I am working on a multilayer chocolate mousse but is kind of hard for me as some recipe suggested me that I should use the white part of the egg and others suggest me to use double cream.
I would like to derive a scientific method to have nice and foamy mousse all the times, independently from when I use egg whites or cream.
- Most of the times I use the "egg white" I manage to get a decently firm foamy mousse. Some people use salt to get it to become nice and foamy. Other people suggest is not needed. I noticed that when I whisk it and there are drops of water it doesn't foam.
- When I use cream I don't manage to get it foamy. How can I do this?
Any help suggestion is greatly appreciated.