Post # 1
Dark chocolate mousse is the only dessert my man eats (and the only dessert my brothers enjoy, ironically) and was wondering if anyone has had a mousse cake of some sort for a specal event.
I’m thinking it would likely have to be combined with sponge/ ganache and if its to be displayed for a few hours, what are the chances it would melt? Ideas, please?
Post # 3
@blinx81: We had gourmet mousse at my nephew’s wedding. It was an august outdoor tented reception, and the mousse just looked like it had died. Caterer served it in individual pedestal glassware. I think it tasted good as they ran out before my table was served – we had to eat the 2nd choice that also looked like it had died.
I’d try to get him on molton lava cupcakes and/or a chocolate/chocolate ganache. Have you talked to any bakeries about what they think?
Post # 4
We had double chocolate mousse cake at our wedding. Basically, the baker put it in the freezer for hours, delivered it right before the beginning of the reception, and we cut it right after dinner, instead of waiting until later. It worked out well, the cake never melted, and it tasted fantastic!
Post # 5
We’re doing that! Plus, my SO’s going to make it! Lol – I’ll let you know how that works out. But yes, you’ve just got to arrange to refrigerate it until pretty soon before you’re going to bring it out and cut it.