How to Make Mousse, According to Our Resident Baking BFF

Mousse, for me, is the final word fancy-pants dessert—at the very least ever since somebody defined to me the distinction between moose and mousse (each are spectacular, however one is decidedly extra scrumptious).

There are many completely different varieties (together with this of splendidly straightforward chocolate mousse recipe, with only some substances), however the conventional technique is price studying as a result of it’s so versatile. For the reason that dish has so few substances, primary tweaks can yield dozens of various taste combos. The sky’s the restrict for creating your individual customized mousse recipe.

1. What’s mousse?

However first, what's mousse? Mousse is the stuff of dessert desires: extremely gentle and likewise ridiculously wealthy. At its most elementary, mousse is made by folding aerators right into a base. These aerators will be whipped cream, meringue (egg whites + sugar), pâte à bombe (complete eggs and/or egg yolks + sugar), or a mixture. The bottom generally is a complete host of issues: melted chocolate, puréed fruit, fruit curd, or a ready custard (like pudding or crème anglaise, a "vanilla sauce" of dairy base and thickened with egg yolks made on the stovetop).

Many mousse recipes name for gelatin to assist set the mousse. (Agar agar will be an acceptable substitute must you be avoiding gelatin.) Different recipes, nonetheless, don’t require any thickener in any respect; that is normally when the bottom ingredient is chocolate, which helps the mousse set agency.

Mousse is a scrumptious dessert by itself, portioned into serving dishes earlier than it’s set, and it may also be manipulated to be a layering element in muffins (suppose these attractive, wealthy, and seemingly unattainable muffins lined up in fancy bakery instances).

2. Mise en place (for actual)

Mousse just isn't typically categorised as “straightforward,” however the actuality is that you just’re working with a reasonably brief ingredient listing and the strategy is easy. That being stated, you’re coping with time- and temperature-sensitive substances, which implies it’s further essential to be ready.

Learn by way of your recipe utterly, and seize all of the instruments you’ll want forward of time. From there, prep your substances, from least to most delicate (extra on this later). Then, it’s only a matter of blending to mix—severely! It might not be boxed cake combine, but when every part is in place once you start, it’s not up to now off.

Picture by Bobbi Lin

3. Get your tools prepared

You don’t essentially want particular tools to make mousse, however it’s not an all-in-one-bowl form of scenario (the deliciousness makes up for the dishes, I believe).

  • You’ll want a bowl for the water and gelatin, if the recipe makes use of gelatin. You should definitely use a heat-safe bowl so you possibly can simply soften the gelatin later. I like to make use of a wider, shallow bowl so there’s extra floor for the gelatin to bloom simply (my favourite is a large ramekin, like the sort for for crème brûlée).
  • Place your base in a bowl massive sufficient to accommodate it and all the opposite substances as soon as they’re added.
  • Subsequent, you’ll want a bowl for every of your aerators and one thing to aerate them with: a whisk for those who’ve obtained insane arm power or, extra probably, an electrical stand or hand mixer. Many mousse recipes (together with those featured on this article) use a number of aerators, which will be irritating for those who solely have one bowl on your stand mixer. I keep away from this through the use of a number of varieties of instruments. I prefer to whip cream utilizing my immersion blender, which then leaves my stand mixer free for whipping meringue. Alternatively, an electrical hand mixer is nice for whipping cream, meringue, and/or pâte à bombe—you simply have to scrub the beaters in between, and maintain the completely different aerators in their very own bowls.
  • Have a rubber spatula prepared for mixing, and one thing prepared for portioning: a pastry bag or a liquid measuring cup with a spout.
  • Prepared your vessels for the mousse as soon as it’s time to portion.

4. Elements

Mousse is made up of just some substances: the bottom, the aerator(s), the sweetener (which is normally added to the aerator), and the thickener (which is non-obligatory, relying on the recipe).

The bottom:

The “base” of a mousse recipe is the primary flavoring element. It may be so simple as melted, barely cool chocolate or puréed fruit. It may also be a bit of extra complicated: a ready fruit curd, or a custard like pudding or crème anglaise.

Here is guideline as to when to make use of every base:

  • If you happen to’re going for a chocolate mousse, chocolate alone will probably be your base. This can be a bonus as a result of you can even chorus from including a thickener extra simply, as chocolate naturally units up beneath refrigeration.
  • If you happen to’re aiming for a fruit mousse, you’ll begin with puréed fruit or a fruit curd.
  • For another flavors, like vanilla, espresso, or caramel, you’ll probably begin with a custard base, which might simply be flavored in quite a lot of methods.

No matter your base, be certain it's at room temperature until the recipe says in any other case. Too heat, the bottom could deflate the aerators. Too chilly, the thickener could start to arrange the mousse earlier than you’re completed incorporating all substances.

The aerators:

Mousse recipes at all times comprise an aerator, and so they typically comprise multiple. What’s most essential to recollect is which aerator is probably the most steady in order that once you start making ready your substances, you're employed in the proper order. It doesn't matter what aerators you are utilizing, you may add them so as of most steady to least steady. Often, the sweetener is added to the aerator—if a number of aerators are used, a portion of the sugar could also be added to every.

