I'm trying to find ways to make my holiday chocolate mousse more stable and not worry about weeping or deflation while it's out on a buffet in a warm house. I'm thinking either xanthan or guar gum as they do in ice creams, but not sure if either of them have advantages over the other. My recipe is very classic and begins with a pate a bomb. Does anyone have any experience using stabilizers with pate a bomb? Can you add it to the sugar before you boil it, or do add it to the eggs after you add the sugar? How do I calculate how much gum I need?
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