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 3 egg whites from the yolks
- Whip the egg whites
- Mix the yolks in with the chocolate and add a bit of sugar
- Fold the egg whites in with the chocolate mix
- Transfer to bowls and put in the fridge
Usually when I go to eat them the next day, there is a rubber like surface on the mousse, but underneath it's nice and soft.
I am just wondering what causes this, and how to prevent it?
Best Answer
The cause is that the mousse dries out on the surface. It builds a skin of dehydrated mousse. It happens with most cremes, not only your yolk foam.
To prevent it, put plastic wrap on the mousse. Don't span it over the bowl, press it on the surface itself, without leaving air between the mousse and wrap. Your mousse will stay soft. This also works for custards and starch-thickened puddings.
In general, also cover other things you put in the fridge, or they can get an unpleasant odour.
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Quick Answer about "Rubber like skin on surface of chocolate mousse"
The cause is that the mousse dries out on the surface. It builds a skin of dehydrated mousse. It happens with most cremes, not only your yolk foam. To prevent it, put plastic wrap on the mousse.Why is my mousse rubbery?
Too much gelatin makes a dessert that's stiff and rubbery; too little causes the dessert to split and collapse.Why has my chocolate mousse gone hard?
Making the Perfect Chocolate Mousse Be careful to reheat your chocolate mixture slightly before you incorporate the whipped egg whites or whipped cream. If the mixture has already cooled and you add a large quantity of egg whites or cold cream, the chocolate hardens and forms grains.How do you fix curdled mousse?
A slurry of 1 tablespoon of cornstarch and 1-2 tablespoons of water (or milk) should be enough to thicken most chocolate mousse recipes that serve 4-6 people. Cornstarch slurry should go into melted chocolate before you fold in other whipped ingredients.Why is my chocolate mousse dense?
The chocolate you used was too fluid Three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results. Chocolate with more cocoa butter in it will render the chocolate mousse heavy and thick.Only 2 Ingredient Chocolate Mousse Recipe Just In 15 Minutes
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Answer 2
I usually cover the surface with sugar. The sugar melts and leaves a fluid layer on the surface, which prevents the mousse from drying out.
Answer 3
I suggest that you omit the egg yolks from your recipe. Add to your recipe: scratch whipped cream using 3-oz of heavy cream. Fold in the whipped cream just after folding in the egg whites. Allow the mousse to set for about 3-4 hours in the refrigerator. Then pipe or scoop into serving glasses, wrap in plastic wrap. Will keep 2-3 days.
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