Homemade mousse recipe. See what "mousse" is in other dictionaries

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

This is a very simple and delicious dessert option that even a novice cook can make. Store shelves are bursting with various sweets, so few people already know how to make chocolate mousse at home. This ensures that only fresh, safe products are used, with no preservatives or colorants.

How to make chocolate mousse

This sweet treat belongs to French cuisine, being between cream and whipped cream in consistency. The recipe for chocolate mousse includes a minimum of ingredients, and the creation itself does not take much time. From the dishes you will need a container for a water bath, a couple of bowls for whipping proteins, egg yolks and a separate one for mixing all the ingredients. The most popular options with photos are described below, how to make chocolate mousse with different ingredients.

Chocolate mousse without eggs

Cooking time: 6 hours.

Servings Per Container: 2.

Purpose: dessert.

Cuisine: French.

You can make this delicious dessert using only chocolate and cream. The latter must be fresh, fatty. The recipe for chocolate mousse without eggs is flexible, as additional ingredients you can choose any fruit to your taste, orange zest. In this case, coconut flakes, powdered sugar are used. Below is a simple example of creating an airy dessert with great taste.

Ingredients:

• cream (35%) - 200 ml;
• dark chocolate - 100 g;
• coconut flakes - to taste
• powdered sugar - 2 tablespoons.

Cooking method:

1. Break the chocolate into small pieces, melt it in a water bath (stir constantly). It should cool slightly while you whip the cream.
2. Take a mixer or blender and at low speed start whipping the chilled cream. Add powder gradually, 2 tbsp is enough. l, but if you are a sweet lover, then you can put more. Bring the product to a state of stable peaks.
3. Pour the chocolate mass into a cold bowl, gradually pour in the whipped cream, gently stir in a circular motion so that the peaks do not fall off.
4. Put the resulting chocolate mixture on the bowls, leave in the refrigerator for at least 5 hours.
5. Before serving, be sure to decorate the dessert with coconut flakes.

with gelatin

Cooking time: 4 hours.

Servings Per Container: 5.

Calorie content of the dish: about 350 kcal / 100 g.

Purpose: dessert.

Cuisine: French.

Difficulty of preparation: easy.

Chocolate mousse has many cooking options, but one fact remains the same - it is very tasty, airy. Sometimes it is used to apply on the cake as a cream. The gelatin chocolate mousse recipe will help you create a very tasty treat that can be served as an ice cream or tea treat. Below is an example of how to make this dish at home on your own.

Ingredients:

• cream - 300 ml;
• sugar - 40 g;
• egg yolk - 4 pcs.;
• dark chocolate - 30 grams;
• gelatin - 2 tsp

Cooking method:

1. Beat the sugar with the yolks well with a whisk.
2. Prepare a water bath and melt the chocolate bar over moderate heat.
3. Cool the cream first, then beat it and mix with the yolks, melted chocolate.
4. Soak, dissolve gelatin over low heat, add to the rest of the ingredients.
5. Mix the mass thoroughly, cover with cling film, leave for 3 hours in the refrigerator.
6. Using a spoon, cut out balls from the mousse, which can be decorated with fruit if desired, and serve.

Chocolate banana

Servings: 6

Calorie content of the dish: about 350 kcal / 100 g.

Purpose: dessert.

Cuisine: French.

Difficulty of preparation: easy.

Chocolate banana mousse is not only delicious, but also healthy. Bananas contain useful substances, for example, potassium, which the human body needs, fiber. In addition, this component makes the treat more satisfying. This is not a dessert that should be prepared every day, but on holidays you can treat your loved ones with a treat prepared at home.

Ingredients:

• gelatin - 10 g;
• cream (33%) - 200 g;
• banana - 500 g;
• milk / bitter chocolate - 100 g.

Cooking method:

1. It is better to take ripe, sweet bananas, peel them.
2. Take a blender, chop the fruit well.
3. Soak leaf gelatin in water.
4. Put a water bath on the stove, melt the chocolate in it.
5. Add the swollen gelatin to the chocolate mass.
6. Stir the mixture thoroughly.
7. Mix banana puree with melted chocolate.
8. Cool the cream, then whip into a strong foam.
9. Add them to the rest of the ingredients, mix until smooth.
10. Spread the finished mousse in molds, send to cool for a couple of hours in the refrigerator.

With cream

Cooking time: 2-3 hours.

Servings Per Container: 5.

Calorie content of the dish: about 350 kcal / 100 g.

Purpose: dessert.

