Uncover 6 methods to make mousse with easy elements

Three chocolate mousse – Picture: Guia da Cozinha

Picture: Cooking Information

One in all many individuals’s candy tooth and favourite desserts, mousses are good for sweetening household lunches or on a regular basis meals. Whether or not they’re with basic chocolate or with fruit, they’re at all times scrumptious and are capable of please everybody.

That is why it is an awesome choice to serve to friends, and better of all, the elements you have already got within the fridge can be utilized to make scrumptious mousses! Try our particular listing 10 methods to make mousse simply and with scrumptious elements!

Uncover 6 straightforward mousses to make at residence

three chocolate mousse

Three chocolate mousse - Photo: Guia da Cozinha

Three chocolate mousse – Picture: Guia da Cozinha

Picture: Cooking Information

Time: 1h (+ 4h within the fridge)

Efficiency: 8 servings

Problem: straightforward

elements

  • 300 g of melted semi-sweet chocolate
  • 3 cans of bitter cream (600g)
  • 3 tablespoons of unflavored powdered gelatin
  • 300 g of melted milk chocolate
  • 300 g of melted white chocolate
  • Milk and white chocolate flakes to brighten

Technique of preparation

Combine the semi-sweet chocolate with 1 field of cream and 1 tablespoon of melted gelatin in line with the directions on the package deal. Unfold on the underside of a medium English cake pan lined with cling movie and refrigerate for 1 hour. Combine the milk chocolate with 1 field of cream and 1 tablespoon of melted gelatin in line with the directions on the package deal. Unfold the semi-sweet chocolate mousse within the mildew and put it again within the fridge for 1 hour. Combine the white chocolate with the remaining bitter cream and the remaining melted gelatin in line with package deal instructions. Unfold over the mousses within the mildew and put again within the fridge for two hours. Prove onto a serving dish, embellish with chocolate chips and serve.

White chocolate mousse with ardour fruit syrup

White chocolate mousse with passion fruit syrup - Photo: Guia da Cozinha

White chocolate mousse with ardour fruit syrup – Picture: Guia da Cozinha

Picture: Cooking Information

Time: 1h (+ 2h within the fridge)

Efficiency: 6 servings

Problem: straightforward

elements

  • 1 tablespoon of cornstarch
  • 1 can of milk (use the empty condensed milk can to measure)
  • 2 eggs (egg whites and yolks separated)
  • 1 can of condensed milk
  • 200 g of chopped white chocolate

Scorching

  • Pulp of two ardour fruits
  • 1/2 cup (tea) of water
  • 1/2 cup (tea) of sugar

Technique of preparation

In a pan, dissolve the cornstarch within the milk. Add the sifted yolks, condensed milk and placed on low warmth, stirring always till thickened. Take away from warmth and stir within the chopped chocolate, stirring till fully melted.

Depart to chill lined with movie to stop a pores and skin from forming. Beat the egg whites till stiff in a planetary mixer or with a hand whisk, and blend gently with the earlier cream. Divide into small bowls and refrigerate for two hours.

Beat the fervour fruit pulp with the water within the blender on the heart beat button to not break the seeds and switch to a pan. Add the sugar and produce to low warmth, cooking for 10 minutes or till thickened. Let it calm down. Sprinkle the mousse with the syrup and serve.

Chocolate mousse in cup

Chocolate mousse in a cup - Photo: Guia da Cozinha

Chocolate mousse in a cup – Picture: Guia da Cozinha

Picture: Cooking Information

Time: 30min (+ 2h within the fridge)

Efficiency: 20 models

Problem: straightforward

elements

  • 300 g of chopped semi-sweet chocolate
  • 100 g of minced milk chocolate
  • 1 can of bitter cream
  • 2 clear
  • 1 pinch of salt
  • Milk chocolate flakes to brighten

Technique of preparation

Soften the semi-sweet and milk chocolate in a bain-marie. Add the cream and blend. In a planetary mixer, whisk the egg whites firmly till stiff with a pinch of salt. Gently mix the melted chocolate and divide into particular person cups. Refrigerate for two hours. Take away from the oven, embellish with chocolate chips and serve instantly.

