Chocolate Marionberry Mousse Trifles

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FAQs

 Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com 

1.) How much should I whip the cream?
Answer: You want to whip your cream until stiff peaks. When you see the whisk attachment, or beaters making tracks in the whip cream and they are remaining lifted and aren't falling back into the cream mixture, you have reached stiff peaks. You can also check by taking your whisk attachment off your blender or turning off your hand-held mixer and swirling the attachment in the cream and lifting up. If the cream mixture hangs onto the whisk attachment or beater and forms a nice peak, you have the right consistency.
2.) Why do we fold in the marionberry jam with a spatula?
Answer: The jam is folded in after the cream is whipped to ensure that we get enough air whipped into the cream to make it light and fluffy. If the jam is added too early, the cream will be weighed down and will not whip up properly. When the cream is at the desired consistency the marionberry jam is folded in so that the cream does not get over whipped, and the light airy structure of the mousse is maintained.
 
Best Practices
  • Use unsalted butter. Salt counteracts leavening agents like baking powder. Just the right amount of salt is added to BEL Box ingredient bags. Using salted butter throws off this sensitive balance and can cause your recipe to be dense or taste too salty.
  • How to melt butter. The quickest way to melt butter is in the microwave. Cut butter into tablespoon sized pieces and place in a microwave safe bowl. Cover with a paper towel. Microwave for 30 seconds. Check butter. If it isn't melted, continue to microwave for 10 second intervals checking after each. If butter is mostly melted, but a few small pieces remain, stir until the pieces melt. Be careful taking the bowl out of the microwave! It can be very hot.
  • Beating the butter together with the sugar and cocoa powder is an important step to ensure that the brownies rise when baking. If the butter is not thoroughly incorporated with these ingredients it can come out of suspension when baking and cause the brownies to have an oily texture.
  • The second part of the mixing process is important as well. When folding in the flour do not stir rigorously, but rather fold the flour into the batter. If the batter is over stirred after adding the flour, it causes too much gluten development, and results in brownies that are dense.