507959 Thu Apr 10 02:49:16 -0700 2008 5 31 Home Cooking 0 3579889 any suggestions on the ideal stabilizer to put in chocolate mousse???? Thu Apr 10 02:49:16 -0700 2008 180355 f05bf1e7 1 3579970 I believe Martha Stewart has suggested using a bit of cornstarch in the mix. I'll try to find an exact proportion. Thu Apr 10 05:02:52 -0700 2008 3579889 135212 punkin712 1 3580585 gelatin - a couple of sheets work work well Thu Apr 10 08:21:15 -0700 2008 3579889 57005 harryharry 2 3580592 That's a good point - I made bavarois for the first time - using sheet gelatin - and it really tasted just like a chocolate mousse to me. Thu Apr 10 08:22:33 -0700 2008 3580585 10985 MMRuth 2 3581433 I tried gelatin already & found the texture a bit too jelly ish,i used 1 sheet,if i use less than dat wud it turn out better? (i used 6 egg yolks,4 whites and 250g chocolate) i also was tinkin of adding sorbent to help preserve the mousse ,any ideas on dat?? Thu Apr 10 11:23:56 -0700 2008 3580585 180355 f05bf1e7 3 3581444 I'm not familiar with sorbent, but I used 3 sheets to 2 cups of milk and 5 egg yolks, plus a cup of heavy cream if that helps at all. Thu Apr 10 11:26:18 -0700 2008 3581433 10985 MMRuth