Freezing time for mousse cake.
Hi first timer here. I am explaining my question for earlier with a bit more detail.
I plan on making white chocolate mousse cake and I found two recipes that I like. Both are a little different but pretty similar. One says to chill the cake for 3hrs and the other says 8hrs.
My question is why is there a big difference? Does the time affect how firm the cake can be??
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Its just that as I was writing the first question I accidentally posted it lol. The second post is my actual question. Thank you so much for taking your time to reply, thank you all.
Other factors could be the intended final texture or presentation of the mousse (or mousse cake, as here).
Some are presented in the pan in which they were chilled, and/or intended to be eaten almost like a pudding, so can be softer (less chilling time).
Others are intended to be unmolded, freestanding and firmer, so more chilling time.
Last, separate point, some have gelatin and some don't, so those with will firm up more easily.