  • Complete eggs and/or egg yolks are probably the most steady aerator. Sweetener, or a portion of the sweetener, is added and the combination is warmed over a water bathtub to warmth the eggs to secure temperature (140° F). Whisk the combination always till it's pale and thick and all the sugar is dissolved. Most recipes would require the combination to be whipped additional with an electrical mixer till it has reached full quantity (normally Three to Four minutes).
  • Whipped cream is the second most steady aerator. I normally whip my cream to mushy peaks, throw a whisk into the bowl, and chill the entire thing till I’m prepared to make use of it. A number of fast whisks once I’m prepared to start folding takes the cream to medium peaks—the best texture for mousse. When you can add the sweetener or a portion of it to the cream, you can even efficiently whip the cream correctly with none sugar.
  • Egg whites, normally within the type of meringue, whipped with the sweetener or a portion of it are the least steady aerator. For security, the eggs are warmed over a water bathtub to 140° F earlier than they're whipped to medium peaks. Because the least steady aerator, the egg whites ought to solely be whipped simply earlier than you’re prepared to combine the mousse.

The thickener:

Historically, mousse is made with gelatin. The gelatin needs to be bloomed in cool water or 5 minutes, then melted earlier than including to the bottom.

The quantity of gelatin will be altered relying on the specified texture. For instance, a mousse that’s contained inside a glass or different vessel can have much less gelatin than a mousse used as a filling for a cake. Agar agar can be utilized as an alternative for those who’re attempting to keep away from gelatin, and it needs to be dealt with in the identical approach.

Some recipes—normally, recipes that use chocolate as a base, as a result of it thickens by itself beneath refrigeration—don’t require a thickener in any respect.

Picture by Bobbi Lin

5. Mixing the Mousse

The primary steps of blending are quite simple. If you happen to’re utilizing gelatin, stir it into the bottom. Keep in mind to notice the temperature of the bottom in order that it’s not too heat or too cool when the gelatin is added. If you happen to’re not utilizing gelatin, proceed to the folding.

6. Folding

To combine a mousse, the aerators are gently added into the bottom. Reasonably than mixing, the aerators are folded into the bottom. If there’s just one aerator within the recipe, you possibly can fold it in by itself. Once more, for those who’re utilizing multiple aerator, add them separately so as from most steady to least steady (first complete eggs or egg yolks, then whipped cream, and, lastly, meringue).

It’s greatest to "mood" the combination by including a small quantity—about 25%—of the given aerator to the bottom and blend to mix. Throughout this time, it’s okay to combine barely extra vigorously.

It will lighten the bottom, making it simpler to include the remaining aerator. Add the remaining aerator in 2 or Three additions and gently fold, simply till the aerator is integrated. Repeat with the subsequent aerator, till all of the substances are added to the mousse. Do not forget that the extra you combine the mousse, the extra you’re deflating every aerator: It’s essential to work rapidly and minimally.

Mild and ethereal and virtually able to eat! Picture by Bobbi Lin

7) Portioning

As soon as the mousse is absolutely blended, gently switch it to a pastry bag. (Alternatively, you possibly can switch it to a liquid measuring cup with a spout.)

Shortly divide the mousse among the many serving containers. If the mousse has cooled down considerably already, it might start to arrange straight away. If it’s nonetheless at room temperature, you’ll have a bit of extra time to work with it.

Picture by Bobbi Lin

8) Let it set

The mousse should set within the fridge earlier than it may be served, which can most certainly take 15 to 30 minutes. If you happen to’re layering the mousse, every layer should set earlier than you add the subsequent. The identical is true of utilizing the mousse in a cake: The mousse should set earlier than you possibly can unmold and end the cake.

The mousse will maintain for a couple of days, which makes it a wonderful make-ahead dessert.

Frozen Honey Mousse

Someplace in between common mousse and ice cream is that this gentle and fluffy frozen deal with that’s sweetened with honey somewhat than sugar. Use the good-quality variety (like Brightland or out of your native farmer’s market) for the most effective honey taste, since that's actually the one pronounced sweetness right here.

Chocolate-Hazelnut Mousse

Impressed by everybody’s favourite Italian unfold, this mousse requires a heaping cup of toasted hazelnuts, hazelnut liqueur, and chopped darkish chocolate from a good-quality chocolate bar. It will get its physique from the same old suspects being milk and eggs, however bonus creaminess from cream cheese and crème fraîche.

Dorie Greenspan’s High Secret Chocolate Mousse (Mousse au Chocolat)

Dorie Greenspan might be most well-known for her cookie recipes, however it ought to come as no shock that she’s fairly proficient at chocolate mousse as nicely. And it’s easy too, made with melted chocolate thickened with pasteurized egg yolks after which lightened with whipped egg whites.

White Chocolate Mousse with Raspberries

You would go all out and develop your individual raspberries, as recipe developer Kristy49 did, or you possibly can merely depend on contemporary or frozen berries to make this white chocolate mousse. This explicit mousse recipe is completely egg-free, which is ideal for pregnant individuals or anybody involved about consuming uncooked eggs.

Tricolor Chocolate Mousse

We flip to Alice Medrich time and time once more for her sweet-as-can-be dessert recipes and sensible baking strategies. “The key to silky easy (somewhat than grainy) mocha and white mousses is within the timing and particulars: You’ll fold very mushy under-whipped cream rapidly into barely cool chocolate that’s been melted with water or espresso. Don’t whip the cream stiff, or let the chocolate get chilly, or dilly-dally whereas folding, and success can be yours,” she writes.

Triple Layer Mousse

Sure, you do form of must make three mousses—strawberry, vanilla, and chocolate—for this Neapolitan-style dessert, however it’s nicely price it for the nuanced taste and visible attraction.

Olive Oil Chocolate Mousse

As an alternative of creating itty-bitty ramekins of chocolate mousse, why not make one large bowl? The fruitiness of the olive oil enhances the bittersweet chocolate combination in an unexpectedly luxurious approach. Guess you didn’t suppose that mousse may very well be any chic-er, proper?

Have any ideas for excellent mousse? Tell us within the feedback!