Cuisine: French.

Difficulty of preparation: easy.

The recipe for chocolate mousse with cream can be attributed to the classic version of creating this treat. For the dish, you should take only black or milk chocolate, white or porous ones are poorly suited, in a water bath they turn into flakes and do not give the desired consistency. You can eat mousse as a separate treat or use it as a cream for a cake.

Ingredients:

• egg - 3 pcs.;
• powdered sugar - 1 tbsp. l.;
• butter - 30 g;
• dark chocolate - 100 g;
• cream (35%) - 200 ml;

Cooking method:

1. Chocolate should be melted in a water bath. Pour water into the pan, put chocolate in a metal ladle / saucepan (the bottom should not come into contact with water).
2. Break the tile into pieces, transfer them to a saucepan, add butter here, stir the ingredients constantly so that they mix and melt.
3. Next, add powdered sugar, mix well.
4. Remove the dishes from the fire.
5. Separate the yolks from the whites. Put them in a hot mass, stirring constantly. Leave the chocolate mass to cool to room temperature.
6. Beat the separated proteins until stable peaks. Add them to the already cooled mass for 2-3 times. Gently mix the ingredients in a circular motion to keep the texture soft.
7. Divide the mousse into bowls or glasses, leave to cool for 3 hours.
8. Before serving, it is recommended to whip the cream with powdered sugar, add to each glass. Vanilla ice cream can be used instead if desired.

Chocolate orange

Cooking time: 3 hours.

Servings Per Container: 5-6.

Calorie content of the dish: 380 kcal / 100 g.

Purpose: dessert.

Cuisine: French.

Difficulty of preparation: medium.

This chocolate orange mousse recipe below should not be given to children because alcohol is used in the preparation. If, nevertheless, the child wants to eat a treat, their cognac components should be excluded. This is an excellent option for a dessert for a feast, which has not only a sweet taste, but also a tart aftertaste. For this, you should buy high-quality alcohol so that it does not spoil the overall picture.

Ingredients:

• sugar - 1 tbsp. l.;
• egg - 4 pcs.;
• orange;
• dark chocolate - 150 g;
• cognac - 2 tbsp. l.;
• mint / raspberry for decoration;
• salt.

Cooking method:

1. Melt the chocolate in a water bath.
2. Separate the yolks from the whites of all 4 eggs. For the correct effect, the separation must be very precise.
3. Put a pinch of salt in the whites, beat until a steep foam. You can use a blender with a whisk attachment.
4. Put sugar to the yolks, beat. You can adjust the amount according to your personal preference. As a rule, more than 2 tbsp. l. sugar should not be added.
5. The yolks should increase in volume, brighten.
6. Remove the chocolate blank from the bath, while it is still warm, rub the orange zest with a fine grater. Only the orange part of the crust is suitable for eating, the white will be bitter. Mix the ingredients.
7. Next, combine the beaten yolks with the rest of the mass. You can also pour orange juice, cognac here.
8. Bring the proteins to a state of stable peaks (so that they do not flow). Put half to the chocolate, mix, then the second and repeat the action again. Gently mix the ingredients in a circular motion so as not to disturb the lush structure.
9. Spread the resulting mixture in molds, glasses, cover with foil and refrigerate for 3 hours.
10. Before serving, decorate with berries, jam, chocolate chips, nuts of your choice.

Cottage cheese chocolate

Servings Per Container: 4-6.

Calorie content of the dish: about 200 kcal / 100 g.

Purpose: dessert.

Cuisine: French.

Difficulty of preparation: easy.

Cottage cheese and chocolate mousse is a wonderful dessert for children. It contains not only sweets, but also useful trace elements from dairy products. It is not always possible to persuade a child to eat cottage cheese, but in this form he will never refuse it. To create, you need cocoa powder, which will enhance the coffee aroma from the treat. Below is a step-by-step recipe for preparing a delicate, delicious chocolate dessert.

Ingredients:

• sour cream - 50 g;
• cocoa - 1 tbsp. l.;
• milk - 50 ml;
• vanilla sugar - 5 g;
• cottage cheese - 150 g;
• sugar - 2 tbsp. l.
• gelatin - 10 g.

