What is the difference between ganache and mousse?

Ganache is made from cream and chocolate mixed in various ratios, the most common one being equal parts of cream and chocolate. It can be used as a cake filling, icing or glaze, depending on the ratio used to make the ganache. u003cbr/u003eA mousse is a dessert made using chocolate, cream, eggs and whipped cream. It’s light and airy in texture and can be served as it is as a dessert or used in cake fillings.

How to make mousse cake more stable?

Mousse cake requires either gelatine or agar agar for stability. Without any of these setting agents, the mousse will be loose and can melt at room temperature.

Why is my mousse runny?

The mousse can be runny due to a few reasons. One could be that the whipped cream was too soft. When you add ganache to less whipped cream, it will not have the strength to hold the consistency and will loosen. Make sure to beat the cream stiff enough.u003cbr/u003eSecond, overmixing can also lead to runny mousse. Use the cut-and-fold method to mix the ganache into the whipped cream. Mix with light hands and stop mixing as soon as the ganache is combined well. Overmixing will deflate the air from whipped cream.

What is the shelf life of mousse cake?

You can store a mousse cake for up to 3 days in a refrigerator.

Is chocolate mousse and pudding the same?

Pudding and mousse are both very different desserts with some similar ingredients. Pudding is a dessert that is thick in texture and much more dense. This is because it is cooked for a long duration using cornstarch. u003cbr/u003eOn the other hand, mousse is a dessert that is light and airy. It has whipped cream, which gives it an airy texture.

Can mousse cake be kept out of the refrigerator overnight?

Mousse cake should be stored in the refrigerator only. Keeping it outside will make the mousse less stable and will reduce its shelf life as well.

Can I make any other flavour for mousse cake?

Yes, you can make different flavours here. You can use milk chocolate instead of dark chocolate to make it less bitter and sweeter. White chocolate can also be used to make the mousse. Different fruit puree can be added to white chocolate ganache to make fruit-based mousse.

What is the difference between mousse cake and truffle cake?

Chocolate Truffle cake consists of a chocolate sponge and truffle ganache as filling and frosting. On the other hand, Mousse cake has one layer of sponge, a middle layer of mousse and a third layer of ganache. Both have different tastes as well as textures.

How long does it take to set mousse cake in the fridge and freezer?

You need a minimum of 5-6 hours for mousse cake to set in the fridge. It’s recommended to refrigerate overnight. However, if you are in a rush, you can freeze until the mousse sets (approximately 2-3 hours)

How to fix overmixed mousse/cream?

A common mistake one can make is to over-whip the whipping cream. This can make the cream split. If this is something you have faced earlier, don’t worry; you don’t need to throw away your mousse or whipped cream! Simply add some chilled whipped cream and then slowly mix it in. Add cream a little at a time until you see that the cream does not look broken or split anymore.

Eggless Chocolate Mousse Cake

Ingredients

Scale

For Chocolate Cake

63 g All-purpose flour
63 g Castor sugar
6 g Natural cocoa powder
1 g Baking soda
1 g Salt
36 g Refined oil
1 ml Apple cider vinegar
66 ml Whole cream milk
1 ml Vanilla essence

For Mousse

150 g Dark couverture
75 g Fresh cream
4 g Agar agar
225 g Non-dairy whipping cream

For Ganache Layer

80 g Dark couverture
40 g Fresh cream

For Piping

Milk chocolate accordingly (melted)

For Dollops Of Mousse

55 g Non-dairy whipping cream
30 g Melted dark chocolate

For Garnish

Chocolate balls

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Instructions

Method For Sponge

Preheat the oven to 160°C (OTG MODE: upper rod + lower rod + fan). Grease the inside edges of a 6-inch round ring.
In a bowl, take all wet ingredients, i.e., milk, vinegar, oil and vanilla essence.
In another bowl, sift all dry ingredients, i.e., flour, cocoa powder, sugar, salt and baking soda. Give it a stir.
Now, add dry ingredients to the wet ones in batches. Make a smooth batter.
Pour the batter into the prepared ring and bake at 160°C (OTG mode: Lower rod only) for 25-35 minutes.

Method For Chocolate Mousse

Make the ganache by mixing melted chocolate and warm cream. Add agar agar to it and mix to get a smooth ganache.
Now beat whipping cream till you get soft peaks.
Gradually, Fold the ganache into the whipped cream to make the mousse.

Method For The Top Ganache Layer

Melt chocolate in a microwave.
Warm the cream and pour it into the melted chocolate.
Mix it well to make the ganache.

Method For Mousse Decoration

Melt the chocolate in a microwave.
Whip the non-dairy whipping cream in a bowl till it achieves soft peaks.
Now, pour melted chocolate (slightly warm) into the beaten, whipped cream.
Transfer this mousse into a piping bag fitted with an open star nozzle.

Method For Assembly

Double cling-wrap 6-inch round ring from one end. Place this ring in a baking tray.
Put the sponge inside the ring. Cut the dome of the cake to make it even from the top.
Cover the inside edge of the ring and around the sponge with acetate sheet or butter paper.
Now, pour the mousse over the sponge. You can tap the tray so that the mousse spreads evenly. Put it in the freezer to set overnight.
Once the mousse is set, pour the chocolate ganache on it and spread evenly.
Put it in the freezer to set for 20-30 minutes.
For the garnish, first pipe melted milk chocolate using a piping bag on the edge. Make around 5 circles.
Now pipe 6 blobs of garnish mousse over the edge at an equal distance.
Finally, place chocolate balls in the middle of two blobs.

Author: Chef Mansi
Prep Time: 50 to 60 minutes
Freeze Time: 20 to 30 minutes
Cook Time: 25 to 30 minutes