Label
All
0
Clear all filters

Chocolate Mousses

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About
Each mousse here has a different intensity and should be tasted and used differently. Take into account variations in temperature, texture, “length” in the mouth, and so on.
These differences will enable you to customize your creations and allow you to balance textures and flavors.
A good chocolate mousse should be light, melting, and not fatty.
All chocolate mousses should set for at least 12 hours in the refrigerator. Most should be eaten at room temperature, so remember to take them out of the refrigerator 30 minutes before serving, except for the egg-free mousse and the soy chocolate mousse.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

The licensor does not allow printing of this title