Is it technically possible to "unset" a sabayon based chocolate mousse after it has already set in the refrigerator, in order to make it spreadable again and then allow it to "reset" in the fridge? Can I just temper it in a bain marie, or will that ruin the texture of the mousse?
Chocolate mousse question
Started by
mm84321
, Jan 03 2013 08:10 PM
1 reply to this topic
#2
jmacnaughtan
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- participating member
- 39 posts
Posted 04 January 2013 - 01:55 AM
If you heat it you'll risk losing all of the air. Can you not just use it as is, or is it too firm? I've used a crème anglaise based mousse like this, so a sabayon-base might work as well.
