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22 votes
Accepted

Can any liquid food be beaten into a mousse?

Chocolate is a solid at room temperature, strawberry puree is not, so I strongly doubt that the strawberry would result in a foam. The reason chocolate would form a solid foam is that it is largely ...
bob1's user avatar
  • 14.7k
16 votes

Can any liquid food be beaten into a mousse?

The beating of a liquid to a foam is not unique to a chocolate-and-water mixture. Neither is it something that works with any random liquid. What you need is an emulsion or a colloid which contains ...
rumtscho's user avatar
  • 139k
15 votes
Accepted

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

Red wine changes colour with pH. It's slightly acidic, more so in younger wines that are a brighter red. Many fruit and veg compounds act as pH indicators, such as those in raspberries and red cabbage....
Chris H's user avatar
  • 44.2k
11 votes

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

I'm sorry to say that your three packages are no longer safe for consumption. Expiry dates are usually pretty conservative and food may still be good several days past them, but the concerning factor ...
Kareen's user avatar
  • 712
5 votes

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

I would use beets ground in water thru a blender or robot coupe , then strain thru cheesecloth an sweeten then reduce ,This can bring more depth to your mousse Raw beets do have that “ Dirty “ taste ,...
Tiveno 's user avatar
5 votes

How to make a passion fruit mousse without gelatin?

There are two things you can do to make the mousse stiffer: Reduce the water from the fruit. So use some kind of concentrate instead of the pure fruit. For example, you could cook down a syrup or ...
rumtscho's user avatar
  • 139k
4 votes
Accepted

Brownie with chocolate mousse on top

Brownies are thicker than a standard cake sponge, but either can absorb moisture, if you want to prevent that then a thin layer of chocolate frosting would work fine, or as you suggest a thin layer of ...
GdD's user avatar
  • 76.4k
3 votes

Incorporating Italian meringue into mousse

I'm not sure it's possible to overbeat the meringue (not without falling asleep while doing it), so I don't think that could would be the main cause of a failed mousse. On the other hand, it's ...
Agos's user avatar
  • 920
3 votes

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

One alternative is to use pasteurized eggs.
Popup's user avatar
  • 1,429
3 votes

How to make a passion fruit mousse without gelatin?

However much you are making, use this ratio: 4 parts heavy cream/whipping cream to 2 parts sweetened condensed milk to 2 parts passionfruit pulp. Make sure that before you start, you whip the heavy ...
Shalryn's user avatar
  • 2,340
3 votes

Chocolate mousse without eggs

We have been making mousse with aquafaba (the liquid drained off a can of chickpeas). It's whisked by the food processor into a thick foam and then the chocolate is folded in. Quite popular approach ...
Joe's user avatar
  • 438
2 votes

How to substitute oranges in a mango mousse recipe?

You might take a strategy from a orange olive oil cake that I make. Cut about 1/2 inch off the ends of oranges. Then quarter the oranges. Place them in a pot of water, then bring to the boil. ...
moscafj's user avatar
  • 74.7k
2 votes

How do I get my chocolate mousse to be firm?

I always make my chocolate mousse with eggs, but two possible causes are that your ratios could be off or your chocolate mixture is hot and the whipped cream is cold, causing the mixture to seize-up ...
Evan Nowak's user avatar
2 votes

How to make a passion fruit mousse without gelatin?

One of the most important details in this recipe is that the mixture needs plenty of time - overnight is ideal, but at least 2 to 3 hours - to really chill completely before serving, so that the fruit ...
MsBlucher's user avatar
2 votes

Substituting white chocolate in Julia Child's mousse

Guittard replied to my query after the fact, so I learned firsthand that one should use less liquid because cocoa solids in dark chocolate are absent from white chocolate. I substituted 1/4 cup milk ...
Cheryl Turtle's user avatar
2 votes

Brownie with chocolate mousse on top

If you make the mousse properly, there should be no moisture leaking out of it into or onto the brownie underneath. The thin melted chocolate layer will help keep the layers seperate.
StevenXavier's user avatar
  • 1,708
2 votes
Accepted

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

This is an expected outcome. Foams made with a siphon are not especially stable over time. If you are making a siphon recipe without stabilizers, you should prepare it in time for serving, not plan to ...
rumtscho's user avatar
  • 139k
2 votes

What are the layers in this cake?

... If I had to guess? Jello chocolate pudding made with less milk for the dark layer, and then a whippy chocolate buttercream or mousse for the lighter layer. It could really be anything, but I felt ...
kitukwfyer's user avatar
  • 5,214
2 votes

What are the layers in this cake?

Caramel wouldn't be solid enough to become such a thick layer in a cake. If you try to make it thick, you will get it to the consistency of chewy caramel candy - both too sticky and too sweet to use ...
rumtscho's user avatar
  • 139k
2 votes
Accepted

What are the layers in this cake?

Looking at the way it is cut, teared and smeared by the spoon in the video my best guess would be that it is some kind of custard or pudding that gets its consistency most probably from yolk and/or ...
J. Mueller's user avatar
  • 2,119
1 vote

Mushroom mousse(-ish) that takes well moderate heat

There are dozens of possibilities to make something that has a creamy texture and tastes of mushrooms. It is up to your personal taste to try several ones and decide which you like the most. Your best ...
rumtscho's user avatar
  • 139k
1 vote
Accepted

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

In the UK, anything longer than 3 days from production is generally deemed risky and unsaleable for commercial purposes. For home use, if you're fridge is at the warm end of the scale /5°c 3-5 days ...
Ciaran Haines's user avatar
1 vote

Pumpkin Nitro Mousse?

Anything that you can put through a fine mesh strainer will likely not be too much of a problem in a whipper. In fact, the ISI website has a recipe for pumpkin mousse. You should find lots of advice ...
moscafj's user avatar
  • 74.7k
1 vote

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

So there are a few things you could change here. Firstly I would use 85g of dark chocolate for every 2 egg whites. When melting your chocolate, 2 tablespoons of hot water will help smooth it out ...
Jason's user avatar
  • 262
1 vote

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

I trained in pastry in Canada and France, and very rarely saw/made a product that had raw eggs, in any form. Sugar acts to blanche eggs, but usually if you are to blanche yolks with sugar, they're ...
soup4life's user avatar
  • 713
1 vote

Substituting white chocolate in Julia Child's mousse

White chocolate makes me think of neither chocolate nor vanilla--- it definately has its own flavor. I don't recall what edition of Mastering the Art of French Cooking I copied the recipe from. It ...
Cheryl Turtle's user avatar
1 vote

Substituting white chocolate in Julia Child's mousse

Cheryl, to me (as I can't speak for others), white chocolate doesn't taste at all 'chocolaty' but just has the mellow rich flavour of the bean's fat and the cream used in making it. Even if someone ...
Jude's user avatar
  • 3,953
1 vote

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

Ballooned package = trashcan. 'nough said.
Max's user avatar
  • 20.5k
1 vote

Pumpkin mousse looks grainy and slightly watery

No, you cannot turn this mixture into a mousse. You have to eat it as it is - which is probably simply a tasty creamy pudding without the expected mousselike consistency. Even if it is grainy, there ...
rumtscho's user avatar
  • 139k
1 vote

How can I make fluffy chocolate mousse without gelatin?

A very easy variant is simply melted chocolate chips and tofu, which can be adjusted in firmness by using silken to extra firm, drained -blended/processed/whipped and left to set. Amount of each can ...
Ecnerwal's user avatar
  • 17.5k

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