Room temp. mousse?

TheFlyingGerbil

We're having a buffet at work and I was going to make some white chocolate mousse to go in dark chocolate cups (with crushed ginger nut biscuit crumbs on top so it looks like a little cappuccino (and maybe a raspberry hidden in the bottom - I'm open to suggestions!)).

Thing is, as this is a buffet it will be sitting on the table for hours so I was wondering if mousse separates or goes nasty at room temp (my mum thinks so!)? I've seen recipes with and without whipped egg whites: would one keep better than the other? Is there something else I could put in the cups for a similar effect? or should I just give up and make the dark and white choc cheesecake which I brought in once before and everyone wants again?! I just remember it being a right faff to make and expensive! Any/all advice appreciated as I need to go shopping thursday after work.

Joe

Penelope_Penguin

TheFlyingGerbil wrote: »

We're having a buffet at work and I was going to make some white chocolate mousse to go in dark chocolate cups (with crushed ginger nut biscuit crumbs on top so it looks like a little cappuccino (and maybe a raspberry hidden in the bottom - I'm open to suggestions!)).

That looks delicious :T How are you making the mousse - mine's egg and chocloate only. That will be fine at room temp, especially if you chill it really well before you take it in.

Could you keep it in a cool bag, and remove immediately before serving

Can we have recipes and photos, please

Penny. x

debbym

I'd use Black Saturns chocolate mousse recipe (should be on her menu plan thread) This is just cream and chocolate so should be fine at room temp - won't give anyone a funny tum either from raw eggs

purpleivy

I would never leave any desserts with raw egg kicking around for hours. You might poison someone and you can't be certain you will get the right person LOL! COld bag sounds good.