To decode what makes the mousse so essential, we went to the University of Barcelona, more specifically to the Mineralogy department, and looked at the texture of the chocolate mousse under a scanning electron microscope.
We also worked with Anne Cazor from Scinnov (R&D company based in Paris) to obtain a scientific explanation on mousses. To put theory into practice, we took six classic mousse recipes for assembling desserts:
1. Chocolate bavarois
2. Crème anglaise-based mousse
3. Pâte à bombe-based mousse
4. Ganache-based mousse
5. Chocolate chiboust
6. Egg white-based mousse
Fill out the form below and receive these 6 mousse recipes in your mailbox immediately.