Cooking method:

1. Pour instant gelatin with cold milk, leave to swell for 30 minutes.
2. Put sour cream (18%), cottage cheese (10%), vanilla sugar, cocoa, sugar to taste in a blender, beat everything until smooth. If you don't have sour cream, you can use unsweetened homemade yogurt.
3. Melt the swollen gelatin in a water bath so that it is completely dissolved, but does not boil. Add curd mixture and stir.
4. Then beat all the components with a mixer, first at medium speed, then at maximum speed for 3-5 minutes. A foam should form, the mixture itself will brighten.
5. Pour the finished mousse into bowls or glasses, cover with cling film, leave to cool in the refrigerator for 3 hours.

With raspberries

Cooking time: 3-4 hours.

Servings Per Container: 4.

Calorie content of the dish: about 300 kcal / 100 g.

Purpose: dessert.

Cuisine: European.

Difficulty of preparation: easy.

This treat is very similar to everyone's favorite shock mange. Raspberry-chocolate mousse combines sweetness and a little sourness from berries. Choose a chocolate that has a minimum of additives and more of the main component. Fresh berries are best, but if you don't have them, frozen ones will work too. Below is a step-by-step recipe on how to make a chocolate dessert for the holiday.

Ingredients:

• cream (30%) - 250 g;
• raspberries - 200 g;
• egg yolks - 3 pcs.;
• dark chocolate - 150 g;
• powdered sugar - 3 tbsp. l.

Cooking method:

1. Break the chocolate into small pieces, put in a bowl. Set a pot of water on the fire, place a container of chocolate on top, bring the component to a liquid state in a water bath. Remove and cool slightly.
2. Separate the yolks, pour into a bowl, beat with a mixer for no longer than 1 minute. Add the powdered sugar next, then another 4 minutes. beat the mixture until a light creamy mass forms.
3. Cool the cream, in a separate container, beat them to stable peaks. Combine the yolk mass with them, pour in the chocolate part a little, stirring the mixture.
4. Go through. Rinse the raspberries, put in a colander.
5. Pour ¾ of the mousse into the molds, followed by some raspberries and the rest of the dessert on top. Put the creamers in the refrigerator for 2-3 hours.

Chocolate coffee

Cooking time: 3-4 hours.

Servings Per Container: 2-4.

Calorie content of the dish: about 350 kcal / 100 g.

Purpose: dessert.

Cuisine: European.

Difficulty of preparation: easy.

Chocolate and coffee mousse is a real treat for all sweet lovers. Delicate, airy dessert will delight all chocoholics. Only a bitter or milky variety is suitable for creation. The main difficulty of this recipe is in obtaining the necessary consistency of all the ingredients. You need to mix the ingredients very carefully to keep the treats airy.

Ingredients:

• water - 60 ml;
• cream - 125 ml;
• sugar - 100 g;
• dark chocolate - 100 g;
• freshly ground coffee - 1.5 tsp;
• eggs - 5 pcs.;
• milk chocolate - 100 g;
• confectionery dressing - 50 g;
• sugar - 100 g.

Cooking method:

1. Pour boiling water over coffee, cover, leave to cool. Then strain the liquid.
2. Grind milk, bitter chocolate, put in a saucepan.
3. Put in a water bath, melt the chocolate component, stirring constantly.
4. Add coffee infusion here, knead the mixture thoroughly.
5. Separate the yolks from the eggs and put the whites in the refrigerator.
6. Put 50 g of sugar to the yolks, beat lightly to dissolve the granulated sugar.
7. Combine the coffee-chocolate and egg mass. Bring to a homogeneous state.
8. Whip chilled cream until fluffy. Put parts of it to the rest of the components, mixing well.
9. Take the egg whites out of the fridge and beat with the rest of the sugar until stiff peaks form.
10. Put the resulting mixture in a portion to the rest of the components, stirring gently so as not to disturb the structure.
11. Put the chocolate treat in suitable containers, cover with cling film and set to cool.
12. Before serving, decorate the top of the treat with confectionery powder.

Video

The main highlight of chocolate mousse is the bright chocolate shade of the dessert. Therefore, experienced confectioners advise using the classic version of the base - bitter chocolate, but in its absence, cocoa powder can be used. At the same time, it is important to understand that it is not enough just to dilute cocoa and send it to the refrigerator, it is necessary to choose the right ingredients so that the chocolate mousse turns out not just tasty, but ideal and worthy of becoming part of the queen's holiday.

Chocolate mousse is a dark base. Accordingly, any type of chocolate from milk to bitter can be used. The main thing is not to take confectionery tiles: they will not make a quality dish.

To prepare chocolate mousse according to the most traditional recipe, you should take:

• bitter chocolate, dark - 230 g;
• butter - 18 g;
• powdered sugar - 55 g;
• chicken eggs 1C - 3 pcs.

