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anglaise-based choc mousse

2913 Views 10 Replies 7 Participants Last post by  thebighat
Went to a demo by a Valronha rep and she mentioned that their mousse recipes, which she promised to forward and didn't, are anglaise-based, rather than a sabayon kind of thing. Anybody ever try this? I have been making a ganache the day before I need to make mousse to lessen the chances of chocolate chips. I may give this a whirl and see what happens.
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It's late and I'm tired........but I think that's how Gisslens mousses are made. I've made mousse recipes out of my French books that start as anglaise, many of them do.

I don't know, it's not what most of us think of as mousse (white and whip cream in chocolate), or should I say what we grew up learning as mousse. They need gelatin to set, don't have any whites and are firmer/creamier vs light. They do freeze beautifully, but I really do think of them as bavarians.
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