Questions tagged [mousse]

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12 votes
2 answers
4k views

Can any liquid food be beaten into a mousse?

Hervé This discovered that one can make chocolate mousse with chocolate and water only. This recipe is shown in this MasterChef video, and also detailed here. Essentially, one melts chocolate with ...
user256872's user avatar
11 votes
2 answers
15k views

Chocolate mousse with cooked eggs?

Most recipes I have seen for mousse require you to use egg yolks and don't involve any cooking of the egg. It's my understanding that when an egg's yolk is still soft (or not cooked at all in this ...
Senseful's user avatar
  • 1,081
10 votes
2 answers
3k views

How can I improve the colour of my red wine mousse?

I've tried making a red wine mousse to go along with a chocolate mousse. My approach was similar to making the chocolate mousse itself, just with a different core ingredient. I heated up red wine, ...
G_H's user avatar
  • 352
9 votes
6 answers
3k views

Chocolate mousse without eggs

I've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd like to erase with an eggless mousse. I'...
Satanicpuppy's user avatar
  • 13.2k
8 votes
1 answer
999 views

What kind of Creme or Mousse is the most robust? How can I strengthen a mousse?

I want to make a multi layer cake where one of the top layers consists of some kind of mousse. I haven't decided on what kind of mousse/creme yet because I have to transport the cake once it's done ...
Sven's user avatar
  • 1,969
6 votes
1 answer
1k views

How should I organize making a cake days ahead?

My wife's birthday is coming up and I want to make a cake for her. I was thinking of making a layer of sponge cake, amarena cherry sauce (cherries, wine and sugar), chocolate mousse, another layer of ...
yuchtman's user avatar
5 votes
3 answers
3k views

Rubber like skin on surface of chocolate mousse

When I make chocolate mousse, I usually end up with a slightly rubbery surface on the mousse. To make the mousse, I do the following: Melt dark chocolate in a bowl over simmering water Separate 2 or ...
GRA's user avatar
  • 53
4 votes
4 answers
32k views

How can I make fluffy chocolate mousse without gelatin?

I'm not a vegetarian but I don't want to use gelatin. I have seen various recipes for making mousse but they seem to be the gooey type. I'm looking for a recipe which will set so I can make a mousse ...
user23116's user avatar
4 votes
1 answer
1k views

Incorporating Italian meringue into mousse

Yesterday I made some mousse using whipped cream and Italian meringue as aerators. I incorporated the whipped cream to the base first and the Italian meringue last. However, the Italian meringue was a ...
Fimpellizzeri's user avatar
4 votes
3 answers
13k views

What's the difference between a souffle and a mousse?

I thought souffles would be baked, while mousses would be only whipped, but I've seen recipes for cooked mousses before. Is this just a case of using the wrong name for the wrong recipe or are there ...
alex-e-leon's user avatar
3 votes
3 answers
3k views

How to make a passion fruit mousse without gelatin?

I am Brazilian amateur cook. I wonder if there is any original recipe to make passion fruit mousse. Every time I do it, consistency is too runny and slightly aerated. Maybe the consistency to stay ...
Suhany's user avatar
  • 697
3 votes
2 answers
193 views

Brownie with chocolate mousse on top

I want to make a cake that involves a brownie layer with chocolate mousse on top. I just want to use my own trusted brownie and chocolate mousse recipes. I've looked it up and found a few similar ...
Lavandysh's user avatar
  • 594
3 votes
1 answer
4k views

Chocolate mousse - methods to have firm foamy mousse using white egg and cream

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 ...
mm24's user avatar
  • 321
3 votes
1 answer
4k views

Removing metal disc ring from chocolate mousse: which method should I use?

I just managed to do a chocolate mousse with 5 layers (sponge, chocolate thin layer, nougat mousse, dark chocolate mousse, ganache). I added some "Agar Agar" to make it more firm and put them in the ...
mm24's user avatar
  • 321
3 votes
1 answer
565 views

How to substitute oranges in a mango mousse recipe?

I'm looking for a recipe for orange mousse without eggs, but hopefully with gelatine. I've tried to search for some recipes on google but didn't really find anything too good. I have a very delicious ...
Divi's user avatar
  • 4,776
3 votes
1 answer
63 views

Pumpkin Nitro Mousse?

I want to make little pumpkin mousse brûlée deserts, and I also want to play with my new whipped cream dispenser. Do you think pumpkin purée would do bad things to my dispenser? I swear I've seen TV ...
DavidScherer's user avatar
3 votes
1 answer
207 views

How do I make sugarfree chocolate mousse made with 100% cacao chocolate less stiff?

I recently made chocolate mousse with 50g of 100% chocolate, and 2 egg whites. No sugar, sweeteners, or cream added. This resulted in a very stiff and even slightly grainy (but that might just be ...
Frederik Baetens's user avatar
2 votes
3 answers
68k views

Mousse has Raw Eggs -- is it Really Safe? [duplicate]

Possible Duplicate: Is it safe to eat raw eggs? I looked up a recipe for chocolate mousse the other day, and I noticed that pretty much all of them have raw eggs in them. And they're not cooked. ...
ashes999's user avatar
  • 1,037
2 votes
1 answer
254 views

Can I layer Lemon curd and Lemon Mousse?

