Chocolate Mousse | Easy Chocolate Dessert Recipe (2024)

FAQs

What is chocolate mousse made of? ›

Mousse is one of the most rich and decadent desserts and is often made with chocolate. Either whipped cream or beaten egg whites (sometimes both!) are folded into a mixture of melted chocolate, egg yolks, and sugar, then chilled.

Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.

mousse, savoury or sweet dish with the consistency of a dense foam, composed of a puréed chief ingredient mixed with stiffly beaten egg whites, whipped cream, or both. Mousses are almost always cold dishes, and sweet mousses are sometimes served frozen.

Four basic components of a Mousse

Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.

A mousse may be sweet or savoury. Chocolate, vanilla, strawberry, choco vanilla etc. Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla.

The whipped cream and egg whites also provide fat and protein, which give the mousse its rich and smooth mouthfeel. Additionally, the use of high-quality chocolate can contribute to the creaminess of the mousse, as the cocoa butter in the chocolate can help to create a smooth and silky texture.

To take a step back, mousses generally comprise four components – the base, the egg foam, a setting agent and whipped cream. Bases are the flavour element to the mousse and can be fruit purees, custards or ganache.

Why is my chocolate mousse grainy? Temperature is one of the most important factors to consider when making chocolate mousse. If your chocolate becomes grainy when you add the whipped egg whites or cream, it has cooled too much and hardened into small grains.

For an even thicker mousse, livestrong.com suggests adding in ½ tablespoon of cornstarch and ½ tablespoon of cold milk until reaching your desired consistency. Remove from heat and cool slightly before transferring it to the refrigerator to chill for 2 hours.

How do I make my chocolate mousse thicker? ›

Try adding a small amount of cornstarch to a little water, and add it to the mousse a little at a time and see how it thickens the texture. You can also beat some egg yolks in a separate bowl over low heat until they increase in volume and slowly add them to the mousse mixture.

Chocolate mousse will keep in the fridge for 4-5 days. You can absolutely freeze chocolate mousse, and it will last in the freezer for up to 2 months. When ready to use again, do not attempt to heat it in any way. Transfer to the fridge and let it thaw in the fridge until you can spoon it out to serve.

The base: The “base” of a mousse recipe is the main flavoring component. It can be as simple as melted, slightly cool chocolate or puréed fruit. It can also be a little more complex: a prepared fruit curd, or a custard like pudding or crème anglaise.

Here are some ways that bavarois differs from mousse: Flavours: Bavarois always uses crème Anglaise as its flavour base (milk, eggs yolks, sugar). Mousse can be flavoured with virtually anything, from chocolate to cauliflower to bacon.

Mousse is made by folding beaten egg whites or whipped cream into a cold milk and sugar base. Unlike pudding, mousse is not cooked and the addition of air to the mixture leads to a fluffier consistency and lighter texture. Mousse is typically served chilled or frozen.

Mousse can also be made by beating heavy cream to create air-filled whipped cream. The whipped egg whites or whipped cream are carefully folded with ganache, pureed fruit or custard, then chilled until set. The air bubbles remain suspended in the mousse, but the structure is firm enough to be molded or sliced.

To make chocolate mousse with crème anglaise, you will need the following ingredients: Heavy cream 36% Whole milk. Egg Yolk.

Health benefits of chocolate mousse

It is rich in antioxidants and is good for the skin. It improves circulation of blood and is good for the heart. It is also a source of iron, manganese and fibre.