March 4, 2013
A chocolate-cream-air (or a chocolate-egg-air) emulsion, chocolate mousse requires the ability to whip and little else.
In general a mousse is a food that is light and fluffy due to the air held within its microstructure. High-speed mixers easily fold tiny air bubbles between the smaller units of the food. As with foams, hydrophobic lipids prefer to orient themselves in the direction of these air bubbles in a relatively stable configuration. The presence of proteins further increases stability.
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