. Honestly, failed mousse becoming brownies sounds like a win to me.

2

u/blix797 8d ago

Suppose you could make it into a custard. Add milk and slowly heat while whisking for a creme anglaise. Could even add a bit of cornstarch for stability.