Hi,i was wondering if anyone could advice me how to make a light ,fluffy chocolate mousse.
My attemps so far have not been very successful.
My ingredients are cocoa powder,cream,sugar,egg yolk(mixed all together) ,which are then folded into v. stiff egg whites.
However,my resulting product ends up too heavy and has no bubbles.
Would it make a difference if i used milk instead of cream or heating the mixture before adding to the stiff egg whites?
Also,i need the product to last for 5days(pasteurised eggs used),so any suggustions as to wheather i should add a perservitive or stabiliser to the product??
Help would be much appricated,