Chocolate Mousse Recipe

Chocolate Mousse could be the final word chocolate repair! Wealthy and creamy, but gentle and fluffy, one pot is satisfying however all the time leaves me wanting extra…….

It is a basic chocolate mousse made the correct French manner, as served in wonderful eating eating places. Much less cream, extra chocolate, a extra intense chocolate flavour and a gorgeous creamy mouth really feel.

I’ve by no means been 100% pleased with the varied chocolate mousse recipes I’ve tried in my lifetime. Not fluffy sufficient, not chocolatey sufficient, too candy, grainy, and so forth and so forth. Many “straightforward” chocolate mousse recipes are likely to use an excessive amount of cream so the top result’s extra like custard, somewhat than aerated like actual chocolate mousse ought to be.

Thus, when Chocolate Mousse was submitted by a reader as a Recipe Request, I had cause to focus and make it over and over till it was precisely what I wished.

Let me repeat: I had to make chocolate mousse over and over for work functions.

Life is hard, my associates. The sacrifices I make…. (she says sadly, shaking her head, eager about the varied physique elements on which all that chocolate mousse seems to have ended up residing…)

Simply FIVE elements, all good things we like: chocolate, cream, sugar, eggs and butter.

Chocolate

Be sure to use chocolate bought from the baking aisle of grocery shops, not the confectionary aisle (ie consuming chocolate). Chocolate meant for cooking is made particularly so it melts easily and correctly (in contrast to consuming chocolate).

All sorts of chocolate can be utilized for chocolate mousse however I like utilizing 70% cocoa darkish chocolate (which is a bittersweet darkish chocolate) as a result of it has a very good intense chocolate flavour, it’s not as candy as milk chocolate and I don’t have to seek out a gourmand retailer to seek out it as a result of it’s offered at supermarkets.

Milk chocolate is extra milky however you continue to get an ideal chocolate flavour. The upper the cocoa % (darkish chocolate), the extra chocolatey and fewer candy it is going to be.

Prime quality bittersweet darkish chocolate is what good eating places usually use – not the inventory commonplace. The standard of chocolate utilized by eating places just isn’t offered at grocery shops, it’s essential to go to speciality shops and anticipate to pay upwards of $20/kg ($10/lb).

Eggs

Uncooked eggs are key for actual chocolate mousse, the basic strategy to make it the way in which its served at wonderful eating eating places. You’ll not obtain a outcome nearly as good utilizing a recipe that doesn’t use uncooked eggs, it doesn’t matter what they promise. It’s simply not doable to duplicate the fluffy-yet-creamy texture with something apart from eggs whipped right into a foam. These “no egg” recipes will both be too dense, style like whipped cream, or have a bizarre jelly-like texture.

The trail to gentle and fluffy Chocolate Mousse includes only a few key steps:

1. Beat egg whites and sugar till foamy;

2. Gentle peaks – it ought to be foamy however have SOFT peaks that flop on the prime – as pictured above – not standing upright (“agency peaks”);

3. Whip cream;

4. Fold collectively cream and egg yolks;

5. Fold in melted chocolate;

6. Fold egg whites into chocolate combination. Don’t beat furiously – that’s the certain hearth strategy to a pot of liquid chocolate!

7. Spoon into particular person pots or a bigger dish, chill till agency.

I selected to make little pots (utilizing whisky glasses!) however you may make one dish should you choose, then scoop out to serve.

So it most likely took me 3 occasions longer than it normally does to get the mousse within the fridge so I used to be fairly involved about deflation of the egg whites and cream.

However it was wonderful! The chocolate mousse got here out precisely the identical because it all the time has. Fluffy, chocolate perfection, as present within the photograph above! – Johnsat x

PS Extra methods to get a critical Chocolate repair: Chocolate Cake with Chocolate Buttercream Frosting or Ganache and Chocolate Mirror Glaze, Chocolate Cream Pie and BROWNIES!

Chocolate Mousse Recipe

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Serves: 4 Prep Time: 20 minutes

Nutrition facts: 375 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 eggs (~55g/2 oz each)
• 125g / 4.5 oz dark cooking chocolate , bittersweet / 70% cocoa (Note 1)
• 10g / 0.3 oz unsalted butter
• 1/2 cup cream , full fat (Note 2)
• 3 tbsp caster sugar (superfine white sugar)
• More whipped cream
• Chocolate shavings (Note 3)

Instructions

1. For reliable results, work at a steady pace so your whipped egg whites and cream do not get too warm!
2. Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)
3. Yolks: Whisk yolks until uniform.
4. Melt chocolate and butter: Break chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool slightly while you proceed with other steps.
5. Whip cream: Beat cream until stiff peaks form, being careful not to over-whip (see video).
6. Whip whites: Add sugar. Beat whites until firm peaks form (see video, Note 5)
7. Fold egg yolks into cream using a rubber spatula – 8 folds max. Some streaks is fine.
8. Check chocolate temperature: The chocolate should still be runny but warm (min 35C / 95F; ideal 40C / 104F). If too cool or thick, microwave in burst of 5 seconds at a time until runny.
9. Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Some streaks here are ok.
10. Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated – "smear" the spatular across surface to blend white lumps in – aim for 10 folds. 
11. Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain – aim for 12 folds max, but ensure there are no obvious egg white patches.
12. Divide mixture between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight.
13. To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!

Notes

1. Chocolate: It’s critical you use COOKING chocolate, not eating chocolate. Cooking chocolate (found in the baking aisle) is made for, well, cooking with. It melts more smoothly and is thinner than eating chocolate when melted. If you use eating chocolate, the chocolate may seize when mixed in and you may get lumps in your mousse! Don’t risk it, use cooking chocolate.
Bittersweet dark chocolate and 70% cocoa dark chocolate is best to get a good chocolatey flavour. The 70% cocoa sold at supermarkets in Australia is ideal (Nestle Plaistowe, Cadbury and Lindt 70% all work well) – these are bittersweet chocolates.
2. Cream: You must use full-fat cream that can be whipped – pure cream (35% fat), thickened cream (35% fat) or heavy cream (35 – 40% fat). Do not use pouring cream that cannot be whipped – the label will state if the cream cannot be whipped.
3. Chocolate Shavings: Use a small knife and scrape at a low angle on the flat side of a block of chocolate.
4. Eggs tip: It’s easier to separate whites from yolks when eggs are cold, but whites at room temp fluff up better when closer to room temp. So separate the eggs when fridge cold then set aside while you prep the other ingredients to let the whites come to room temp a bit.
5. Beaten whites consistency: Egg whites can be beaten to: soft peaks, firm and stiff peaks. We want the middle one – firm peaks. This is when you have a “elf hat” floppage at the top of the peak (see video). If it stands straight upright without the little hook then it’s stiff, not firm (still works fine but it won’t hold up as well after a few days in the fridge). If you do not get any type of peaks at all, then keep beating!
6. Flavourings: such as liquor, can be added into the melted chocolate, but make sure it is at room temperature other it can make the chocolate sieze. Stir it in then leave to cool per recipe. You can taste it later to see if the flavour is strong enough for you – but don’t go overboard otherwise you may have issues setting the mousse! Up to 1 tbsp should be fine (and that should be enough!!), don’t go overboard otherwise it might affect the melted chocolate or compromise how the mousse sets.
PRO TIP: Never add flavourings into just melted chocolate otherwise it might seize and become grainy, always ensure it’s combined with something (butter, in this case).
7. Storage: Best within 2 days but keeps for a week in the fridge with only a slight reduction in aeration.
9. Nutrition per serving. Makes 4 x 1/2 cup (125ml) servings. It is quite rich! 

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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