Chocolate mousse according to the classic recipe is prepared as follows:

1. Break the chocolate into pieces and place in a bowl along with the butter.
2. Set in a water bath and melt.
3. We measure half of the required mass of powder and, pouring 40 ml of water into it, make syrup.
4. After separating the yolks from the proteins, the first thing we take is the yolks. They must be beaten in a separate container, gradually introducing the prepared sugar syrup. We continue the whipping process until the mass is completely discolored.
5. We combine the two resulting masses: chocolate-butter and egg.
6. As we remember, we still have yolks and half of the mass of powdered sugar. First, beat the whites into a stable foam, and, having achieved the desired, pour in the powder and beat again.
7. We spread the whipped proteins in portions to the main mass and, after mixing, put them in suitable bowls.

The process of solidification of the mousse will take 5 hours and it should take place in the refrigerator.

How to cook from cocoa?

The recipe will become simply indispensable in the case when all the chocolate is gone for other needs, and making a delicious dessert is simply vital. Its indisputable advantage is the absence of unnecessary hassle - it is done in a jiffy, and the result is magical.

For cooking, take:

• 5 g gelatin;
• 15 ml of water;
• 100 g of sugar;
• 130 g cocoa powder
• 200 ml cream;
• 10 g vanilla sugar.

Let's start cooking delicious treats:

1. Let's dissolve the gelatin. We first dissolve it in a teaspoon of chilled water. Then pour the rest of the water into it in the amount of 2 tsp. hot water. Stir until completely dissolved.
2. We take two types of sugar: vanilla and regular - and mix with cocoa powder.
3. Then pour in the cream and immediately begin to whip until a fluffy and airy mass is obtained.
4. Add gelatin and beat again.

That's all: it remains only to spread out in molds, wait a bit and you can enjoy delicious cocoa mousse.

Chocolate mousse without eggs

Eggs in the ingredient composition of many dishes make them forbidden treats for allergy sufferers. Fortunately, chocolate mousse can be made without eggs.

Read on to find out how to do this and what you need to do.

Composition for fasting and vegetarians:

• 450 g of bitter chocolate;
• 150 g of soy and coconut milk;
• 75 g coconut flakes.

Preparation is based on the following steps:

1. We melt the chocolate.
2. Add both types of milk and shavings to it.
3. Beat everything with a mixer and lay out on creamers.

Mousse without eggs is ready.

Delicate dessert with cream

The goal is a mousse with an airy, fluffy texture, then you will definitely like the recipe using cream. It is they, and not gelatin, that allows you to achieve the porosity of the mousse.

One of the easiest recipes with the following composition:

• 200 g of dark chocolate;
• 300 ml heavy cream (30%).

Whip the cream until fluffy, then add to the melted chocolate. After mixing, distribute into molds and send for 30 minutes in the refrigerator.

Serve chilled. It can be used both as a dessert and as a cake mousse. In the second case, the mass does not need to be kept in the refrigerator.

Chocolate mousse with gelatin

Chocolate mousse with a pleasant jelly consistency is obtained by using gelatin. Such a dessert can be easily brought to life even in the home kitchen.

Take for 100 g of chocolate:

• 200 ml of heavy cream;
• 1 whole egg and 1 yolk;
• 35 g sugar;
• 1/2 tsp gelatin.

Prepare the mousse in the following way:

1. We prepare gelatin according to the method indicated on the packaging from the manufacturer.
2. Whipped cream is added to the melted chocolate in a water bath.
3. Eggs: whole and yolk - in a water bath, heat up to 50 degrees and then beat with sugar.
4. Mix eggs, swollen gelatin and chocolate with cream.

After hardening, the dessert will be completely ready.

Cooking with bananas

Only connoisseurs of the perfect taste of mousse know how well a banana complements and decorates the bright chocolate notes of their favorite delicacy. So let's prepare a dessert based on this fruit.

For 500 g of bananas without skins, take:

• 100 g chocolate (preferably bitter);
• 200 ml cream;
• 10 g of gelatin;
• measure sugar to taste.

We combine the ingredients in the dessert like this:

1. We prepare gelatin according to the instructions on the package.
2. Bananas are turned into a smooth puree.
3. We send the chocolate to a water bath and melt it.
4. We turn the cream into airy foam.
5. We mix everything.
6. We disband in bowls and wait at least an hour in cooling mode.

Enjoy the incredible taste.