I have a friend who really wants me to make then a cheesecake that has a layer of lemon curd that is then covered in a layer of lemon mousse. I think this sounds great but will the lemon curd curdle ...
Hannah's user avatar
  • 21
2 votes
1 answer
7k views

How to make chocolate mousse that will set?

I have experimented with chocolate mousse lately. I use a recipe I think is taken from Ferran Adria. It consists of 120 mL cream 125g 60%+ chocolate 4 egg whites I heat the cream, and pour it over ...
torkildl's user avatar
  • 423
2 votes
1 answer
293 views

Pumpkin mousse looks grainy and slightly watery

I attempted to make my first mousse last night, and followed this recipe for Pumpkin Mousse: http://cooking.nytimes.com/recipes/2077-pumpkin-mousse The only changes I made to the recipe was cutting ...
Zack's user avatar
  • 21
2 votes
0 answers
294 views

mousse with liquid in bottom

I made 2 mousses. One typical and one was an attempt for something new. Both turned out with liquid in the bottom. I made both with egg whites. Did I not beat the egg whites enough? The first was a ...
Vera's user avatar
  • 21
1 vote
2 answers
3k views

Salmonella in eggs that been used in mousses and other desserts in their raw state

The following text is from the FDA site: What is Salmonella? Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the United States. Most people infected with ...
alim1990's user avatar
  • 659
1 vote
1 answer
198 views

Is this siphon based recipe for mousse au chocolat trying to whip the cream?

The following recipe came with my new N2O siphon: dissolve 75g of chocolate in 275g of cream cool to 5 degree Celsius strain through sieve into siphon to make sure no undissolved pieces of chocolate ...
Nobody's user avatar
  • 201
1 vote
1 answer
139 views

Mushroom mousse(-ish) that takes well moderate heat

I am trying to come up with some kind of mousse, based on mushrooms, to be put on top of slices of potatoes just out of the deep-fryer. One of the main difficulties I'm facing is that my attempts tend ...
tobast's user avatar
  • 11
1 vote
1 answer
3k views

for how long can I store homemade chocolate mousse in the fridge? [duplicate]

My chocolate mousse recipe includes just raw eggs (2 weeks until best before date), butter, sugar and black chocolate, ingredients are mixed together with the hot, liquid chocolate. I know about this ...
Vickel's user avatar
  • 953
1 vote
2 answers
2k views

Tiramisu mixture not firm

I have tried to make Tiramisu chocolate mousse from this video many times. The chocolate mixture turns out great. With the egg yolks I add grape juice instead of wine and soft cheese instead of ...
Laura's user avatar
  • 11
1 vote
0 answers
75 views

How to handle mango puree going stale in mousse

I made a mango mousse cake using the recipe here: https://www.womanscribbles.net/mango-mousse-cake/ Turned out nice, but after two days the mango puree was tasting stale. How can i counter this?
manu muraleedharan's user avatar
0 votes
4 answers
369 views

What are the layers in this cake?

I want to make this cake (image below), but I can’t figure out the third layer. Obviously it is 2 layers of chocolate cake and 1 of chocolate mousse, but what is the caramel-like layer? Can anyone ...
Matt W's user avatar
  • 1,119
0 votes
3 answers
853 views

Substituting white chocolate in Julia Child's mousse

I've been making chocolate mousse à la Julia Child since I was 12. I vaguely recall trying it with butterscotch chips, which didn't work. Now I have high quality white chocolate I'd like to try in ...
Cheryl Turtle's user avatar
0 votes
2 answers
1k views

Should "Magic Mousse" be grainy?

For a treat for my lunch, having bought a bunch of Jell-o brand instant flavored gelatin mixes, my husband decided to follow a recipe for "magic mousse", as printed here, involving "Cool-whip" whipped ...
Yamikuronue's user avatar
  • 8,902
0 votes
0 answers
151 views

Trying to find childhood recipe: Chocolate pudding covered in graham cracker dust

I'm trying to find a childhood recipe. Best I can remember it's this: Chocolate pudding/mousse covered in graham cracker dust. It doesn't really have a shape. It's like a blob. When you look at it all ...
Jamis Charles's user avatar
-1 votes
2 answers
762 views

Mousse de Canard, Mousse de Foie, Terrine de Campagne, expired by around 10 days

I have here, Terrine de Campagne and Mousse de Canard with Expiry of Mar 16, this year. Mousse de Foie expired Mar 22. So all are expired and their packages have ballooned up. I'm wondering if they ...
Chlyxu's user avatar
  • 7
-1 votes
1 answer
2k views

How do I get my chocolate mousse to be firm?

I need to pipe my chocolate mousse into chocolate Cups but the shape is not staying, how do I make my Mousse firm? I used the following ingredients in my mousse: caramel treat, cocoa powder, chocolate ...
Sabeeha's user avatar