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Old 01-05-2011, 11:37 AM   #1
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Chocolate mousse texture?


So after the holidays, having made 1.5gallons of eggnog for family and friends, I had 2 cups heavy cream leftover.
It has been since 7th grade since I have made mousse, so I figured that would be a good use for my spare cream! Why not try it out again-- in 7th grade I followed a recipe out of joy of cooking, and for reasons never learned at the time due to lack of technique no longer remembered, my mousse had turned out like a milkshake.

I'm rather older now, and my results were quite the opposite: it was very hard indeed. Not entirely dense per se as it was whipped up, but far firmer than a pudding or a custard, which frankly surprised me, as it's nothing but a custard and some whipped cream.
It's been a while since I've seen mousse at a restaurant: is it supposed to be of a very firm texture?
If not, what would make it more pudding-like?



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Old 01-13-2011, 11:54 AM   #2
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It shouldn't be very firm - ideally, it should be a little more airy than a custard or pudding. Maybe you need to try a different recipe? I have a great recipe from America's Test Kitchen/Cook's Illustrated for Dark Chocolate Mousse - I can PM it to you if you'd like.

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Old 01-13-2011, 03:45 PM   #3
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Old 01-13-2011, 08:50 PM   #4
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