Quick answer: every easy mousse follows the same method: make a flavored base, let it cool to room temperature, and fold in softly whipped cream. Use 1 cup of heavy cream, whipped, for every 1 to 1½ cups of base, then chill for 2-4 hours.
The method
- Make the base (see the table) and bring it to room temperature.
- Whip 1 cup of cold heavy cream to soft peaks; see soft peaks vs stiff peaks.
- Fold a third of the cream into the base to loosen it, then fold in the rest.
- Chill in glasses for 2-4 hours.
8 flavors
| Mousse | Base to fold into 1 cup of whipped heavy cream | Gelatin? |
|---|---|---|
| Raspberry | 1 cup strained raspberry purée + ¼ cup sugar | 1½ tsp, bloomed and melted |
| Lemon | ¾ cup lemon curd | No |
| White chocolate | 6 oz white chocolate melted with ¼ cup hot cream, cooled | No |
| Pumpkin | ¾ cup pumpkin purée + ⅓ cup powdered sugar + 1 tsp pumpkin pie spice | No |
| Peanut butter | ½ cup smooth peanut butter beaten with 4 oz cream cheese and ½ cup powdered sugar | No |
| Cheesecake | 8 oz cream cheese beaten with ½ cup powdered sugar and 1 tsp vanilla | No |
| Coffee | 1 tbsp instant espresso dissolved in 2 tbsp hot water + ½ cup sweetened condensed milk | No |
| Chocolate | See chocolate mousse | No |
With or without gelatin
Bases that are thick or set on their own (chocolate, cream cheese, peanut butter, lemon curd) need no gelatin. Fruit purées are mostly water, so a little gelatin keeps the mousse from weeping. Sprinkle the gelatin over 2 tablespoons of cold water, wait 5 minutes, melt it gently and stir it into the base. Raw pineapple, kiwi and papaya stop gelatin from setting; cook them first.
In a whipped cream dispenser
A dispenser turns a pourable base into mousse in seconds. Thin the base with unwhipped cream until it pours, strain it, chill it and charge. See espuma for savory foams and how to use a whipped cream dispenser.
Tips
- The base must be cool, or it melts the cream; but not cold and set, or it will not blend.
- Stop whipping at soft peaks. Stiff cream makes a heavy, grainy mousse.
- Fold with a spatula, cutting down through the middle and turning the bowl.
Full recipes: chocolate mousse, strawberry mousse and mango mousse. For molded desserts see Bavarian cream.
Frequently asked questions
What is the easiest way to make mousse?
Fold a flavored base, such as fruit purée, melted chocolate or sweetened cream cheese, into softly whipped cream and chill it.
Do you need gelatin for mousse?
Not always. Chocolate, cream cheese and peanut butter bases set on their own. Fruit mousses hold better with a little gelatin.
Why will my fruit mousse not set?
Raw pineapple, kiwi and papaya contain enzymes that stop gelatin from setting. Cook those fruits first, or choose another fruit.
Can I make mousse in a whipped cream dispenser?
Yes, with a smooth, strained, cold base. It makes a very light mousse that should be served straight away.
