Mousse Mixing Struggles: Julie's Search for Solutions

[pcjulie]

I have been making this mousse at a number of shows and I always seem to have the same problem when mixing it. When I add half of the whipped topping to the cream cheese/chocolate mixture it gets kind of clumpy and takes forever to fold in. Does anyone else have this problem and do you have any suggestions on how to prevent it? Thanks! I'm making it at a show tomorrow night!

Julie Myers
Denver, PA

 

[HJPChef]

same thing . . . please share tipsI've made it a few times as well, and I have had the same problem. My arm kills me afterwards. I haven't demonstrated for a group yet (I've prepared it beforehand and then used it as my second recipe after the main one - just using the EAD, the egg-slicer and the Deluxe Cheese Grater for the garnishes) and I thought to myself that maybe I won't demonstrate this one for that reason. I hope someone has some tips to share . . .

 

[Admin Greg]

Hi Julie,

I have had a similar issue when making mousse in the past. One thing that has helped me is to make sure that both the whipped topping and the cream cheese/chocolate mixture are at room temperature before mixing them together. This helps to prevent clumping and makes it easier to fold in the whipped topping. Another tip is to fold in the whipped topping in smaller batches, rather than all at once. This allows for better incorporation and less clumping. I hope this helps and good luck with your show tomorrow night!