I don't know if this is 'technically' true, but it is very close. I've made a 'Frozen Lemon Mousse' that for all intents is a lemon semi freddo. We often do chocolate semifreddo for Christmas dinner - made in a loaf pan, it can be served in slices, and layered with fruit or amaretti crumbs or shaved chocolate, or whatever you like - double the fun.
Julia's recipe for Chocolate Mousse can be frozen, according to the cookbook. With regard to her "frozen mousse", she notes that there are two types: one w/sugar syrup & cream the other w/custard & cream. Both of her recipes that I referenced are "cooked" first.
I don't know what type of recipe ELCookie uses, but she can look up Julia's instructions to confirm.
A frozen mousse is different than a "regular" chocolate mousse. If freezing it is important to you, you need to choose a recipe that is designed to be frozen. The recipe I make for Chocolate Mousse would be wrecked by freezing.
In the "French Chef" Cookbook, Julia Child has a recipe for chocolate mousse w/butter & eggs that she specifically says can be frozen. Later in the book, she has a recipe for a frozen mousse containing egg yolks, milk & cream. Her instructions for freezing that recipe are: "The mousse must be frozen at zero degrees or it will not take properly. Sufficiently frozen, it will hold its shape & will cut like cream cheese. You may hold a mousse at zero degrees for several weeks at least". In a separate part of the book she adds that whipped cream can be formed into fancy shapes & frozen on waxed paper to be available whenever you need them. So it seems you're okay to freeze a mousse, although it may not be QUITE as airy later; I'm sure it will still be delicious. Bon Appetit!
I've never tried it. I'm sure it would affect the texture of the mousse, but I don't know how adversely. If you do try it, please let us know if you were happy with it after you thawed it out.
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I don't know what type of recipe ELCookie uses, but she can look up Julia's instructions to confirm.