Best mousse recipe: 59 photos
FAQ
This depends on the consistency of the whipped cream as well as the other ingredients used. Indeed, a small mistake can completely make or break your mousse as the light and creamy texture is the most important thing about a mousse. If your mousse feels grainy, it's because you have overwhipped your cream.
Four basic components of a Mousse. Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.
This is probably the most crucial step and it's what really defines the consistency of your mousse: adding air bubbles into the mouse. There are roughly two ways to do so: Whisk an ingredient that's good at holding onto air itself, such as heavy cream or eggs. Whip the chocolate mousse as it's cooling down.
I found the following helped keep the mousse light: 1) Before whipping the cream (I used a hand mixer), I put the metal bowl and mixer blades in the freezer for an hour. 2) I folded in the whipped cream 1/3 at a time. The first third tends to lose a lot of air as the chocolate mixture is pretty heavy.
Since “mousse” is a French word for froth, the next step is to froth the other ingredients going into your mousse, like eggs or cream. This is usually done by whipping them with a whisk or a frother. The idea is to create as many bubbles as possible. This is what gives the mousse that light and airy texture.