Chocolate mousse like McDonald's

Of course, the creators of McDonald's melt-in-your-mouth chocolate mousse do not reveal the secrets of its preparation. Therefore, we can only guess in what proportions the ingredients are used in the recipe, but through trial and error, experienced chefs were able to achieve a balance as close as possible to the desired one.

Prepare:

• Belgian chocolate - 150 g;
• cream (30%) - 200 ml;
• sugar - 75 g;
• eggs - 2.

You can also take cocoa powder, chocolate chips and candied oranges to decorate the dessert.

To prepare mousse, as in McDonald's, perform the following manipulations:

1. Cool the chocolate melted in a water bath a little, mix with cream, whipped to sharp peaks with 25 g of sugar, and egg whites, also brought to a peaked state along with sugar residues.
2. Next, we introduce the yolks, also whipped until completely homogeneous.
3. After laying out the mass in the forms: enough for 4 servings - we send everything to the refrigerator for at least 60 minutes.

When serving, decorate the dessert with grated chocolate, cocoa and candied fruit.

Recipe for cooking with cottage cheese

The recipe can be called a hymn to naturalness, as well as to the richness of tastes and textures.

Required products:

• 150 g of cottage cheese;
• 50 g of natural yogurt;
• 7.5 g gelatin;
• Art. l. cocoa powder;
• 15 ml of water;
• honey as a sweetener to taste.

Begin:

1. Let's make a cream by combining cottage cheese, yogurt, honey and cocoa, and then beat the mass well.
2. Dilute gelatin with water. Heat up, but do not bring to a boil.
3. We introduce the cream into the gelatinous mass: bring to the splendor with a mixer.
4. Pour into bowls and place in the refrigerator until chilled.

Enjoy.

How to make chocolate coffee mousse?

For 200 g of milk and dark chocolate, take:

• 1.5 tsp coffee beans;
• 60 ml of water;
• 125 cream;
• 100 g of sugar;
• 5 eggs.

1. We start by diluting coffee in boiling water: the mixture should cool. Then we filter everything.
2. We take 100 g of each of the indicated types of chocolate and melt it using the standard method.
3. We introduce coffee infusion.
4. Eggs, dividing into yolks and proteins, prepare them separately. First, beat the yolks with sugar. Then beat the egg whites into foam. Let's go to chocolate.
5. We also whip the cream and send it to the total mass.

We spread it in bowls and, having cooled, proceed to the tasting.

Citrus notes in orange dessert

The recipe below is the only one in the material that is not suitable for a children's table. The reason is simple: the ingredient composition contains an alcoholic beverage.

Composition in addition to 2 tbsp. l. brandy:

• 25 g sugar;
• 4 eggs;
• 1 orange;
• 150 g dark chocolate.

Cooking:

1. We bring the proteins to the state of sharp peaks.
2. Yolks, adding sugar to them, beat until light and increase in volume.
3. Grind the orange zest into the melted chocolate.
4. Next - cognac, juice from the same orange.
5. Alternately, we introduce whipped yolks and protein foam.

From the indicated amount of ingredients taken, about 5-6 servings are obtained. We decorate each serving with fresh berries, grated chocolate and crushed nuts.

We enjoy: because each recipe will give a lot of positive emotions. And most importantly, each embodiment of your favorite treat can be easily prepared at home.

Mousses one of the curious inventions in the field of cooking, which over time has taken a firm place as a dessert on our table. Even a novice cook can make such a dessert, especially since the recipes are not particularly difficult. Mousse owes its appearance to the efforts of French confectioners, because it is the French who own the palm in the field of creating desserts.

The method of preparing the dish is based on the use of traditional technology. The recipe may differ in the fruit component, which is the base of the dessert and stabilizers, the task of which is to give the dessert the desired consistency and shape. The word mousse in French means "foam", so the dish is based on the process of creating a thick, dense mass, the taste of which is regulated by various sweet ingredients.

You can prepare a dish from fruits and berries, use milk cream, cocoa or chocolate. In any case, the basic recipe and method of preparation does not change. The main, stabilizing part of the dessert is prepared using egg whites or gelatin. Semolina has excellent culinary qualities for this purpose. Thanks to the stabilizers, the mousses have the correct shape, have an original taste and appearance, which can be seen in numerous photos.

Mousses based on fruit juices, using fresh or frozen berries, have become very popular, both among children and adults. It is the sweet and sour taste inherent in most fruits and berries and the aroma that makes it possible to achieve an amazing taste effect. Plus, this dessert is quick and easy to make. We bring to your attention the recipes of the most popular mousses, which are prepared on the basis of fruits or berries.

