I made a traditional buche de noel (Martha Stewart's recipe) and the filling is a mousse with whipped cream/chocolate and egg whites folded. I don't usually work with raw egg whites...I freeze everything and planned to freeze this cake covered in ganache. But then it occurred to me that it could be runny when defrosted. I made it Saturday and it's for Wed (5 days) so the fridge is not an option with raw egg whites (4 days is max?) This is for an office party. I have no choice but to freeze - will I run into a runny mess?! Wish I thought this through better, but time is of the essence and I fit things in where I can...
I make a traditional chocolate mousse made with egg yolks, cream and chocolate and freeze it in dome shapes covered with chocolate glaze. Been doing this for years and never had any trouble. I realize you said egg whites and I don't have experience with that recipe, but would imagine the cream and especially the chocolate would keep the whites stable as they do the yolks.
Thanks- that makes me feel better. Also, there is a wee bit of cream of tartar in there and hopefully that will act as a stabilizing agent and prevent it from running!
FYI (anyone who reads this post). It turned out perfect! No problems....
Hi, i am so glad it all worked out for you.