Questions about mousse

[ljt2r]

So why does some mousse have eggs and some not? Why does some have only egg whites? What makes mousse mousse? If you choose to go the cream only route, what exactly are you sacrificing or gaining from the loss of the eggs? My waistline can't afford me experimenting in this by June 16 (DD#1's bday) and I need to figure out how to wade through all of these mousse recipes! It's amazing how some are simple and some are so complicated.....

TIA Laura :D

PS If anyone has any recipes for chocolate (preferably dark, not milk) mousse or vanilla mousse, all the better. :p

[Canice]

I can't answer your questions on variations, but I do believe it's the eggs that make mousse mousse.

I've never seen a recipe that didn't call for eggs (not that I'm the dessert expert); I would expect that mixing the yolks into the ganache give it a richness and makes it less dense. Then, folding in the beaten whites lightens the texture further and lends the airiness. And whipped cream, well, doesn't it speak for itself? ;) I would guess that you'd get a less rich dessert without the fuller mouthfeel if you skipped the eggs. That said (just asking, not recommending) you weren't supposed to feed raw eggs to children? Though you can always buy Pasteurized, I s'ppose.

I know: how 'bout you make three versions and invite a tasting panel over for dessert? I'm free.

[ljt2r]

Wellll... as it turns out though there are tons of recipes for "mousse" with only whipped cream. Ergo the confusion. And to make me more confused there seem to be some recipes where you can heat up the eggs first to pasteurize them--but I don't get the feeling they end up very light and fluffy. I am trying to avoid raw un-pasteurized eggs bc of Alex's age.

But anyway the real issue is that there have been mousses I've loved and some I think are ok--but since I don't know which are made with what I have no idea which I liked better! And if anyone ELSE ;) wants to do a taste testing of all of them I am free as well. :D

ETA I just found one from Gourmet on epicurious where the egg YOLK is heated to 160 degrees, but there is no egg white in the recipe--which surprised me even more (although it would be good for kids). Any thoughts on what difference THAT would make to final flavor?

[PattiA]

If you need one without eggs, this one is good, and so easy to make.


* Exported from MasterCook *

Easy Chocolate Mousse

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons gelatin powder, unsweetened
2 tablespoons cold water
4 tablespoons hot water
1 cup sugar
1/2 cup unsweetened cocoa powder -- I use Penzeys or other good quality cocoa
2 cups heavy cream -- chilled
2 teaspoons vanilla extract

In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add hot water; whisk until gelatin is completely dissolved and mixture is clear. Cool slightly.

Stir together sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.

Refrigerate about 30 minutes before serving.

Serves 6-8.

Description:
"Sweetened heavy cream is flavored with cocoa, whipped with gelatin and chilled for a fast and delicious chocolate mousse."
Source:
"adapted from allrecipes.com"


- - - - - - - - - - - - - - - - - - -


Serving Ideas : Serve in chocolate cups, garnish with berries.

NOTES : Substitute orange extract for the vanilla extract for chocolate-orange mousse

Nutr. Assoc. : 0 0 0 0 0 0 0

[ljt2r]

OK, just to throw one more issue into the mix--anybody have any idea about gelatine in mousse?

[Canice]

See, I always understood that gelatin made "pudding" as opposed to mousse, but maybe I'm in over my head here.
I would just use pateurized eggs rather than try to retrofit the traditional method by heating the eggs.

I'm not being a wise guy when I say that if I had to guess what would make the mousse I'd like the most, the more sources of fat, the better - so eggs (and yolks) and cream would be the way I'd go. But also because I like a lighter (in mouthfeel, not fat content) mousse rather than a dense one, so that's just personal preference.

[ljt2r]

See, I always understood that gelatin made "pudding" as opposed to mousse, but maybe I'm in over my head here.
I would just use pateurized eggs rather than try to retrofit the traditional method by heating the eggs.

I'm not being a wise guy when I say that if I had to guess what would make the mousse I'd like the most, the more sources of fat, the better - so eggs (and yolks) and cream would be the way I'd go. But also because I like a lighter (in mouthfeel, not fat content) mousse rather than a dense one, so that's just personal preference.

Wait I'm confused--and I swear I am not being a wise guy either--:) but wouldn't more sources of fat make it DENSER?

Argh! :eek:

Well anyway, here's the thing, I want to layer it with whipped cream, so although I like lighter mousses myself, a little dense may be a good thing.

Now I know why I have never made mousse. :rolleyes: :D

[Anne]

Here is a very easy RR recipe - I think this would qualify as mousse? You can make it fluffier by folding in some whipped cream. Higher quality chocolate is better than the chips but it should be chunked up pretty fine.


Pots de Chocolat (Rachel Ray)

Put in a heavy saucepan and bring to a boil:
2/3 C milk
While the milk is heating, whirl together in a blender until well mixed:
1 egg
2 TBS sugar
1 C semi-sweet chocolate chips
1TBS liqueur (like Kahlua)

While the blender is going, CAREFULLY pour the boiling milk into the blender and let it all mix thoroughly.

Pour into individual serving containers and chill at least an hour.

[bobmark226]

Per epicurious' dictionary!

[MOOS]
1. A French term meaning "froth" or "foam," mousse is a rich, airy dish that can be either sweet or savory and hot or cold. Cold dessert mousses are usually made with fruit puree or a flavoring such as chocolate. Their fluffiness is due to the addition of whipped cream or beaten egg whites and they're often fortified with gelatin


Bob

[sneezles]

The word mousse means froth or foam in French and is made up of whipped cream, beaten egg whites and/or yolks, sugar and desired flavoring. A chocolate mousse is thickened by the chocolate itself. A fruit or liqueur mousse is usually fortified with either pectin or gelatin.

A pudding is a custard with a starch (usually cornstarch or flour) which allows you to cook it at a higher temperature than a custard as it, the starch, prevents the eggs from curdling.