Samaj's Molasses Mayhem

Samaj's Mousse Mayhem

Will changing the mousse in Gingerbread Mousse affect the way it tastes?

Mousse, which means “foam”, was first introduced during the 18th century in France. But French chefs have been using chocolate since the early 17th century. It’s first written record in the United States came from a Food Exposition that was held in Madison Square Garden in 1892. It became what we know it to be today because of the introduction of egg whites. This made the foaming process a lot easier. 

Mousse is a mixture of eggs, sugar, whipped cream, and chocolate. Giving it a rich chocolate taste. Theobromine, which was formally known as xantheose, is a bitter alkaloid from the cacao plant which has the chemical formula of C7H8N4O2.  

 

Theobromine is an odorless white crystalline powder, having two methyl groups located in it. It is also a purine alkaloid derived from the cacao plant, being found in chocolate, and other foods. The principal flavoring agents are chocolate, passion fruit, chicken liver, salmon, and a few others. 

Ingredients:

1/2 cup smooth almond butter

3 tbsp strained canned unsweetened coconut milk

2 tbs maple syrup

2 tsp maple syrup

2 tsp pumpkin spice

1 1/2 tsp molasses

1/2 tsp vanilla extract

1/2 cup chickpea liquid

1/4 tsp cream of tartar

1/3 cup frozen whipped topping

1 tbs crushed graham crackers

will have a stronger/weaker flavor. 

Trial 1	Trial 2	Trial 3
Mousse	Homemade	Regular Syrup

1.  1. In medium bowl, whisk almond butter, coconut milk, syrup, pumpkin pie spice, molasses and vanilla extract smooth. 

2.  2. In medium bowl, with mixer on high speed, whip chickpea liquid and cream of tartar 5 minutes or until stiff peaks form; gently fold into coconut milk mixture.     3. Divide mousse into four (4-ounce) glasses; refrigerate 1 hour. 

3. Top mousse with whipped topping; sprinkle with graham crackers. 

Data/Results 

Cooking Order	Homemade	Syrup	Mousse
Cooking Notes	When mixing all ingredients in their correct order, the chickpea liquid and cream of tartar didn’t mix well at first, leaving a bad taste and smell.	Mixed mousse with the whipped toppings, and graham crackers. Whipped chickpea liquid until stiff peaks, then mixed all ingredients.	When mixing ingredients all at one time, the substance was very thick and hard to mix by hand. The mixer brought it down to a creamy substance, while the whipped cream added a sweeter taste.
End Results	After refrigerating for a few hours, a hard substance was made. It was a tad bit difficult to poke through with a plastic spoon, but not impossible. The gingerbread mousse has a strong cinnamon taste, whilst leaving a bad taste due to the chickpea taste was still visible.	Didn’t come out too different than instructional order. Came out a tad bit more bitter than the other two test subjects.	This one came out smoother and creamier than the others. It was easier to poke through, and the whipped cream added a sweet flavor to it.
Pictures

  

Results Done By Unbiased Test Subjects: 

For the final reactions, the three desserts were taste tested by a group of 12 unbiased and unknowing individuals. Here are the results: 

Analysis and Conclusion 

As seen in the data, the one that was cooked with homemade mousse came out to be the most tasteful and likeable. This may be because it had all the stuff that might take a longer time to make, made beforehand so that it wouldn’t take as long. The other two recipes leave a bad taste, and the homemade group left more of a sweet taste than a raw taste.