I love to get creative in the kitchen. I’ll get an urge, fling a few ingredients around, and come up with something that I either love as is, tweak a bit until I am pleased, or just scrap because well, let’s face it, some attempts at brilliancy are failures.
But then there are THOSE TIMES. All you cooks know the ones. Those times when you see a recipe you know is perfect as is. You have everything to make it. But then you botch the recipe. But out of the botch comes something incredible. Inspiring. DELICIOUS! Maybe even better than the original recipe. And it was all because you goofed.
After my recent surgery, Tiny decided she wanted some frosting. At that point, I could pretty much be talked into anything because my pain level was out of control and I would do anything to keep people quite, I mean entertained and happy. Now I was holding down the couch and with my bleeding issues, not in a position to be getting up to make frosting. So I directed traffic from the couch.
Yes, I let a 4 ½ year old make buttercream frosting mostly by herself.
I decided to go with the Salted Chocolate Buttercream Frosting I had recently spied on my friend Kate’s blog.
Anyway, it was easy enough for Tiny to manage under my not-so-watchful eye. All I needed to do was tell her what to do. It was all stuff she had helped me with or done herself before. Just not with me on the couch and not next to her. But what could go wrong?
I learned a valuable lesson. When directing from the couch, you need to be overly detailed in your directing. Don’t assume a 4 ½ year old knows what you mean when you say “now add the butter a little at a time.” Because “add the butter” doesn’t plainly state TO WHAT. Add the butter to what?
So the buttercream frosting turned into a buttercream soup.
This was all because I failed to tell Tiny to add the butter TO THE mixer and not the pan with the melted chocolate. Because there is a HUGE difference in the outcome of a buttercream frosting when you melt all the butter first.
Tiny was distraught. She had tried so hard. I stood there looking at the brown soup (which tasted absolutely divine by the way). I knew that there HAD to be a way to save it. And so I did. Twice.
Out of this buttercream frosting soup, I successfully created a salted chocolate buttercream whipped mousse as well as a soft freezer fudge.
Two AMAZING recipes out of one big, tasty mess. So today, I share with you disaster turned miracle #1 with a couple of affiliate links to the ingredients I used.
Warning – you will Eat. All. The. Mousse. In. One. Hour.
- 2 whole eggs + 1 egg yolk
- 1/2 cup raw honey (I like this one)
- 2-3 sticks butter (1/4lb size sticks), salted (or you can add 1/4 – 1/2 tsp. sea salt)
- 1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
- 2-3 ounces or so of unsweetened baking chocolate
- Up to 1 cup organic heavy whipping cream
- Put the eggs and egg yolk in a stand mixer.
- Mix on medium until the eggs until yellow and frothy.
- While those babies are frothing up, heat the honey up in a saucepan until it is slightly bubbly (kind of that softball stage but I didn’t make it exact).
- Pour the honey into the egg mixture while the mixer is running.
- Let this whip up until the bowl is room temperature to the touch. Just put your hand at the bottom of the mixture bowl (on the outside obviously) and wait until it feels cooler to the touch.
- While this is whipping and cooling, melt the chocolate in a small saucepan over low heat.
- After the chocolate is mostly melted, add in 2 sticks of butter.
- Stir the butter and chocolate to keep it from burning.
- When all the butter has melted, remove from heat and add the vanilla.
- With the mixture still going, slowly add in the chocolate and butter mixture.
- Mix, mix, mix until you have a nice chocolaty soup going.
- At this point, you can add in a little more butter. Not melted butter. Room temp or fridge butter. I basically added in the 3rd stick or thereabouts. You don’t have to. I just did it out of panic when I realized the original recipe was going out the window fast. But it did make it a wee bit creamier.
- After you have a nice soup, slowly and gradually add in the the heavy whipping cream. Slowly increase your mixing speed to high. The mixture should start to resemble a thick looking whipped cream. Keep on whipping.
- If you are not getting the texture you would like, add a bit more whipping cream and keep whipping it up until you get a mousse-like consistency. I promise it will happen after a few minutes. It won't looked like whipped cream. It will be a bit rippley in texture.
- Refrigerate your creation for a bit then eat it all. In one sitting. No sense in having leftovers.
Nutrition Information:Yield: 6 Serving Size: 1/4 cup
Amount Per Serving: Calories: 166Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 65mgSodium: 100mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 1g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
You will thank me later.