I want to make 3 types of chocolate mousse atop a brownie (decadent I know) in a martini glass of sorts. So far, I have sewed together a patchwork of recipes from different sites (epicurious, foodtv.ca, and leitesculinara).
Please have a gander at the recipes and tell me if you think they'll turn out well. I'm looking for a mousse that isn't too dense nor too airy- a good balance between the two. I've also seen recipes calling for gelatin, some with butter, some only with eggs, and others only with cream. Can any 'mousse experts' out there please explain to me how the mousse will be affected based on the ingredient(s) I use? (i.e. I read that if I only use bittersweet chocolate, a bit of sugar, egg yolks, and fold in beaten stiff-peak egg whites, the mousse will be extremely light in texture)
Thanks in advance!