More often, juice squeezed from berries, boiled fruits or fruit puree is used to make dessert. In this case, the stabilizer is gelatin, which provides the finished dish with transparency and shape stability. Children like mousses with gelatin, while a semolina-based dessert is much more satisfying.

With raspberries

Paying tribute to French cuisine, we offer the first recipe for a raspberry dessert - exquisite and truly special. For this we need:

• half a glass of water;
• a tablespoon of gelatin;
• four glasses of raspberries, you can have a frozen berry;
• a glass of sugar;
• two egg whites;
• cream - 300 gr.

First you need to prepare raspberry juice and soak gelatin in water. Press the berries manually or with a juicer. Remove the seeds from the juice with a sieve and pour water over it. Add sugar to a container with juice and put on fire to prepare syrup. The syrup is boiled for 10 minutes, then add the prepared gelatin. Stir the syrup until the gelatin is completely dissolved. We set the finished raspberry base to cool.

Now it's time for the other ingredients. Beat the egg whites with a mixer until a thick, homogeneous foam is obtained, after which we pour the finished syrup into a container with foam. Mousse will not be complete if you do not add whipped cream to the composition. We prepare the cream and then mix with the syrup.

With strawberry

Similarly, you can make strawberry mousse. The recipe in this case will differ only in the amount of the berry component. For this we need:

• 150 g fresh strawberries or 200 g frozen berries;
• 150 g of sugar;
• gelatin - 3 g;
• citric acid - 3 g;
• glass of water;
• 100 g sugar and 100 g strawberries for making syrup.

Squeeze the juice from the berries and put it in the refrigerator. Pour the resulting cake with water, add sugar and gelatin to the pan. We cook everything together over low heat until a thick, homogeneous mass is obtained. Then we mix the syrup with the finished juice, pour it into molds and put it all in the refrigerator.

Now it's time to prepare strawberry syrup for dessert dressing. We take the remaining 100 g of berries, pour water and pour sugar. Boil the syrup for 5 minutes, then carefully pour it into a separate bowl. Pour the cooled syrup onto the prepared mousse, after which we serve dessert on the table.

Fruity on semolina

As an alternative, you can try making semolina mousses. In this case, the recipe indicates the use of semolina instead of gelatin, which acts as a stabilizer and filler. The most interesting thing is that making such a dessert is very simple and fast. Semolina quickly swells and has good stickiness. In a frozen state, such a dessert will perfectly hold the desired shape.

We offer a recipe for a dish of raspberries and semolina. We will need:

• raspberry 800 g;
• water 0.5 l.;
• two tablespoons of semolina;
• 50 g sugar.

We prepare the mousse as follows. We squeeze the juice from the berries, and pour the resulting cake with water and put on fire. Bring the broth to a boil and pour semolina in a thin stream. It is important to constantly stir the contents of the pan during the cooking process in order to avoid the formation of lumps. We bring the semolina porridge to the required density and only after that we fill the contents with raspberry juice. Recipes based on semolina are quite popular.

Pour the cooled dessert into molds and put in the refrigerator. In the photo on the Internet you can see options for decorating desserts before serving. In this case, it is important to make the mousse tasty and original in appearance.

Video recipe for making strawberry mousse

Mousse in French mousse means foam. Mousse is a delicious sweet dessert of French cuisine, which necessarily includes three components, namely: a liquid base (fruit juice or puree, chocolate, coffee, wine, milk, etc.); a fixing agent that is able to fix and hold the lush foamy state of the mousse (agar-agar, egg white, semolina, gelatin); sweetener, something that will give our dessert a sweet taste (sugar, honey, powdered sugar, molasses). You can decorate the mousse with the same berries and fruits from which the dessert was prepared, and whipped cream, powdered sugar, mint leaves are also very good for decoration.

Berry mousse can be prepared in two ways, namely using heat and not using heat treatment. The entire cooking process can take from 7 to 20 minutes, depending on the conditions of the recipe. Berry mousse can be used not only as an independent dessert, but also to make a delicious cake. As I said, cooking takes very little time, and this wonderful dessert can not only be ordered in a restaurant or cafe, but also cooked at home for a festive table or just eat among the gray weekdays of the working week with virtually no cost and effort.

Recipe: Strawberry Mousse

Ingredients:
Strawberries (fresh or frozen) - 450 gr.
Cream 33% fat - 1.5 cups (300 ml.)
Gelatin - 15 gr.
Sugar sand - 3 tbsp. heaped spoons
Cold water - 100 ml.
For garnish, a few whole berries and a few fresh mint leaves

How to cook:
Pour gelatin with cold water and leave to swell.

