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Chocolate Mousse w/whipped cream blending problem

post #1 of 6
2/16/07 at 3:13pm
Thread Starter 
Hi

Alot of the mousse recipes i use have you fold in the whipped cream at the end, but i find that if i fold it in, my mousse will be marbled is there a solution to it not being marbled? or does every just whisk it in, which i thought would defeat the purpose.


Taz
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post #2 of 6
2/16/07 at 3:42pm
Taz
You need to prime the base a little. Take a third of your cream and blend it in rather fast and harsh and maybe take a whisk to it. This will incorperate the cream and avoid the marbling and chipping and change your color. You will lose a little air. Then begin to fold in the rest of your cream as you are doing now.
hth
pan
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post #3 of 6
2/16/07 at 7:21pm
You also may just need fold longer. panini is right though you need to fold the cream in in several additions.

-Kitten
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post #4 of 6
2/17/07 at 1:39am
..........and make sure your cream is only soft whipped. Have "whipped" whipped cream is a common cause of your problem. Remember - Softly, softly.:p
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post #5 of 6
2/19/07 at 3:14am

just add little bit

_;) you already have the solution from others chef
and all of that's is right and if you already try but your chocolate mousse still rubbery,
let's chek the recipe:
comparisson ingredients between
Chocolate
Whipped cream &
Gelatine
may be you have to add littel bit whipped cream Hope it's can help you.
:chef:
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post #6 of 6
2/20/07 at 4:33pm
Thread Starter 

thanks

thanks a lot for all your help, i'll give it a try.... :)
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