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 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 tips?
Any help suggestion is greatly appreciated.
Best Answer
In the referenced mousse recipes (there is more than one in that dessert), the vast majority of the foaminess will come from the whipped cream.
You need to ensure that your cream is beaten properly to maximize foaminess, that is air volume:
- Chill your working equipment, including the bowl, whisk, and of course the cream itself
- If whipping by hand, use a large balloon whisk
- Beat until holding the whipped cream up from the whisk does not cause it to lose its shape--this is the stiff peak stage. You need to be careful, as this is the last stage before overbeaten.
In the praline mousse, the purpose of heating the eggs and sugar is so that the gelatin will dissolve; the gelatin will provide the stability for the molded dessert after it is formed and chilled. The air beaten into the egg yolk mixture will help a little, but it is the more minor factor in the overall mousse.
In the panache based mousse, half of the cream is used to form the ganache, but again, the foam comes from the whipped cream. In this mousse the post beating stability will come from the cocoa butter firming up when the dessert is chilled.
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How can I make my mousse firmer?
You can also use 25 percent more gelatin to stiffen a savory mousse. A basic savory mousse recipe calls for 1 teaspoon of gelatin to 3 tablespoons of water. To moderately thicken the mousse, use 1 1/2 teaspoons of gelatin and 4 1/2 tablespoons of water.Why is my chocolate mousse so runny?
There could be different reasons if your chocolate mousse turns out runny. First, the egg yolk mixture was not thick enough that it coats the back of a spoon. Second, the whipped cream was not stiff enough.Why do you add eggs to mousse?
Egg yolks contain quite a lot of fats and they will make your mousse even more creamy and rich. That said, the egg yolks aren't cooked while making the mousse, they will remain raw.What makes mousse stable?
A mousse is a multiple food emulsion with air bubbles. Protein is what holds that emulsion and air together, so you must work with products with the right fat/protein balance. This means the mousse structure will remain stable, holding the aeration, even after freezing.White \u0026 dark chocolate mousse — no raw eggs
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