Cream mousse is a delicate dessert that melts in your mouth that no sweet tooth can resist. To prepare the mousse, you will need high-fat cream, as well as a beater, for example, a mixer or a blender with a whisk attachment.
Some useful tricks
- Often chocolate is included in mousse recipes, and you can use not only dark or milk, but also white. However, the latter type of chocolate is quite finicky when melted, it should not be overheated. The addition of quality chocolate with a high cocoa content improves the taste of the dessert.
- You can use a steam bath to melt the chocolate for the mousse by breaking the chocolate and placing it in a heat-resistant dish. Place the bowl with the product in the pot with boiling water in such a way that the bottom of the bowl does not touch the pot. Wait for the chocolate to start melting, then gently stir it with a silicone spatula.
- There is also a much easier way to melt chocolate - using the microwave. It usually takes a couple of minutes at high power for the chocolate to melt in a microwave oven.
- For dessert, choose cream with a fat content of at least 33% - they whip perfectly and keep their shape. The consistency of the mousse is light and airy.
Chocolate mousse (classic recipe)
Ingredients:
- 400 g dark chocolate
- 150 cream, 33% fat
- 8 proteins
- 4 yolks
- 80 g sugar
- 50 g butter
- 1/2 teaspoon vanilla sugar
- 2 tbsp. spoons of brandy
Cooking step by step:
1. Break the chocolate into pieces, put in a saucepan, add butter and melt the mixture in a steam bath, you can also use a microwave. Mix the yolks and half of the sugar in a bowl and beat with a mixer until a white mass is obtained. This will take approximately 4-5 minutes.
2. Place the yolk mass on the steam bath, where the chocolate was previously. Continue whisking for another three minutes. Cool the whites well, and then beat them in a clean bowl until fluffy.
3. Mix the cooled cream with the remaining sugar, beat them with a mixer until the sugar dissolves, add the cream to the whites. Combine the chocolate mixture, yolks and protein-creamy mass, mix gently.
4. Place chocolate mousse in glasses or bowls, refrigerate before serving. Garnish with almond leaves, chocolate chips, fresh mint or berries if desired before serving.
Mousse "Black Prince"
Ingredients:
- 170 g dark chocolate
- 150 g cream or liquid sour cream
- 4 squirrels
- 1 yolk
- 1 shot of rum or whiskey
- sugar
Cooking in stages:
1. Bring the cream to a boil, remove the saucepan from the heat. Add chopped chocolate into pieces and gently add the yolk, stir until smooth.
2. Whisk the whites into a foam, gradually adding a pinch of granulated sugar while whipping. Combine a third of the protein mass with the warm chocolate mixture, then carefully add all the rest of the protein. Pour in whiskey at the end.
3. Spread the mass into bowls and refrigerate before serving, decorate the dessert to your liking.
Berry mousse
Ingredients:
- 500 g berries, such as strawberries
- 300 g heavy cream
- 3 tbsp. tablespoons of sugar
- 1-2 tsp lemon juice
- 18 g gelatin powder
- 3 1/2 tbsp. spoons of water
Cooking step by step:
1. Rinse the berries, remove the leaves, and mash the pulp. You can use a blender for this, but it is better to rub through a sieve. Sweeten and pour in the freshly squeezed lemon juice.
2. Soak gelatin in cold water. Once it swells, melt it over very low heat, not boiling, ideally in a water bath. Add to berries.
3. Whip the cream into a foam using a mixer, carefully add the berry puree and mix. Arrange the dessert in vases and refrigerate for a couple of hours.
Tip: Before serving, the finished mousse can be decorated with curls of cream, berries and fresh mint leaves. Another way to make the dessert more spectacular is to add a little berry puree to it and stir with a toothpick or skewer to create a spiral
Mousse "Marrakesh"
Ingredients:
- 100 g heavy cream
- 200 ml milk
- 50 g almond kernels
- 2 tsp vanilla sugar
- 1 1/2 tbsp. tablespoons of gelatin powder
- 50 ml of boiled water
- 150 ml orange juice
- 100 g pomegranate juice
- 1 teaspoon cornstarch
Cooking in stages:
1. Peel and chop the almonds. Combine milk, cream, vanilla sugar and almonds in a saucepan, bring to a boil over low heat, stirring occasionally. Warm up for 15 minutes.
