make mini mousse!
27 Sep 2016
Sometimes you want a luxurious dessert but you don't want too much of it. I always loved chocolate mousse as a kid because I thought it was so fancy, and I still love it today as a light and fluffy (yet still fancy) dessert. Today, we made these mini mousses—in strawberry, caramel, matcha, and salted caramel flavors. Here's how...
For the mousse base:
-1-1/2 cups heavy whipping cream
-1-2 tbs sugar (you can adjust the sweetness as you prefer)
Then add these for your specific flavors...
Caramel Mousse: add 1 cup caramel sauce
Strawberry Mousse: 1 cup strawberry puree
Mango Mousse: 1 cup mango puree
Matcha Mousse: 1 tsp matcha powder and 1/4 cup sugar (Dissolve matcha, ¼ cup sugar, and 4 tbs heavy cream over a double boiler. Let cool 15 minutes before folding into whipped cream.)
1. In a large bowl, beat heavy cream and sugar until soft peaks form.
2. Using a spatula, gently fold in the puree flavoring.
3. Spoon into individual serving bowls and refrigerate for at least 30 minutes.
The mousse will keep for three days refrigerated.
We served them in mini vintage glasses and topped with party picks and other fun toppings!