Mousse – Joe Pastry

Making White Chocolate Mousse

I think of white chocolate mousse a medium for another flavor versus an end in itself. I mean honestly…is there anyone out there who’s really that into white chocolate? However we can use the cocoa butter that white chocolate contains to give an ethereal herbal flavor like mint a form and a texture. Since we only need the white chocolate for its foam-reinforcing cocoa butter, not its flavor, we can go lighter than we would with a chocolate mousse. I make mine with:

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Making Peanut Butter Mousse

This mousse is a little rough looking, but what it lacks in appearance it more than makes up for in taste and texture. It’s like peanut butter, but in satin pillow form. Start by placing your soft butter in a mixer fitted with a paddle.

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Peanut Butter Mousse Recipe

You’ll have a coronary when you read the ingredients list for this, but the reality is it’s a very light mousse and in small quantities will only modestly shorten your life. My latest favorite cookbook author Roland Mesnier (a Frenchman who worked for years as the White House pastry chef) calls this peanut butter “cream”, but mousse is really what it is. You’ll need:

3.5 ounces (7 tablespoons) unsalted butter, softened
7.5 ounces (3/4 cup) smooth peanut butter
12 ounces (1 1/2 cups) chilled whipping cream

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Making Mango Mousse

Actually a Bavarian cream, mango mousse takes a bit of work, but the technical frills are worth the extra-silky and luxurious result. Start by peeling two large, ripe mangoes. Yes, I know this is a composite shot, but as you already know, I only have two hands.

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Fruit Mousse Recipe

This is rich for a fruit mousse, but then you only live once.

2-3 ripe 1-pound mangoes
3 ounces (1/4 cup + 2 tablespoons) sugar
2 tablespoons fresh lemon juice
3 1/2 teaspoons unflavored gelatin
2 cups whipping cream

Peel the mangoes and scoop the flesh away from the seeds. You want about 20 ounces of fruit. Purée the flesh and the sugar in a food processor until smooth. Strain the mixture through a sieve.

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How to Make Chocolate Mousse

This is a serious dessert mousse, friends. A chocolate experience so rich, velvety and decadent, a few tablespoons is really all that any one person needs. I usually chuckle when I watch Mrs. Pastry eat chocolate bars, because she nibbles them like a mouse, savoring every tiny morsel. However even I — a man known to wolf chocolate bars down by the handful — eat this only incrementally, off the tip of a spoon.

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