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Thread: Ingredient in chocolate mousse page

  1. #1
    Darz's Avatar
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    Ingredient in chocolate mousse

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    Does anyone know if honey affects the texture of chocolate mousse in any noticeable way or does the mousse stay the same consistency as if I were to use sugar?

  2. #2
    Dr. Bork Bork's Avatar
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    I could be wrong, but I think it's the fat content that makes it mousseey. I recently made some pumpkin mousse completely by accident. Was trying to make a protein shake. Used 1c cream, 1/4c mascarpone, 1/2c pumpkin puree, 2 scoops protein powder, and 1/4 water.
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    fateater's Avatar
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    I agree it is most likely the fat content that gives that consistency and texture.

    I used to make different raw (and sometimes vegan) chocolate mousses where I would use liquid sweeteners like agave or honey and it still was thick and creamy and fluffy etc...

  4. #4
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    I have used various sweeteners in this chocolate coconut avocado mousse, including honey and stevia. No texture difference.
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  5. #5
    magnolia1973's Avatar
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    I don't put any sugar in my chocolate mousse. Just use the sugar in the chocolate.

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  6. #6
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    I'm not certain about mousse specifically but sugar DOES play a big part in texture for certain foods. I'd suggest just trying making it and see what happens! Just be ready to morph it into something else if the texture is too whacky!

  7. #7
    Mr. Anthony's Avatar
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    I put some honey in my last batch and it was fine.

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