Help-Freeze Chocolate Mousse (W/egg Whites) Filling??!!

Decorating By cakesrock Updated 8 Dec 2011 , 1:40am by bakingpw

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cakesrock Posted 4 Dec 2011 , 2:25pm
post #1 of 6

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...
Any suggestions!?
TIA

5 replies
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bakingpw Posted 4 Dec 2011 , 3:57pm
post #2 of 6

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.

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cakesrock Posted 4 Dec 2011 , 5:08pm
post #3 of 6

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!

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cakesrock Posted 8 Dec 2011 , 1:01am
post #4 of 6

FYI (anyone who reads this post). It turned out perfect! No problems....

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icer101 Posted 8 Dec 2011 , 1:03am
post #5 of 6

Hi, i am so glad it all worked out for you.

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bakingpw Posted 8 Dec 2011 , 1:40am
post #6 of 6

Great!!

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