I generally don't like using pate a bombes for fruit mousses, because I can pick out the egg aftertaste. I don't mind adding meringues, because it lightens and sweetens the mousse. Yolks and whole eggs do add body and flavor to the mousse, so I try and use with flavors like caramel, coffee and chocolate. I make both chocolate mousses with eggs and the other without. Desaulniers recipes, from what I remember because I haven't glanced through his book recently, are just straight chocolate and cream folded together. Very simple, which is fine inside a cake but a little too flat in taste/texture if I'm using it in a chocolate/florentine cup or something of the like. I think I tried his bitterseet choc. mousse.
post #31 of 37
7/18/01 at 9:40pm