MOUSSES  RECIPE BY

KIRSTEN TIBBALLS
Join Kirsten as she provides an insight into seven different types of mousses, their


best suited applications and differentiating characteristics. The various mousses
created in this class include an egg free mousse, anglaise based mousse, coconut
bavarois, lemon meringue mousse, simple chocolate mousse, gelatine free mousse BEGINNER
and a pate bombe mousse with inclusions.


30 MINS

GENERAL MOUSSE GUIDELINES

CREAM

• Savour uses fresh cream with 35% fat.

• Creams with a fat percentage lower than 25% will be difficult to whip due the low fat content.
• The higher the fat content in cream, the higher the content of butter present is and the creamier the product will be.
• Creams with a high fat content are more likely to separate so it is important not to over-whip or over mix when incor-
porating with other ingredients.
• Semi-whipped consistency is when the cream is whipped until it has some body but still collapses. This is the consis-
tency required when incorporating cream with other ingredients.
• Semi-whipped cream can be whipped in advance but must be kept refrigerated. If whipped too far in advance, it may
need to be re-whipped.
• If the semi-whipped cream is even slightly warm, it is more likely to separate and make the mousse grainy in texture.

BASE

• Chocolate ganache, Italian meringue, anglaise and pate bombe are different bases for mousses.
• Generally, it is important that the base does not exceed 34°C (93.2°F) when the cream is incorporated otherwise the
butter in the cream will melt and the aeration will be lost which will cause the finished mousse to be quite dense.

GENERAL

• When mixing and combining a mousse, it is important that it is not overworked. Simply mix until all the ingredients are
just combined.
• It is good to have all the mousse ingredients at the same consistency.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
SIMPLE CHOCOLATE MOUSSE
METHOD
INGREDIENTS

Combine the milk and dark chocolate in a bowl. In a saucepan,

200g (7.05oz) Callebaut 823 Milk Couverture
boil cream (A). Pour the boiled cream over the chocolate and
33.6%
whisk to combine. Allow the ganache to cool to between 29-
100g (3.53oz) Callebaut 811 Dark Couverture
34°C (84-93°F) at room temperature or over an ice bath. To
54.5%
achieve a similar consistency between the ingredients, fold a
350g (12.35oz) fresh cream 35% (A)
small amount of the semi-whipped cream (B) through ganache.
240g (8.47oz) fresh cream 35% (B), semi-
Gently fold through the remaining cream. Use the mousse in your
whipped
chosen application and allow to set in the refrigerator or freezer.
EQUIPMENT

stand mixer SIMPLE CHOCOLATE MOUSSE NOTES

whisk
thermometer • Light, airy and soft in texture.
spatula • Is not overly sweet.
• Does not contain gelatine or egg.
• Does not take long to set.
• The cocoa butter in the chocolate is what gives the mousse
structure to hold.
• Can add gelatine if you want it to hold in a cake.
• Not great for freezing in a silicon mould.
• Great for a trifle, dessert cup or tart.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
GELATINE-FREE CHOCOLATE MOUSSE

INGREDIENTS METHOD

To create the 30°β syrup, place the water and sugar in a sauce-
30°β SYRUP
pan over medium heat and bring to the boil until the sugar has
100g (3.53oz) water
completely dissolve.
135g (4.76oz) caster (superfine) sugar
The gelatine-free mousse recipe only requires 130g (4.59oz) of
130g (4.59oz) 30°β syrup*
the 30°β syrup. Any remaining syrup can be stored in the fridge
75g (2.65oz) egg yolks
for up to 6 weeks.
280g (9.88oz) Callebaut Origin Madagascar
Dark Couverture 67.4%
To create a bombe paste, place the 30°β syrup and egg yolks
600g (21.16oz) fresh cream 35% fat, semi-
into a bowl and whisk to combine. Place the bowl on top of a
whipped
saucepan of simmering water, ensuring the water does not touch
EQUIPMENT the bowl. Whisk continuously until the mixture reaches 70°C
(158°F). Transfer the mixture to the bowl of a stand mixer fitted
spatula with a whisk attachment and whip for approximately 2 minutes.
whisk Meanwhile, melt the chocolate in the microwave, heating it to 60-
thermometer 70°C (140-158°F) before transferring it into a large bowl. Mix a
stand mixer small amount of the semi-whipped cream into the melted choco-
late to bring the chocolate to a similar consistency as the bombe
paste. Add the bombe paste into the chocolate and mix until
completely combined. Working quickly, fold through the remaining
semi-whipped cream. Use the mousse in your chosen application
and allow to set in the refrigerator or freezer.

GELATINE-FREE CHOCOLATE MOUSSE NOTES

• Firm and dense in texture.

