Best mousse recipe: 59 photos

Chocolate Mousse - RecipeTin Eats

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.

The BEST Chocolate Mousse Recipe

Decadent, creamy, and full of chocolate flavor, this Chocolate Mousse recipe is a breeze to make! All you need are four...

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Youtube - @Preppy Kitchen
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