Pumpkin mousse with peanuts

Pumpkin mousse - Photo: Disclosure

Pumpkin mousse – Picture: Disclosure

Picture: Cooking Information

Time: 30min (+ 4h within the fridge)

Efficiency: 6 servings

Problem: straightforward

elements

  • 300 ml of contemporary ice cream
  • 2 tablespoons of sugar
  • 1 1/2 cups (tea) of pasty pumpkin jam

    Scorching

  • 2 tablespoons of butter
  • 1/2 cup peanuts (shelled)
  • 1/2 cup (tea) of brown sugar
  • 1 field of bitter cream (200 g)

Technique of preparation

For the syrup, soften the butter in a pan over low warmth. Add the peanuts and blend for 3 minutes or till golden brown. Add the sugar and prepare dinner for 3 minutes or till fully dissolved. Add the cream and prepare dinner for five minutes or till thickened. Let it cool and preserve it within the fridge. Whip the ice cream within the mixer till it begins to thicken. Regularly add the sugar, beating till you get a whipped cream. Gently add the pumpkin jam and pour into glasses. Refrigerate for 4 hours. Unfold the syrup and serve.

Neapolitan mousse in a cup

Neapolitan Mousse - Photo: Guia da Cozinha

Neapolitan Mousse – Picture: Guia da Cozinha

Picture: Cooking Information

Time: 40min (+ 3h within the fridge)

Efficiency: 8 servings

Problem: straightforward

elements

  • 300 g of chopped semi-sweet chocolate
  • 3 cans of bitter cream (600g)
  • 1 sachet of powdered strawberry juice (35 g)
  • 1 can of condensed milk
  • 300 g of chopped white chocolate
  • Strawberries and chocolate chips for garnish

Technique of preparation

Soften the semi-sweet chocolate in a double boiler and blend with 1 field of cream. Distribute on the underside of the person glasses and refrigerate for 1 hour. Within the blender, whisk the strawberry juice, condensed milk, and 1 extra can of cream for 1 minute. Unfold the semi-sweet chocolate mousse into the glasses and put it again within the fridge for an additional hour. Soften the white chocolate in a double boiler and blend with the final can of cream. Divide into glasses, over the strawberry mousse and put again within the fridge for an additional 1 hour. Take away from the oven, embellish with strawberries and chocolate chips for serving.

Peach, mango and fervour fruit mousse

Peach, mango and passion fruit mousse - Photo: Guia da Cozinha

Peach, mango and fervour fruit mousse – Picture: Guia da Cozinha

Picture: Cooking Information

Time: 40min (+ 3h within the fridge)

Efficiency: 8 servings

Problem: medium

elements

Peach mousse

  • 1 sachet of unflavored powdered gelatin
  • 1 cup of concentrated peach juice
  • 1/2 can of condensed milk
  • 1 can of whey-free cream

Manga

  • 1/2 bag of unflavored powdered gelatin
  • 4 tablespoons of water
  • 1 cup of mango cubes
  • 1/2 can of condensed milk
  • 1 can of whey-free cream

Ardour fruit

  • 1/2 bag of unflavored powdered gelatin
  • 1 cup of concentrated ardour fruit juice
  • 1/2 can of condensed milk
  • 1 can of whey-free cream
  • 1/2 cup coarsely chopped meringue for sprinkling
  • 1/3 cup canned peaches, lower into strips, for garnish
  • 1/3 cup mango strips for garnish
  • Pulp of 1 ardour fruit to brighten

Technique of preparation

For the peach mousse, sprinkle the gelatin over the peach juice and let it hydrate for five minutes. Convey to a boil to soften it, with out letting it boil. Combine with condensed milk and cream till homogenized. Pour into glass bowls and refrigerate for half-hour.

For the mango mousse, sprinkle the gelatin over the water and let it hydrate for five minutes. Convey to a low warmth to soften it, with out boiling it and put it in a blender with the mango, condensed milk and cream till homogenized. Distribute in glasses, over the peach cream and refrigerate for half-hour.

Put together the fervour fruit mousse as you ready the earlier mousses and pour it into the glasses on high of the mango mousse. Refrigerate for two hours or till strong. Serve garnished with the meringue and fruit.

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