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.
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