I usually make mousse quite frequently during the summer. Because it's too much trouble to bake base cakes each times, I came up with this recipe to make a lot at once and to freeze for later use.If you whisk the egg white too much, it becomes difficult to mix. If it's too runny, the batter doesn't turn out well. Just make sure to stop whisking when it forms stiff peaks.You could freeze this cake after it's baked. Wrap with plastic wrap and freeze in a ziplock bag. Make sure to use it up quickly. Recipe by nyonta

I made this for my daughter who loves chocolate. We had some chocolate pens in our house, so I came up with some designs with them.Please adjust the amount of sugar according to the sweetness of your bar chocolate. Please don't use milk chocolate. In Step 2, it's best to melt the chocolate using a double boiler. You can also melt it in a microwave. In this case, keep an eye on it while microwaving. Recipe by Yuuyuu0221

I've been thinking of recipes using cocoa recently, but cocoa has a sandy texture, so I came up with this. ０ Take a look at my blog (it is in Japanese but it has big photos) http://marimocafe.exblog.jp/16073528/You'll get a smoother texture if you whisk the cream in a bowl sitting in ice-cold water. Whisk to a loose consistency in step 2, and whisk again in step 6. It's best when the shine is about to disappear and it has a fluffy texture. Recipe by Marimo1016

I kept buying small packages of mint at the supermarket and they'd go bad, so I thought I could make something with them besides herb tea. I also wrote about this in Step 12.I learned how to use chopped mint to infuse a liquid from a recipe by food writer Fujino Makiko that appeared in a magazine.If you don't have mint liqueur, increase the amount of mint leaves. Speaking of which, the mousse had a lot less color than I expected, so I added a little bit of green food coloring. It doesn't affect the taste, so you don't need it if you don't mind the color. For enough to fill 2 150ml bowls. Recipe by Sabumochi

I just love coffee! I always have coffee in the kitchen, so if I don't have anything else to make sweets with, I always make them with coffee.-I used "Maxim" brand coffee granules.-If you are using powdered gelatin, rehydrate it with 5 times the amount of water as gelatin.-Use whatever cups you'd like. The cups I used were big, so I could only make four. Recipe by nyonta

I was trying to make orange mousse when it automatically formed double layers! This super-easy recipe lets you enjoy jelly and mousse in a single bite It'll only take 10 minutes before chilling in the fridge. It might look complicated, but it's actually so ridiculously simple.There's no need to over think, just make it, and it'll turn out nice I made mine with orange juice. For 18 cm [7.1 in] ring pan. Recipe by CANA

When I mixed strawberries into my regular yogurt, it was delicious, so I thought I'd try making a recipe based around it.Make sure to taste the mousse. If it's not sweet enough, add more condensed milk.This little gelatin makes it almost impossible to use a mold or cookie cutter... For 9 to 10 cups (90 ml). Recipe by Choshichoshi

I wanted to use a scoop spoon and came up with this recipe. Enjoy digging in until hitting a the chocolate crunch for the best part.・Use any cup you like. This recipe is for 4 cups.・In step 5 be careful of overheating and make sure you whip heavy cream loose. Recipe by nyonta

This is a variation on a recipe I saw on a sweets website.If using regular gelatin, soak in water before using. For 3 large ramekins. Recipe by Yuuyuu0221

I made a white chocolate mousse before and it was very delicious, so I tried to make it with chocolate. This recipe is very easy.Use semi-sweet or bitter chocolate instead of milk chocolate. Recipe by ko-ko

How to make Vanilla and Coffee Mousse. Glass desserts with bittersweet coffee jelly, milky sweet vanilla mousse, and aromatic coffee mousse. You should enjoy it with your families and friends!

Yes, I made this for my **th birthday cake. My youngest child choose what kind of cake to make, and we combined her favorite cake with my favorite coffee jello on top.You don't even need to make the spongecake a day in advance, so it's relatively easy. Adding meringue to the ganache (adjust according to the amount you use) will give you a light, airy-textured mousse. Recipe by Shioaji