can I chill a chocolate mousse in a fancy shaped mold and it hold its shape?

Answer 1

liv's grandma is right , if you plan on serving the mousse as slices that have been cut from a common mold you will absolutely have to add some gelatin to it.
Gelatin's a little tricky to work with : too little and it won't hold it's shape when it un molds
Too much and the product comes out rubbery
If this is for Christmas dinner take some time and figure out the techniques needed to work with gelatin
One of them is that since gelatin tends to start to set up kind of quickly , it's really important that you have all the ingredients and tools necessary to do this available and ready for use
It's also important that you have your folding technique down so that you can do it quickly
Another one is that if you're using a stiff stabilized whipped cream[hint ] pour the bloomed gelatin thru a fine wire mesh strainer to catch any stray bits of gelatin
Putting an extremely thin coating of Pam inside the mold *before pouring the product in, helps with the unmolding later on.
*Basically spray the Pam , wipe the mold , leave the shine
Have fun

Answer 2

Mousse Molds

Answer 3

All good answers and I'm going to throw my two cents in.

I did a dark chocolate and white chocolate mousse bombe but served it more like a semi-fredo (partially frozen italian dessert) last year for christmas, and doing it was pretty simple.

First I mixed up the mousses...thickening a standard recipe with half a packet of gelatin will help. My white chocolate had orange zest in it. Set them aside.

In a food processor, I ground up a whole package of oreo cookies and added melted butter (about 1/2 a cup) until it would hold its shape when squeezed together in my hand. Depending on the size of the bowls you're using, you may need more than one package so just get an extra one in case you need it.

Then I lined a round-bottomed steel bowl (the Blanda bowl from Ikea is fabulous for this) with plastic wrap and pressed the oreo mixture evenly around the inside of the bowl, about a 1/4 inch thick. Then I filled the oreo crust with the dark chocolate mousse. Then, I took a smaller blanda bowl, covered the outer surface with plastic wrap and pressed it down into the center of the chocolate mousse to make an indentation, pressing until it was no less than an inch or so from the bottom of the first bowl.

I covered the whole thing over the top with plastic wrap and put it in the freezer for 4 to 6 hours until firm. You can even leave it overnight and come back to it if you like.

Then I removed the second, smaller bowl and the wrap I'd covered it with, lined the indentation with more oreo crumb, again 1/4 inch thick or so, and filled that with the white chocolate orange mousse and levelled it off with a frosting spatula to make sure the top surface was even.

Then I topped the whole thing with the last of the oreo crumb, covered it with plastic and put it back in the freezer for a few more hours.

To remove the bombe from the bowl and serve, take it out of the freezer 20 minutes or so before you plan to bring it to table. Pull it out using the plastic wrap in the larger bowl to help you, flip it flat side down onto a serving platter and keep the knife you'll use to slice it in a vase filled with hot water to make slicing easier and neater.

When you slice it, you'll have a gorgeous dessert with layers of oreo, dark chocolate mousse, more oreo and white chocolate mousse.

Don't worry about it melting...it won't last long enough!

Answer 4

If you want to serve it in the mold you shouldn't have any problem - I've served chocolate mousse in individual wine glasses as welll as in a big family style souffle dish and both worked fine. Whatever you put it in, make sure that you chill it for at least four hours for the butter and whipped cream to set.

Bon appetit!

Answer 5

try melting down chocolate and mixing it with homemade whip cream (heavy whipping cream and sugar) put it in frig and let it sit. It has a ice creamy mousse texture and it should hold shape as long as it stays cool.

Answer 6

Not unless you add some gelatin to the mousse mixture. By itself, mousse is not stiff enough to unmold.

Answer 7

It should do but getting it out of the mould for presentation will be the hard bit.