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Basics of White Chocolate Mousse - Page 2

post #31 of 32
6/25/07 at 1:17pm
White Chocolate Mousse:
(fills up a large bus tub...)

6lbs white chocolate pellets/pistoles, melted and cooled

5lbs (1/2 gal container) Superwhip pasteurized egg whites

5lbs sugar, cooked to softball

8qts heavy cream

Make Italian Meringue with whites and cooked sugar...whip until cool...pour in cooled chocolate...keep whipping until combined...pour into bus tub...whip up heavy cream until soft peaks, pour white chocolate mixture back in and whip until combined BUT NOT TOO LONG OR YOU'LL MAKE WHITE CHOCOLATE BUTTER...wipe out bus tub so leftover chocolate doesn't get hard and make chunks in your mousse...pour mousse back in to bus tub...let it chill.

BTW, this will fill 4 four tier cakes (6,8,10 & 14 inch rounds)
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post #32 of 32
7/31/07 at 9:36pm
hello, everyone, i am pretty new to here....as you can see but also new to the fantastic pastry world....but would anyone please tell me what is the difference if i use whipping cream or heavy cream.....i can hardly to get heavy cream here...so i wonder would the whipping cream do the job for me for the mousse...and or i should always use a few gelatin with the whipping cream so it can "form better and faster"?? ....since heavy is fatter then whipping....:blush::confused:
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