If doubling a chocolate mousse, should gelatin be doubled as well?
I am making a chocolate mousse that includes gelatin, and I want to double the recipe. Do I need to double both the gelatin and the amount of water it’s dissolved in?
Best Answer
You need to double the gelatin, as it’s responsible for the texture and “stiffness” of your mousse.
You don’t have to double the water, but you can, of course. The water is no essential ingredient, it’s just a means to dissolve the gelatin. But of course the gelatin will dissolve easier, if enough water is present, so I personally would use perhaps 1.5 times instead of double the water amount.
Please note that this answer is only valid for the kind of recipes where gelatin is dissolved in a small amount of water and used to thicken a larger amount of cream / mousse / cream cheese or similar. For recipes that dissolve the gelatin directly in the liquid, e.g. a gelatin dessert or jello, this liquid is an essential ingredient and must also be doubled.
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When we add gelatin to the mousse it can be added?
The thickener: Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base. The amount of gelatin can be altered depending on the desired texture.How do you use gelatin to thicken chocolate mousse?
To moderately thicken the mousse, use 1 1/2 teaspoons of gelatin and 4 1/2 tablespoons of water.How can I make my chocolate mousse thicker?
Try adding a tiny amount of cornstarch to some water, and add to the mousse bit by bit and see how that helps thicken the texture. Alternatively, whisk some egg yolks in a separate bowl over low heat until they increase in volume and fold that slowly into the mousse mixture.How do I know how much gelatin to use?
Use 2 1/2 teaspoons or 1/4 ounce unflavored gelatin to 2 cups of water for standard firmness. Decrease or increase water for your particular needs (see chart above). One 3-ounce package of flavored, sweetened gelatin needs 2 cups of water. One tablespoon of unflavored powdered gelatin equals 4 sheets of leaf gelatin.Valrhona - The Essentials - CHOCOLATE MOUSSE WITH ITALIAN MERINGUE
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