I want to make a mousse for this white chocolate cake im making, but the most typical mousse is you know the whip cream and sugar and add the flavor you like, but after a day or so, starts to get soft, it doesnt sets!
So im looking for a mousse or a trick that will help it get hard, you know! I make this chocolate mousse, that I add egg to, but i dont know if i should do it to the rasperry mousse.
Any ideas please help!
Thanks for your help
Hi - I use the "costco" recipe - heavy whipping creme/milk and jello pudding - and its perfect every time