Recipe by Kirsten Tibballs

Who says mousse is just one texture? Not us!

Kirsten Tibballs breaks down the secrets behind seven distinct types of mousses, each with its own unique structure and application.

From the airy lightness of a simple chocolate mousse to the silky richness of an anglaise-based mousse, this class explores it all. You’ll discover an egg-free mousse, a coconut bavarois with a luscious mouthfeel, a zesty lemon meringue mousse, a gelatine-free alternative, and a pate bombe mousse with delightful inclusions.

Whether you're layering entremets, filling tarts, or crafting plated desserts, this is your ultimate guide to achieving the perfect mousse for any creation.

Ingredients
Method

SIMPLE CHOCOLATE MOUSSE

200g (7.05oz)

Callebaut 823 Milk Couverture 33.6%

100g (3.53oz)

Callebaut 811 Dark Couverture 54.5%

350g (12.35oz)

fresh cream 35% (A)

240g (8.47oz)

fresh cream 35% (B), semiwhipped

GELATINE-FREE CHOCOLATE MOUSSE

30°β SYRUP

100g (3.53oz)

water

135g (4.76oz)

caster (superfine) sugar

Mousse

130g (4.59oz)

30°β syrup*

75g (2.65oz)

egg yolks

280g (9.88oz)

Callebaut Origin Madagascar Dark Couverture 67.4%

600g (21.16oz)

fresh cream 35% fat, semiwhipped

PATE BOMBE MOUSSE WITH INCLUSIONS

40g (1.41oz)

water

75g (2.65oz)

caster (superfine) sugar

75g (2.65oz)

egg yolks

4.5g (0.16oz)

gold gelatine sheets

165g (5.82oz)

Callebaut Velvet White Chocolate 32%

430g (15.17oz)

fresh cream 35% fat, semiwhipped

5g (0.18oz)

Heilala Vanilla Bean Paste

30g (1.06oz)

roasted almonds, roughly chopped

30g (1.06oz)

Callebaut 811 Dark Couverture 54.5%, roughly chopped

30g (1.06oz)

candied orange, roughly chopped

30g (1.06oz)

glace cherries, roughly chopped

LEMON MERINGUE MOUSSE

9g (0.32oz)

gold gelatine sheets

25g (0.88oz)

water

90g (3.17oz)

caster (superfine) sugar (A)

65g (2.29oz)

egg whites

5g (0.18oz)

cream of tartar

15g (0.53oz)

caster (superfine) sugar (B)

145g (5.11oz)

lemon juice

5g (0.18oz)

lemon zest

60g (2.12oz)

invert sugar

340g (11.99oz)

fresh cream, 35% fat, semiwhipped

EGG-FREE CHOCOLATE MOUSSE

310g (10.93oz)

Callebaut 811 Dark Couverture 54.5%

56g (1.98oz)

water

56g (1.98oz)

caster (superfine) sugar

56g (1.98oz)

liquid glucose

310g (10.93oz)

fresh cream 35% fat, semiwhipped

ANGLAISE MILK CHOCOLATE MOUSSE

11g (0.39oz)

gold gelatine sheets

330g (11.64oz)

Callebaut 823 Milk Couverture 33.6%

190g (6.7oz)

egg yolks

350g (12.35oz)

caster (superfine) sugar

200g (7.05oz)

fresh (whole) milk

pinch

salt

400g (14.11oz)

fresh cream 35% fat, semiwhipped

COCONUT BAVAROIS

6g (0.21oz)

gold gelatine sheets

60g (2.12oz)

egg yolks

50g (1.76oz)

caster (superfine) sugar

40g (1.41oz)

invert sugar

250g (8.82oz)

Ravifruit Coconut Puree

10g (0.35oz)

coconut liquor, option

450g (15.87oz)

fresh cream 35% fat, semi-whipped

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