How do I cover cookies in Chocolate?

[W.DeBord]

Technically you can't really "mold" mousse like in a "pretty" mold. UNLESS you add gelatin and then I consider it a bavarian. But you can pipe it into ring mold, freeze, pop out of 'mold' and plate. You also can layer it (with other flavor mousses) freeze it and slice or scoop thru the layers (that gives you a nice look). There's alot you can do to 'mold' it but it doesn't take any detail designs well. You can use any of those flexipan molds or simple shaped molds.

If you want to try your mold, make sure you freeze it to unmold cleaner (you don't have to line it or spray them when using heat to release). Use a blow drier or a torch to heat pan to remove (just a quick pass of a torch works best).

Use a instant meringue powder or a cooked meringue with your chocolate (or whatever flavor) and whip cream. They go thru the freezing process best holding shape. Uncooked merinque tends to weep.

[Chefjoed]

Thank you so much W. Everything went okay, the mousse was excellent, but hey, it worked out okay. Thganks for all your time.

Joe

[W.DeBord]

Glad to hear it!

P.S. ANYTIME......I'm not certain if I'm always helpful, but I try.