ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service Forums › Professional Pastry Chefs Forum › Some help about white chololate mousse
New Posts  All Forums:Forum Nav:

Some help about white chololate mousse

post #1 of 3
5/6/08 at 10:50am
Thread Starter 
I need some help about white chocolate mousse...
i have a few recipes of white chocolate mousse,but everyone when i prepare it was too liquid...if somebody can tell me what to do to been better consistence?
Thank you !
Reply
post #2 of 3
5/7/08 at 6:50am
What recipe(s) are you using?
It helps to know what went wrong if we know the recipe, and
how you went about preparing it.
Reply
post #3 of 3
5/10/08 at 10:21am
Thread Starter 

:)

I was tryed lot of solution to prepare a mouse,everyone is too liquid,i want to be hard. . . for example i "cook" yolks in sugar and water until 80 C,beat them and mix with melted white chocolate and whiped cream,i respect all rules about temparature.I was try with diferents kind of white chocolate but all is same....cause here in Serbia we don't have some good quality of ingridients,and then i must try couple times with some different producers..

Thank You !
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs Forum
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service Forums › Professional Pastry Chefs Forum › Some help about white chololate mousse