There are even some hair-health benefits thrown into the mix. Wheat protein helps repair, add luster, and lend thermal protection to strands, while watermelon, edelweiss, and lychee flower extracts keep dryness and sun damage at bay. And if that wasn't enough, safflower seed oil takes frizz down and wards off harmful UV rays. Oribe touts this spray as something "for anyone who wants to look like a Brazilian supermodel." Gisele Bündchen, watch out!
We've got a new partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen. They'll be sharing some of their time-tested recipes and technical expertise with us weekly. Today, a classic dessert recipe, chocolate mousse, gets a makeover.
April 3 may be National Chocolate Mousse Day, but our recipe makeover for this rich, chocolaty, elegant dessert is tasty enough to make any day.
What's the secret to cutting fat and calories without compromising taste and texture? An Italian meringue, which is made by whipping egg whites with a sugar syrup. It gives our chocolate mousse a creamy lushness without adding any fat.
Test Kitchen Tip: To make an Italian meringue, pour hot sugar syrup into the whipped egg whites, but avoid touching either the beater or the sides of the bowl. If the syrup hits the beater or bowl, it will stick to them rather than be incorporated into the eggs.
See the recipe when you keep reading.
With a standing mixer, the recipe takes less than 10 minutes of active prep, and if you're really not up to the task, you can substitute already-whipped cream and be done with it in seconds. The best part? It's creamy, rich but not too cloying, and full of chocolate hazelnut flavor. No one will ever guess that part of the chocolate indulgence comes from a can. Want the recipe? Then keep reading.
Upon hearing the title, one instantly envisions sophistication as smoked salmon is a glamorous ingredient. The word mousse is what leads the eater to believe it's a complex dish to put together. However, any good foodie knows that mousse can sometimes mean gelatin.
To make this luxurious spread that would be welcome at breakfast, noon, or night, all you have to do is blitz salmon, gelatin, sour cream, and lemon juice in a food processor. Then let the mixture set overnight, and voilà! Instant elegant appetizer. See just how simple it is when you look at the recipe.
It's a mousse, so it must be chilled and can be made up to two days in advance — which is ideal for any sort of entertaining. I'll serve it with a big bowl of beautiful ripe strawberries. To see the recipe, read more
Most of the time, when I think mousse, I think foam in a can that gives my hair lots of volume. But a little while back, I found Redken Aerate 08 Bodifying Cream Mousse ($13.59) and thought, "Hmm . . . mousse in a jar? Really?" If such a wild invention were to work, it would make the product more portable (take that, TSA), rid us of the need for aerosol cans (yay!), and make application a lot more precise.
So is this cream the beginning of a mousse revolution? Well, yes and no. To find out what the pros and cons are, just read more.
For a decadent finish to a fulfilling meal, I always consider chilled chocolate mousse. In fact, offer me the choice between a chocolate bar and a bowl of mousse, and I'd select the silky-smooth, creamy, luscious chocolate dream any day. Nothing beats the deep, dark flavor and weightlessness of classic chocolate mousse. If you don't have the time or the equipment, opt for an abbreviated version, which employs the help of a microwave and some Cool Whip, that's equally impressive to guests. To check out both variations, read more