Dessert Mousse, Nestle Docello
If you’re cooking for a crowd and looking for a simple dessert to make, mousse should be at the top of the list. It has minimal ingredients and is a dessert that can be made ahead of time. Like all egg desserts, it should only be left in the fridge for two or three days. That’s plenty of time for a party or occasion though.
When you’re looking for a little extra help to cut down on stress, use a dessert mix. It drops down the ingredient list to only needing to add water or milk to the mix. It can also reduce the pressure to create all the separate components and combine them before they get too warm.
Mousse can be made in a variety of flavours from classic chocolate to fruits or salted caramel. No matter what you pick, it is sure to be a crowd pleaser. It doesn’t take too long to pull together and then chills until you’re ready to eat it.
NESTLÉ DOCELLO Mixed Berry Flavoured Mousse Mix 1.9kg x 6
NESTLÉ DOCELLO Mango Flavoured Mousse Mix 1.9kg x 6
NESTLÉ DOCELLO Hazelnut Flavoured Mousse Mix 1.9kg x 6
NESTLÉ DOCELLO French Vanilla Flavoured Mousse Mix 1.8kg x 6
NESTLÉ DOCELLO Citrus Flavoured Mousse Mix 1.9kg x 6
NESTLÉ DOCELLO Chocolate Flavoured Mousse Mix 1.9kg x 6
NESTLÉ DOCELLO Caramel Flavoured Mousse Mix 1.9kg x 6
Tips on making chocolate mousse in bulk
When you’re looking to make wholesale dessert, chocolate mousse is a great option. The simplicity of it means that the dish needs to be perfect though. There isn’t anything to hide behind if it’s too dense or too sweet, so here are a couple tips on making chocolate mousse in bulk.
To ensure the right texture of fluffiness or aeration, make sure you take special care of the eggs. First and foremost, use fresh eggs. If they are stored in the fridge, take them out early so they’re room temperature when you start working with them. After you’ve separate the egg whites from the yokes, add in a pinch of salt. This helps to act as a stabiliser so the egg whites hold their shape when whipped. Once done and you’re ready to add them into the rest of your mixture, carefully fold them in. Don’t beat them! Over mixing the egg whites can make them loose their fluffiness and become runny.
Once your mousse is ready, put it in a piping bag to distribute evenly amongst your dishes or glasses. This makes everything uniform. It will also help the mousse to set quicker in the fridge and make it easy to transport later.
What makes a good mousse?
When it comes to making a good dessert, mousse is judged on a couple things: texture and aeration, flavour, and presentation. A nice mousse is light and fluffy. It isn’t too runny or dense like a custard.
This dessert can come in dozens of different flavours, making it the perfect end to any meal. The trick is ensuring it has the right flavours without being too overpowering or too sweet. When making a chocolate mousse, be sure to use high-quality (dark) chocolate.
There is a classic sophistication in the presentation with a glass and some simple garnishes. By serving it individually in glasses, you can make sure the dessert is just the right amount for everyone. For a final touch, you can add a bit of the flavour on top such as chocolate shavings or fruit alongside a dollop of whipped cream.