• Rich chocolate flavour.
• Will hold slightly longer at room temperature than the Simple
Chocolate Mousse.
• Created with a bombe paste and contains a higher per-
centage of cocoa butter in the chocolate which allows the
mousse to hold its shape well.
• Great for a trifle, dessert cup or tart.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
PATE BOMBE MOUSSE WITH INCLUSIONS

INGREDIENTS METHOD

Boil the water and sugar in a saucepan, bringing it to 123°C

40g (1.41oz) water
(255°F). Meanwhile, place the egg yolks into the bowl of a stand
75g (2.65oz) caster (superfine) sugar
mixer fitted with the whisk attachment and whip on low speed.
75g (2.65oz) egg yolks
Once the syrup has reached temperature, increase the speed of
4.5g (0.16oz) gold gelatine sheets 
the mixer and pour the syrup over the egg yolks to create a pate
165g (5.82oz) Callebaut Velvet White Chocolate
bombe. Meanwhile, place the gelatine sheets into a bowl of cold
32%
water. Using a microwave, heat the white chocolate in 15-30 sec-
430g (15.17oz) fresh cream 35% fat, semi-
ond increments, stirring in between, until it is completely melted
whipped
and reaches 60°C (140°F). Remove the pate bombe from the
5g (0.18oz) Heilala Vanilla Bean Paste
mixer once it reaches a light and creamy texture. Gently squeeze
30g (1.06oz) roasted almonds, roughly chopped
the excess water out of the pre-soaked gelatine and place the
30g (1.06oz) Callebaut 811 Dark Couverture
sheets into a bowl. Heat the gelatine in the microwave, in 5-10
54.5%, roughly chopped
second increments, until it has melted. Mix a small amount of
30g (1.06oz) candied orange, roughly chopped
the semi-whipped cream into the melted chocolate to bring the
30g (1.06oz) glace cherries, roughly chopped
chocolate to a similar consistency as the bombe paste. Mix a
small amount of the chocolate mixture into the melted gelatine
EQUIPMENT
before gently folding it back through the chocolate mixture. Add
the pate bombe into the chocolate and fold through until com-
stand mixer
pletely combined. Fold through the vanilla bean paste, roasted
thermometer
almonds, dark chocolate, candied orange and glace cherries. Add
spatula
in the remaining semi-whipped cream and gently fold through.
Use the mousse in your chosen application and allow to set in
the refrigerator or freezer.

 SUBSTITUTE

4.5g (0.16oz) gold gelatine sheets {for}

2.25 individual gold gelatine sheets {for}
27g (0.95oz) gelatine solution

PATE BOMBE MOUSSE WITH INCLUSIONS NOTES

• Light and airy in texture.

• Contains white chocolate which makes it sweet.
• Contains inclusions of chocolate chips, nut, glace fruit which
add flavour.
• Contains gelatine which makes it hold well and will last a
little bit longer out of the fridge.
• Great for adding different inclusions.
• Cannot add inclusions which contain too much liquid without
adjusting the recipe.
• Freezes and unmoulds well.
• Great for a trifle, dessert cup or tart..

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
LEMON MERINGUE MOUSSE
METHOD
INGREDIENTS

Place the gelatine sheets into a bowl of cold water and set aside.
9g (0.32oz) gold gelatine sheets 
In a saucepan, boil the water and sugar (A) until it reaches
25g (0.88oz) water
118°C (244.4°F). In the bowl of a stand mixer fitted with a
90g (3.17oz) caster (superfine) sugar (A)
whisk attachment, place the egg whites, cream of tartar and
65g (2.29oz) egg whites
sugar (B) and begin to whip on low speed. Meanwhile, place the
5g (0.18oz) cream of tartar
lemon juice, lemon zest and invert sugar into a bowl and mix to
15g (0.53oz) caster (superfine) sugar (B)
combine. Once the syrup reaches 110°C (50°F), increase the
145g (5.11oz) lemon juice
mixer speed. When the syrup reaches 118°C (244.4°F), pour it
5g (0.18oz) lemon zest
over the egg whites while continuing to whisk. Continue to whip
60g (2.12oz) invert sugar
until the meringue cools slightly. Weigh out 100g (3.53oz) of the
340g (11.99oz) fresh cream, 35% fat, semi-
meringue into a bowl. Gently squeeze the excess water out of the
whipped
pre-soaked gelatine and place the sheets into a bowl. Heat the
EQUIPMENT gelatine in the microwave, in 5-10 second increments, until melt-
ed. Heat the lemon juice mixture to approximately 30°C (86°F).
stand mixer Pour the lemon juice mixture into the bowl of meringue, a small
thermometer amount at a time, mixing to combine after each addition. Mix a
spatula small amount of the semi-whipped cream into the meringue mix-
ture before folding through the remaining cream. Use the mousse
in your chosen application and allow to set in the refrigerator or
freezer.

 SUBSTITUTE

9g (0.32oz) gold gelatine sheets {for}

4.5 individual gold gelatine sheets {for}
54g (1.9oz) gelatine solution

LEMON MERINGUE MOUSSE NOTES

• Soft, light and airy in texture.

