|By Beth on Monday, May 24, 1999 - 12:32 pm: Edit|
I am planning to make chocolate mousse to be used as a cake filling. Can I make it a week in advance & keep it in my refrigerator or will it go bad?
|By momoreg on Tuesday, May 25, 1999 - 06:48 am: Edit|
No more than 3 days. Mousse contains eggs and cream. You also should have a few days where the leftovers are still good. If the mousse is already a week old, it definitely can't be kept for 3 or 4 days after. You could try freezing the mousse, and after it thaws, refreshing it with some whipped cream. It's much better fresh, though.
|By W.DeBord on Saturday, August 07, 1999 - 11:13 pm: Edit|
I agree with momoreq it's better fresh. When I need to extend my holding time I've used meringue powder instead of fresh whites and I think it's stability has lasted longer.
|By Greyox on Thursday, October 21, 1999 - 10:35 am: Edit|
I also agree with memoreq, but the shelf life will be extended if you use a mousse recipe with gelatin, but only by a day or two. I would recommend making the cake first, then the next day making the mousse and if you don't have time that day consrtucting the cake the next day.
|By vbean on Wednesday, June 07, 2000 - 02:03 am: Edit|
I disagree,make a chocolate charlotte (mousse), the eggs are cooked; your mousse will last a week.
Of course fresh is always better. I am not crazy about gelatin (or powders, or cornstarch, and by the way NO cornstarch in pastry cream!)