Originally Posted by JCakes
And what kind of mousse is it - chocolate? Fruit? from scratch or a powder? Some mousses you can definitely make the whipped cream a little bit looser so you can pipe it easily; or if it's a recipe that is intended to be unmolded, you might be able to reduce the amount of gelatin to give you a little more working time. Powder mixes tend to set up really quickly and can be hard to pipe so if it's a powder, you might need to adjust the liquid or cream. If you can give us an example/more information, people can be more helpful with suggestions...
I made chocolate mousse and fruit from the scratch. Mousse are made from pate a bombe base and whip cream. I have no problem piping them into glasses however, for volume consistency purposes, I have to put each empty glass on scale, tare and pipe the mousse to the weight I want it. Therefore wondering if there is any equipment that I can use to eliminate the weighing process , something like portion control batter dispenser?
Thanks so much :)