• Tart in flavour and not overly sweet.
• Italian meringue base.
• Great recipe for fruit-based mousses.
• Can replace the lemon juice for another fruit puree without
adjusting the recipe unless the fruit puree has a significant
amount of sugar, then you may need to adjust the quantity
of sugar slightly.
• Contains gelatine.
• Freezes and defrosts well.
• Will hold in a mousse cake.
• Great for a trifle, dessert cup or tart.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
EGG-FREE CHOCOLATE MOUSSE
METHOD
INGREDIENTS

Place the dark chocolate into a bowl. Place the water, sugar and
310g (10.93oz) Callebaut 811 Dark Couverture
liquid glucose into a saucepan and bring to the boil. Partially melt
54.5%
the chocolate in the microwave. Pour the boiled syrup over the
56g (1.98oz) water
partially melted chocolate and whisk to combine. Allow the choc-
56g (1.98oz) caster (superfine) sugar
olate mixture to cool to 34°C (93°F) before folding through the
56g (1.98oz) liquid glucose
semi-whipped cream. Use the mousse in your chosen application
310g (10.93oz) fresh cream 35% fat, semi-
and allow to set in the refrigerator or freezer.
whipped

EQUIPMENT
 SUBSTITUTE
stand mixer
whisk 56g (1.98oz) liquid glucose {for}
spatula 56g (1.98oz) corn syrup

EGG-FREE CHOCOLATE MOUSSE NOTES

• Rich in flavour.
• Does not contain egg or gelatine.
• Easy recipe to create.
• Has a sugar syrup base with dark chocolate.
• Can add gelatine if you want it to hold in a cake.
• Great for a trifle, dessert cup or tart.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
ANGLAISE MILK CHOCOLATE MOUSSE
METHOD
INGREDIENTS

Soak the gelatine in a bowl of cold water. Place the milk choc-
11g (0.39oz) gold gelatine sheets 
olate into a large bowl. In a separate bowl, whisk the egg yolks
330g (11.64oz) Callebaut 823 Milk Couverture
and sugar until combined. Boil the milk in a saucepan and then
33.6%
pour it over the sugar and egg yolk mixture and carefully whisk
190g (6.7oz) egg yolks
to create an anglaise. Pour the anglaise back into the saucepan.
350g (12.35oz) caster (superfine) sugar
Cook over low heat while continuously stirring until it reaches
200g (7.05oz) fresh (whole) milk
76°C (168.8°F). Add in the pre-soaked gelatine and salt and stir
pinch Salt
to incorporate. Strain the anglaise over the bowl of chocolate and
400g (14.11oz) fresh cream 35% fat, semi-
whisk to combine. Allow the chocolate mixture to cool to 34°C
whipped
(93°F). Fold some of the chocolate anglaise through the semi-
EQUIPMENT whipped cream. Pour the cream mixture into the anglaise base
and gently fold through. Use the mousse in your chosen applica-
stand mixer tion and allow to set in the refrigerator or freezer.
whisk
spatula
thermometer  SUBSTITUTE
sieve
11g (0.39oz) gold gelatine sheets {for}
5.5 individual gold gelatine sheets {for}
66g (2.33oz) gelatine solution

ANGLAISE MILK CHOCOLATE MOUSSE NOTES

• Not as aerated but very creamy in texture.

• Decadent and sweet in flavour.
• Anglaise (custard) based.
• Contains eggs and gelatine.
• Holds well in a mousse cake.
• Great as an insert, in a trifle, dessert cups or tart.
• Not great for freezing in a silicon mould.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
COCONUT BAVAROIS
METHOD
INGREDIENTS

Soak the gelatine in a bowl of cold water. Place the egg yolks
6g (0.21oz) gold gelatine sheets 
and sugar into a bowl and whisk until combined. Add the inverted
60g (2.12oz) egg yolks
sugar and whisk until incorporated. Place the coconut puree into
50g (1.76oz) caster (superfine) sugar
a saucepan and bring to the boil. Pour the boiled puree over the
40g (1.41oz) invert sugar
egg and sugar mixture and whisk to create an anglaise. Transfer
250g (8.82oz) Ravifruit Coconut Puree
the anglaise back into the saucepan. Cook over low heat while
10g (0.35oz) coconut liquor, optional
continuously stirring until it reaches 80°C (176°F). Remove from
450g (15.87oz) fresh cream 35% fat, semi-
the heat, add in the pre-soaked gelatine and mix until completely
whipped
incorporated. Strain the anglaise through a sieve and into a bowl.
EQUIPMENT Add in the coconut liquor and mix to combine. Allow the anglaise
to cool to below 32°C (89.6°F). Gradually add the anglaise
stand mixer to the semi-whipped cream, a little at a time, and gently fold
whisk through until completely incorporated. Use the mousse in your
spatula chosen application and allow to set in the refrigerator or freezer.
sieve

 SUBSTITUTE

6g (0.21oz) gold gelatine sheets {for}

3 individual gold gelatine sheets
36g (1.27oz) gelatine solution

COCONUT BAVAROIS NOTES

• Not as aerated but creamy with a nice mouth-feel.

• Not overly sweet.
• Anglaise (custard) based.
• Does not contain any chocolate.
• Created using puree.
• Contains coconut liqueur which is optional.
• Great base recipe to add different flavours to.
• Can replace the coconut puree for cream as an equal swap.
• Cannot add flavours which contain too much liquid without
adjusting the recipe.
• Holds well in a mousse cake.
• Great for a trifle, dessert cup or tart.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.