Puree strawberries with a blender. If there is no blender, then wipe through a fine sieve. Add sugar to the puree and mix well.

The gelatin has swollen and it needs to be put on a low heat and, stirring constantly, completely dissolve. Watch carefully and do not let the gelatin boil. Cool a little gelatin, and then introduce strawberry puree into it in small portions. Set aside a little (4 tablespoons) of the resulting strawberry mass in a separate bowl for decoration.

Whip heavy cream until firm peaks with a mixer. In the resulting lush mixture, add a few tablespoons of strawberry mass and mix with a spoon in the direction from bottom to top. Thus, gently combine the whole mixture of whipped cream and strawberry puree.

We lay out the resulting mousse in bowls, pour the strawberry puree set aside for decoration on top and lightly form stains with a spoon. We put the berry mousse in the refrigerator for at least a couple of hours in the refrigerator. If you are preparing the mousse ahead of time, you can leave it in the refrigerator overnight or overnight. When serving, decorate the strawberry mousse with a mint leaf and several strawberries cut into 2 parts.

Recipe: Cottage Cheese Banana Mousse

Ingredients:
Cottage cheese - 1 pack
Banana - 2 bananas
Cocoa - 2 spoons
Sugar sand - 2 teaspoons
For decorating walnut kernels or any fresh berries, powdered sugar, ground cinnamon

How to cook:
½ pack of cottage cheese and 1 peeled banana, 1 teaspoon of sugar, beat with a submersible blender.

½ a pack of cottage cheese, a peeled banana, 1 teaspoon of sugar, 2 teaspoons of cocoa, beat with a submersible blender.

Put a white layer into the bowl, then a chocolate layer and a little white mass on top.

We decorate with chopped walnut kernels or fresh berries (berries can be any). Sprinkle top with ground cinnamon or powdered sugar for decoration.

Recipe: No Bake Berry Mousse Cake

Ingredients:
Butter - 60 gr.
Shortbread chocolate cookies - 200 gr.
Strawberries (can be frozen) - 250 gr.
Berry yogurt - 300 ml.
Creamy cottage cheese - 250 gr.
Fatty cream - 200 ml.
Milk - 50 ml. (3 tablespoons)
Gelatin - 2 tbsp. spoons
For decoration grated chocolate and berries
Parchment

How to cook:
We take a detachable form with a diameter of 19 cm, and then cover the bottom and sides with parchment (baking paper). Soak gelatin in milk.

Grind the cookies into crumbs with a blender or knead with your hands. Mix softened butter with crumbs and mix well, and then place it in the refrigerator. The base is ready for the cake.

We put the swollen gelatin on the stove on a slow fire and dissolve it to the end, but just make sure that it does not start to boil. Cool down to room temperature.

Mix yogurt, sugar, cottage cheese with a mixer until smooth. Defrost strawberries if they are frozen. Cut the strawberries into small pieces, add to the curd mixture and mix gently. Just gently pour the gelatin into the curd-berry mixture and mix just as gently. We put it in the refrigerator for 20-30 minutes, so that the mass thickens a little.

Beat the cold cream with a mixer until stable peaks, and then mix with the curd and berry mass.

We spread the mass of cookies evenly along the bottom of the mold, and then pour the curd-berry mixture. We remove the cake overnight in the refrigerator so that it can completely harden.

We remove the side part of the form from the cake and move the cake to the dish. We remove the parchment. We decorate the cake with berry mousse with strawberry pieces and grated chocolate.

Bon appetit!!!

Without thinking not only about the technology of their preparation, but also about the origin of the delicacy. Although this information is always very interesting and informative. Each dish has its own history, some of which are impressive. For example, what is mousse? An airy, sweet delicacy is familiar to many. But only true professionals can cook it, and even more so tell where the dish came from.

Translated from French, the word "mousse" is translated as foam. After all, it is precisely this consistency that it has, light and airy. This is a sweet dessert that has some kind of base, a base that gives it flavor notes. It can be fruits, berries, chocolate and even dessert alcohol. In order to create and fix a stable foam, whipped proteins and yolks, some types of starch, semolina and gelatin are used.

To improve the taste, sugar, honey, syrup or molasses are added. After cooking, the mousse is cooled and decorated before serving. At first glance, the technology is simple, but it has its own subtleties. It is necessary to study well what mousse is in order to prepare a real delicacy.