2. Wipe off the mass. Pour gelatin with cold water, let it swell and add to the creamy nut mass. Pour the dessert into vases and refrigerate for three hours.
3. For the sauce, combine orange juice and pomegranate juice in a heatproof dish. Put on fire and bring to a boil. Add the starch, stir and bring to a boil again. Cool and pour over prepared mousse when serving.
Apricot mousse
Ingredients:
- 1 large can of canned apricots
- 200 g cream, 33% fat
- 3 yolks from large eggs
- 2 tbsp. tablespoons of sugar
- 1/2 teaspoon of granulated gelatin
Cooking in stages:
1. Soak gelatin in a small amount of boiled water according to the instructions on the package. Add a tablespoon of sugar to the cream and beat with a mixer. Mash the remaining sugar and yolks until a light mass is obtained. Add cream gently.
2. Drain the syrup from the apricots into a separate container. Chop the fruit with a hand blender until puree. Add whipped cream to these.
3. Mix 50 ml of apricot syrup with gelatin and heat in a microwave oven until the granules dissolve. Add gently to the creamy fruit mixture. Arrange the dessert in glass vases, keep in the cold until serving for three hours. Garnish with cream and chocolate chips if desired.
Layer mousse
Ingredients:
- 80 g each dark, milk and white chocolate
- 250 ml heavy cream
- 3 eggs
- 4 tbsp. tablespoons of sugar
- 1 teaspoon of starch
- 250 ml milk
- 1 sachet of instant gelatin
- 3 tbsp. spoons of boiled water
Cooking step by step:
1. Take a rectangular baking dish and line it with cooking paper or cling film. Separate the whites and yolks and divide the whites into three separate containers. Whisk the yolks and sugar until smooth.
2. Bring the milk to a boil while stirring, gently pour the milk into the yolks, but beat without stopping, otherwise the yolks will curl. Place the bowl of yolks in a saucepan of boiling water and cook until thick while stirring. Pour gelatin with water, let it swell, then dissolve over a fire or water bath, avoiding boiling. Pour into the yolk mass, let cool.
3. Whisk the cream until peaks are firm, mix with the egg cream and divide the entire mixture into three equal portions. Melt the chocolate in the microwave, add dark chocolate and one beaten egg white to one part of the cream, stir and put the mixture in the mold.
4. Add melted white chocolate and another whipped protein to the second serving of cream. Place this mass in a mold on top of the chocolate. Repeat the process with the milk chocolate and the remaining egg white. Put the mass in a mold, put it in the refrigerator, turn the mold on a flat dish before serving, and remove the cooking paper or film.
Coffee and chocolate mousse
Ingredients:
- 150 g chocolate
- 500 ml heavy cream
- 2 tbsp. spoons of coffee liqueur
- 4 tbsp. tablespoons of instant coffee
- 2 eggs
- 50 g sugar
- 14 g gelatin
- a pinch of salt
Cooking step by step:
1. Melt the chocolate in the microwave for 2 minutes. Pour gelatin with cold boiled water, following the instructions on the package. Put in a water bath or over low heat and dissolve until the gelatin dissolves. Strain if required.
2. Mix gelatin, chocolate and coffee liqueur. Mix 100 ml of cream with coffee, add yolks and beat. Add the chocolate and whites, whipped with sugar, and salt. Whip the remaining cream until fluffy, add to the coffee-chocolate mixture. Place in bowls, refrigerate for 4 hours.
Champagne mousse
Ingredients:
- 250 ml heavy cream
- 60-70 g sugar
- 250 ml champagne
- 2 squirrels
- 1 sachet of instant gelatin
- 3 tbsp. spoons of water
Cooking in stages:
1. Soak gelatin in cold boiled water and leave to swell. Then place in a water bath or on a stove over very low heat and dissolve while stirring - the granules should completely dissolve.
2. Mix the loose gelatin with the champagne. Beat heavy cream (it is better to take no less than 33 percent fat) until firm. Stir into the champagne mixture. Leave in a cool place until tender, stirring occasionally.
3. Whisk the cooled proteins into a dense foam in a clean, fat-free bowl, add granulated sugar (it is better to take a high-quality one) and beat until a smooth mass is formed. Add to the prepared creamy mixture. Distribute in bowls and refrigerate for a couple of hours. Decorate the finished mousse with chocolate figurines.
