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Mousse is made up of just a few ingredients: the base, the aerator, the sweetener , and the thickener .The “base” of a mousse recipe is the main flavoring component. It can be as simple as melted, slightly cool chocolate or puréed fruit. It can also be a little more complex: a preparedIf you’re going for a chocolate mousse, chocolate alone will likely be your base.
Whatever your base, make sure it is at room temperature unless the recipe says otherwise. Too warm, the base may deflate the aerators. Too cold, the thickener may begin to set up the mousse before you’re finished incorporating all ingredients.Mousse recipes always contain an aerator, and they often contain more than one. What’s most important to remember is which aerator is the most stable so that when you begin preparing your ingredients, you work in the right order.
The amount of gelatin can be altered depending on the desired texture. For example, a mousse that’s contained inside a glass or other vessel can have less gelatin than a mousse used as a filling for a cake. Agar agar can be used as a substitute if you’re trying to avoid gelatin, and it should be handled in the same way.
Some recipes—usually, recipes that use chocolate as a base, because it thickens on its own under refrigeration—don’t require a thickener at all.The first steps of mixing are very simple. If you’re using gelatin, stir it into the base. Remember to note the temperature of the base so that it’s not too warm or too cool when the gelatin is added. If you’re not using gelatin, proceed to the folding.To mix a mousse, the aerators are gently added into the base.
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