Mousse Cakes Masterclass: Elevate Your Baking Skills

Start by combining the mascarpone cheese and fresh strawberries in a bowl. Blend them until smooth using a hand mixer. In a separate bowl, whip the heavy cream until stiff peaks form and gradually fold it into the strawberry mixture.

Make sure to dissolve the gelatin powder in warm water and add it to the mixture, stirring gently to incorporate all the flavors. Once well combined, transfer the mousse into dessert cups and refrigerate until set.

Begin by melting the white chocolate in a double boiler. While it cools, purée the fresh raspberries in a food processor and strain to remove seeds. Mix the raspberry purée with sugar and add the cooled chocolate, blending well.

Whip the heavy cream and fold it into the raspberry-chocolate mix. Like the first mousse, dissolve gelatin powder, combine it gently, and fill your dessert cups before chilling in the fridge.

To create this delightful mousse, start by dividing the heavy cream among three bowls and melting the white, milk, and dark chocolates separately.

Whip each bowl of cream to soft peaks and fold in the melted chocolate corresponding to each flavor. Lastly, dissolve the gelatin powder, incorporate it, and alternatively layer the three mousses in a large glass bowl before refrigerating.

For this unique mousse, first, melt the dark chocolate and allow it to cool slightly. Next, combine mango and passionfruit purée in a bowl and mix well. Whip heavy cream and fold it into the fruit purée, then add the melted chocolate.

Dissolve the gelatin powder in warm water and mix it into your mousse before portioning into cups. Chill until firm for a refreshing dessert.