The Store-Bought Ingredient Swap For Quicker Mousse
Mousse has been around since the 18th century, having originated in France, according to Taste Atlas. The site states that the French term "mousse" translates to "foam," and comes from the texture of the dessert. The fluffy, sweet treat is typically chocolate-flavored, but vanilla and strawberry flavors have also become popular. The French dessert reportedly reached the United States by 1892, when it was featured in a New York exposition. And, by the 1930s, it became more widely popular as separated egg whites became a key component in new recipes.
A typical mousse recipe creates a custard base before combining it with an aerator, like whipped cream or whipped egg whites, per Food52. The dessert can be used as a filling between cake layers, a layer of parfaits, or just served in a cup on its own.
Though many recipes call for a homemade custard to start off the recipe, if you're looking to save time, there is one simple swap you can use to shave a few minutes off prepping the final product.
This simple swap will save some time
Mousse and pudding may be similar, but there are some key differences between the two desserts. The consistency of mousse is typically lighter and airier than pudding thanks to the folding technique used to make it, while the latter is made of milk and starch, then cooked until thickened and cooled (via Foodiosity). However, thanks to the similar nature of the two, instant pudding could be just what you need to whip up the perfect homemade mousse in no time.
MasterClass suggests using instant vanilla pudding mix instead of custard when making mousse. Prepare the pudding as directed on the box — Jell-O brand only needs to be whisked in 2 cups of milk and then cooled, according to the Jell-O website. Once the pudding is ready, it can be folded in to whipped cream, whipped egg whites, or both, depending on which recipe you are using to complete the mousse.