The New Bakers Dozen
Chocolate Mousse

The The Bakers Dozen: Chocolate Mousse
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?


:) Beth

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!)

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