white chocolate mousse help please
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Ask your ingredient supplier for instant mousse premix.
You just mix it well with equal amount of chilled boiled water, and then fold in whipped cream and white chocolate (and fresh fruits,cordial...etc, as you wish),freeze till firm to cut in nice shape, that's all!
It's stable,got several flavors to choose from(fruit of forest,tropical fruits,strawberry,raspberry,tiramisu,chocolate,neu tral...etc.)can keep at least a week in the refrigerator,no concerns about Raw Eggs and Samonella Poisoning!
6 oz. unsalted butter
5 whole eggs
3oz 12x sugar
1 1/2 qts. heavy cream 42+
this one is pretty stable. torting the cakes to distribute the filling in equal amountsof filling to cake layers will also help.
just another formula to throw in the mix.:D
I kinda scaled this down already. I'm thinking this would fill 4- 9" cakes. That's torted, three cake layers-2 mousse
We fold fresh raspberries,or fresh apricots poaches in wine, or strawberries, etc. with great success. We use this formula for wholesale and it's even better with chocolate.
We do freeze on occasion for a few costomers, works well if -10.
We use a cheaper chocolate for wholesale and have our cost around $6. depending on the fruit and we sell them all day long for $27. hth
3 oz. white choc.
3 oz. cream
1 1/4 oz. butter
1/3 cup yolks
1 or 2 sheets gelatin (optional)
3 1/3 cups cream, whipped
Boil cream & butter
Temper in yolks
Add bloomed gelatin
Add melted white choc.
Mix with paddle until cool.
Fold in whipped cream.
I have a recipe that uses gelatin as well, but for the egg whites we use frozen ones. That is, they are already pasteurized for you. My recipe makes 5 10" tortes, with two layers of filling, each 3 cups. I use a good quality chocolate. This mousse freezes well.
I recommend setting your tortes right after making this mousse.
3 1/2# white chocolate
1 qt. pasteurized egg whites (bring to room temp)
1# granulated sugar
15 gelatin sheets
1 cup water
3 qt heavy cream
Whip cream to soft peaks, reserve
Soak gelatin in cold water
Whip whites and sugar to stiff peaks
Bring the 1 cup of water to a boil then put in gelatin and dissolve
Fold 1/3 of the whites into the choc. Take some of the whites and mix into the gelatin. Fold gelatin mix into choc., then fold in the remaining egg whites. Fold in cream last.
can torted mousse cakes be frozen successfully?:confused: Help!! I am preparing a torted white chocolate mousse cake as a wedding cake for the first time. My plan is to freeze the assembled cake tiers for one week before adding the final decorations and delivering the cake. Will mousse hold up after being frozen, or does freezing destroy the texture?
Thank you for your help.
I incorporate neither gelatin nor egg whites in my mainstay recipe for White Chocolate Mousse: 9 oz. imported white chocolate; 1 fl. oz. purified water; 1½ fl. oz, Kirsch; 12 fl. oz. cream (35% m.f.).
Once the mousse is made and set it's perfect - but how long can it handle room temp before it falls apart - for example, if I use it torted in a cake, and pull the cake out for service 2 hours before - what prevents it from turning into a sauce? I'd like it to still be "slice-able"....thank you.