Classic

It's no secret that French court chefs invented mousse in the 17th century. It was they who knew the secrets of making this dessert. Today, the original version has changed a bit. In the classic recipe, only the natural foam of beaten eggs is used, which is frozen. The use of even gelatin is possible only in extremely small doses.

Mousse is the standard of this type of dessert, tasty and expensive. But it can also be prepared at home using more affordable products. The recipe for cooking came to Russia only at the beginning of the 18th century and came very to the court. At first it was available only to nobles and kings, but today any hostess can cook it.

french recipe

To understand what mousse is, let's cook it according to a classic French recipe. To do this, take 4 eggs, 200 grams of cognac, 100 grams of powdered sugar, 3 large spoons of boiling water, 175 grams of good chocolate and a pinch of salt. Before preparing the mousse, it is necessary to separate the whites from the yolks and beat the latter with powdered sugar. Then gradually add alcohol. We put the container in a water bath and continue to beat until a stable, dense foam is formed. This takes approximately 10 minutes.

After that, immediately put the container on ice, continuing to beat. The foam should not settle until the mousse has cooled completely. This mass must be left in the cold. Pour boiling water into a separate bowl and add a spoonful of coffee. Put the pieces of chocolate there and put in a water bath. Melt and cool. Put the butter in the third bowl and add the melted chocolate to it. We mix everything well. Now we gradually add this mass to container No. 1 (proteins with powdered sugar). At the same time, continue to beat and keep in the cold. Separately, beat the whites with salt until a fluffy foam is formed and mix them with the chocolate mass. We lay out the mousse in molds and send it to the cold. The recipe is simple, but before you prepare the mousse, you need to carefully familiarize yourself with the technology.

Raspberry mousse

For cooking, you need to take half a glass of cold water, 4 glasses of fresh raspberries (can be replaced with frozen ones), 1 large spoonful of gelatin, a glass of sugar, two proteins and one and a half glasses of cream (30%). What is mousse? It is, first of all, stable foam. Therefore, to begin with, we soak the gelatin, which will provide us with the desired consistency. Squeeze juice from raspberries (three-quarters of a glass), add water and sugar to it and put on fire.

We cook syrup. Then add and mix. At this point, the mass should not boil, otherwise the gelatin will not have its effect. Cool the resulting mixture. Separately, beat the proteins to stable peaks and gradually introduce them into the syrup. Whip the cream and also add to the total mass. We must not forget that during the entire preparation, the mass must be constantly cooled on ice. Pour the dessert into molds and put in the refrigerator. By the way, you can use cake mousse by forming the top layer out of it.

apple mousse

This dessert is very good for baby food. You will need a minimum set of ingredients: 150 grams of sugar, 350 grams of apples, a little citric acid, 80 grams of semolina, 750 grams of water. Apples are peeled and seeds are peeled, cut into slices and boiled in a small amount of water. Then we rub them through a sieve to a state of puree. Add sugar, a little citric acid to taste and bring to a boil. Now we gradually introduce semolina, continuing to cook and stir constantly. Cool the resulting mixture and beat. It turns out a magnificent mass. Pour into molds for children and refrigerate. Serving to the table, you can pour dessert with any syrup.

with strawberry

This dessert can be served for breakfast and will be a great start to any day. Delicate, light and tasty mousse will be appreciated by both adults and children. For cooking, you need to take 15 grams of gelatin, 250 grams of sour cream, 250 grams of good cottage cheese, 300 grams of strawberries, half a glass of sugar and 90 ml of water.

To begin with, we set the gelatin to swell, filling it with chilled, boiled water. We wash the strawberries and remove the stalks, then turn it into puree in any convenient way, mixing with sugar. Add cottage cheese to this mass and beat thoroughly. Pour gelatin in a thin stream, continuing to work with a mixer. Pour the curd-sour cream mousse into molds and cool. When serving, you can decorate the delicacy with fresh fruit.

Cake mousse

Mousse is very often used in the preparation of cakes. Any base can be used. It can be a biscuit or shortcrust pastry. Any cake mousse can be used. The main thing is that he keeps his shape well. Next, we make mousse according to any recipe from any ingredients. We spread it on the base and send it to the refrigerator. When the layer hardens, you can form the next one. Usually they use different types of mousse, which gives the cake a very beautiful look and delicious taste. For example, a layer of strawberry mousse and chocolate. It all depends on the imagination of the baker. In any case, properly prepared mousse remains a great delicacy that everyone loves.