There are many different types of mousse you can make by using a custard base or whipping cream base.
By infusing different flavors into your mousse, you’re able to make a few different types of desserts. You can make layered mousse and make it into an entremet, or dome cake.
Try experimenting with a couple different types of mousse and topping it with a mirror glaze to be a bit more fancy.
Lemon mousse is made by adding fresh lemon juice and lemon zest to the mousse.
If you’re wanting to make a dome shaped lemon mousse, the center portion can be lemon curd. Around the lemon curd would be lemon mousse.
This gives the cake a tart, flavorsome lemon flavoring that would go well with a serving of whipped cream.
Raspberry mousse is made by heating raspberries in a saucepan and adding sugar and water.
This creates a raspberry sauce.
The raspberry sauce is strained to remove the seeds of the raspberries, and only have the infused raspberry sauce left.
The gelatin is added to create a thickened texture.
The raspberry sauce is then adding to folded stiff peaks whipped cream and chilled to create a decadent raspberry mousse.
You can even opt for vegan raspberry mousse which involves using coconut milk instead of whipped cream.
Raspberry mousse typically is perfect on it’s own, or serve a small piece of milk or dark chocolate with it.
Blackberry mousse is a fruity mousse with memorable blackberry flavoring.
Blackberry mousse is made by adding pureed blackberries and hot water in a blender and mixing together.
The blackberries must be strained and then the remaining blackberry sauce is cooked to thicken it into a puree.
Gelatin is bloomed in a bit of water, and microwaved together.
Heated gelatin is added to blackberry puree and and whisked together.
In a stand mixer fitted with the whisk attachment, heavy cream is whipped with vanilla extract until stiff peaks form.
Fold blackberry puree with gelatin into the whipped cream and chill until you’re ready to serve.
Blueberry mousse is made by making blueberry puree.
Blueberries are heated together with sugar and lemon juice in a saucepan over medium heat.
After the blueberry mixture has thickened, it is blended together and strained through a mesh sieve.
In a stainless steel mixing bowl, egg whites, sugar, and cream of tarter is mixed together. Heat the mixture over a pot of water simmering with a few inches of water in the bottom.
Once the mixture has thicken, it is removed from the heat source, and beat until the egg whites become stiff peaks.
In a stand mixer, heavy cream is a placed in a metal bowl fitted with the whisk attachment, and whipped until soft peaks are formed.
Gelatin is bloomed with a bit of water, and then whisked into the blueberry puree.
Egg white meringue is folded into blueberry puree to add a ton of light airiness to the mousse.
Finally, fold soft peak whipped cream into the blueberry mixture and chill for a few hours prior to serving.
Honey mousse can be easily made by mixing butter, egg yolks, honey, and white chocolate over medium heat in a saucepan. After the chocolate has completely melted, it is placed in a heat proof bowl.
Bloomed gelatin is warmed, and then slowly whisked into the honey mixture, and then it is let to cool to room temperature.
Heavy cream is beat until soft peaks form, and then it’s folded into the honey chocolate mixture.
Egg whites are beaten until soft peaks form, and then folded into the honey cream mixture to make honey mousse.
Honey mousse needs to chill for a few hours prior to serving.
Once combined and thickened, the rest of the whipping cream and be beaten until stiff peaks form and folded into the honey mixture to create honey mousse.
Guava mousse can be made by warming the guavas over medium heat until their juices start streaming out.
The guava juice needs to be strained and combined with 1 cup of water and reheated together. Add bloomed gelatin and combine with condensed milk.
Condensed milk gives the guava mousse a rich flavoring. Mix together with stiff egg whites and chill until ready to serve.
Vanilla Bean Mousse
Vanilla bean mousse can be prepared by whipping heavy cream with vanilla bean seeds and granulated sugar until soft peaks form.
Egg whites are beaten until foamy, and then granulated sugar is added to them. Egg whites are beaten until stiff peaks form.
Egg whites are folded into the cream mixture, and then chilled for a few hours prior to serving.
Cheesecake mousse can be made by creaming together cream cheese, icing sugar, vanilla and lemon zest.
The cream cheese mixture is combined with stiff peaks whipping cream and folded together.
Graham cracker crust can be made and crumbled on the top of the cheesecake mousse for more of a traditional cheesecake flavor.
Durian mousse can be prepared by removing the insides of the Durian seeds.
Puree the insides of the durian.
Mix whipping cream and icing sugar until stiff peaks form, then fold the pureed durian into the durian mousse.
Chocolate mousse can be made a few different ways.
One way to make chocolate mousse is by mixing egg yolks and sugar together until light and fluffy. Warm heavy cream in a saucepan until simmering, not boiling.
Temper the eggs by slowly adding warm cream until fully combined.
Whisk the mixture vigorously as it’s slowly coming together, as to not cook the eggs.
Warm the cream and egg mixture over medium heat until it thickens.
Remove the mixture from the heat source and whisk in chocolate and vanilla extract.
Strain the mixture and chill.
Remove the mixture once chilled and fold in whipped cream that has formed stiff peaks.
Chill and serve chocolate mousse with some chocolate scrolls on top.
If you’re wanting a coconut milk based chocolate mousse, try coconut chocolate mousse.
It’s just as thick and delicious as whipped cream based chocolate mousse!