What's your mousse method?

oli

130
10
Joined Aug 31, 2001
I was curious what everybodies favourite method for making mousse (just for the sake of conversation, chocolate) and why? I know there is the whole egg base, milk and egg-yolk base and egg-yolk base. There is also the fruit base too but obviously doesn't pertain to this particular example. From some of the recipes I've read a few use the Italian meringue but most don't use this. Why? Is there a significant difference?
Thanks guys:)
 
415
10
Joined Jan 15, 2001
Hi Oli,
I have two types of chocolate mousse recipes. One is based on ease, simplicity and more geared towards American style cakes. No eggs involved, just more like a chocolate cream. The other one I use is the classic chocolate mousse using eggs, butter and cream. It's a lot more rich and velvety, and I use this on certain cakes, in dessert plates, more high end stuff. I could lighten this mousse further with meringue, but I don't, it doesn't need it. Since I make chocolate mousse by the gallons every week, one with Italian meringue is just much more time consuming(another clean bowl, whisk and pot to dirty-specially when we only have 2 mixer bowls which are constantly in use). But by all means, if you do have the time and willingness, try one with meringue.
 

isa

3,236
11
Joined Apr 4, 2000
For chocolate I love Lenotre's recipe ou melt chocolate add butter and egg yolk and whipped egg whites. :lips:


For fruit mousse, I use gelatine and cream.
 
1,640
12
Joined Mar 6, 2001
I haven't meant to ignore your post.....it's a good topic. But your questions are so broad and vast, it's hard to answer you.

Just addressing choc. mousse....I like meringue in mine. I think it add's to your texture (lightness) and taste (more complex). But then I also love mousse with yolks and butter. That provides a real richness that's smoother then any other.

I think Angry brings up a reality, equpiment and man power. I always had multiple bowls and mixers plus fast dish washers so equipment wasn't a problem. Sometimes you pick what works best in your situation....... In order to deside what you want to do, you should try each type of recipe.


Thuries books (at least I think it was his) has a totally different method with mousses. He doesn't use heavy cream.....was it creme fresh or sour cream he uses....I forget now, haven't looked at his books for quite a while. But old world french recipes are an other method.
 
26
10
Joined Apr 3, 2002
Timely discussion...am filling very small, bite sized white and dark chocolate shells next weekend...some with a fruit mousse (will use the gelatin and whip cream with this) and some with white chocolate mousse -- any suggestions as to a good recipe for chocolate mousse to use? I will have to pipe it into the shells.
 
1,640
12
Joined Mar 6, 2001
I was last using the white choc. bavarian recipe from Bo Friebergs book when I needed white chocolate mousse. Other white choc. mousses that I've made that were less complex tasted that way too.
 

Latest posts

Top Bottom