Hello out there in Cheftalk land,
It seems every time a make a mousse, it always comes out loose no matter what recipe I use. I have know idea how anyone makes a mousse that can actually hold-up in between the layers of a cake. Can anybody help?
The Private Chef
What's your formula? For chocolate you just have to make the ganache with less cream and more chocolate. Same for white chocolate. Maybe use cream stabilizer.
If you are making geltine-set mousse, be sure to allow the base mixture containing the gelatine to set a bit ( when the mix at sides of the bowl start to firm up) before adding the whipped cream/italian meringue otherwise it will be runny and not set properly.
i always use a base for mousse, such as creme anglaise or pate a bombe, followed by gelatin and whipped cream. it works beautifully and they're stable enough to hold inbetween layers in my entremets.
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