Every chef needs to have a few “go-to” desserts in his or her repertoire, and none is more important than chocolate mousse. The versatility of this preparation is enormous, as chocolate mousse on its own can fill a need for the simplest bistrostyle dessert, while the same recipe could also be turned into a layer in the most sophisticated glazed entremet. An understanding of the basic techniques involved in preparing it will help ensure success with each attempt and eliminate the possibility for mistakes.
The list of ingredients for chocolate mousse is pretty straightforward—chocolate, eggs, sugar and heavy cream. You will also occasionally find additional ingredients in the form of flavorings, butter, gelatin, etc. Recipes vary dramatically, often with respect to the method by which the eggs are treated, but all involve melted chocolate and softly whipped cream. Regardless of the method you use, the ingredients in your recipe perform specific functions pertaining to flavor, texture and stability.
Let’s take a look at the role of each.
Flavor and Stability: The Chocolate
First, you will want to start with a high-quality chocolate. The chocolate in your recipe is responsible for flavor, of course, but also for the stability of the mousse. More specifically, it’s the cocoa solids in the chocolate that provide the flavor, while the cocoa butter provides the stability. Brand name doesn’t matter, but you want to use a pure chocolate with great flavor. Don’t be seduced by “cocoa percentages,” as they don’t necessarily tell you much about the quality of the chocolate; it’s always better to let your palate be your guide. It is true that chocolates with a greater amount of cocoa butter will set firmer than ones with less, and consequently the texture of a mousse made from these different chocolates could vary somewhat. Of equal importance— you really can’t substitute white or milk chocolate into a recipe that calls for dark chocolate—they contain much more sugar, plus dry milk powder, and because of this will not set firm enough. If you decide you want to use white or milk chocolate, look for a recipe specifically designed for them.
Emulsion and Texture: The Eggs
Eggs provide emulsifying properties to chocolate mousse, as well as contribute to its texture. They are frequently separated, with their yolks being cooked into a custard cream sauce or perhaps whipped with sugar into a thick sabayon. Egg whites are commonly aerated into a frothy meringue (see sidebar). It’s smart to choose pre-pasteurized eggs to eliminate the possibilities for contamination. Either way, treat your eggs with care to ensure that the yolks don’t get overcooked, and whip the whites cautiously to be certain they don’t dry out.
Texture: The Cream
Ask anyone to describe a chocolate mousse and they will generally answer with a texture adjective—“fluffy” or “airy”—that’s the result of the cream. Heavy cream is whipped to increase its volume and here many chefs do themselves a disservice by over whipping, leading to a denser finished product. I always inform my students regarding the cream in mousse, “If it’s not pourable, it’s deplorable.” Properly whipped cream will be aerated, but still remain fluid enough to pour into the chocolate base. Moreover, the temperature of the chocolate at this juncture is of critical importance—too hot and the cream will deflate, leading to a dense mousse (to say nothing of a decreased yield). Too cold, and the agitation of the cream will cause the mousse to break. If the chocolate base is between 95° to 105°F, you will experience neither of these setbacks, but be rewarded with a perfectly textured finished product.
Mind Your Meringue
There are many ways to prepare meringue, and although the recipe included here does not include a meringue component, it’s still a good idea to review the method in case you choose a different one. Here are the steps to follow to ensure a quality finished product that balances aeration with stability.
- Choose clean (no yolk), room-temperature egg whites.
- Whip whites by themselves until frothy and opaque.
- Gradually add the sugar “like a fine spring rain.”
- Whip the meringue on a medium speed until the finished product is creamy and resembles shaving cream.
- Meringues with a higher sugar content (up to equal the weight of the egg whites) will be more stable than those with less sugar.
A good habit to develop is “critically” reading a recipe before starting it, to determine in advance whether the meringue will be stable or not. With low-sugar meringues, it’s important to exhibit greater care not to over whip the whites or you will wind up with lots of small “cotton balls” that are impossible to blend into the base.
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FAQs
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.
What are the four basic components of a mousse? ›
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.
What are common mistakes when making mousse? ›
Common mistakes when making mousse (and how to fix them)
It's easy to remelt the chocolate in the microwave until smooth and try again. A grainy mousse is also a result of overbeating so only beat for 1-2 minutes, or until the mixture resembles lightly whipped cream.
Is mousse just whipped pudding? ›
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.
How to thicken mousse? ›
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.
Why is chocolate mousse so good? ›
Chocolate mousse is a staple among chocolate desserts. It is very popular for all ages. Its texture is easy to recognize as it has a light, airy look, its chocolate flavor is intense and it's soft and melting on the palate. This dessert is a real treat and a light and simple finale to any meal.
What makes a good mousse? ›
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.
What is the difference between chocolate pudding and chocolate mousse? ›
Traditionally, pudding gets its thick consistency from being cooked (which activates the cornstarch), while mousse is not cooked. Texture: Because these two creamy desserts use different methods of thickening, the texture also varies. Pudding is semisolid and more dense, while mousse has a lighter, airier texture.
What is very crucial when making a mousse? ›
Mousse requires the same attention to temperature. It gets its light texture from the air bubbles whipped into egg whites or heavy cream. Both need to be at the appropriate temperature to produce the desired result. Heavy cream should be as cold as possible when it's whipped.
Why is my chocolate mousse not fluffy? ›
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.
Chocolate with more cocoa butter in it will render the chocolate mousse heavy and thick. How to choose the right fluidity? Too much fat in the recipe creates a texture that is too thick and heavy. Cream with a 35% fat content in combination with a three-drop chocolate yields the perfect texture.
What's the difference between ganache and mousse? ›
Mousse: Similar to Vanilla Bavarian Cream, this whipped cream filling is flavored with chocolate or fruit. Ganache: A mixture of chocolate & heavy cream. Similar to a fudge consistency.
Is whipping cream better than heavy cream for mousse? ›
Heavy whipping cream has more fat and will whip to stiffer peaks and hold its shape longer. It's better for making things like mousse or no-bake cheesecake, because it will hold air longer.
What is traditional mousse made from? ›
Decadent yet elegant, a Classic French Chocolate Mousse is a must in your repertoire as a French host(ess), or just to treat yourself. This timeless dessert relies on only a few ingredients – chocolate, eggs, butter and sugar – to create a smooth, airy texture with intense chocolatey taste.
What is the difference between Bavarian cream and mousse? ›
Bavarian creams differ from mousses in that they are usually made by thickening a custard sauce with gelatin, then folding in whipped cream (not whipped egg whites). Mousses can be served “standalone” in a dessert cup or used as filling for cakes and Charlottes.
What is mousse filling made of? ›
Heavy Cream – Heaving cream or heavy whipping cream can be used. To make dairy free and vegan chocolate mousse cake filling use coconut cream. Powdered Sugar – You need a fine sugar like powdered sugar to help sweeten the whipped cream and give it a smooth consistency.
What is the science behind chocolate mousse? ›
Whisking chilled heavy cream introduces air bubbles which are then stabilized by a protein called casein (this is what gives dairy its white color). This means the bubbles are trapped within the fat particles of the cream, creating the light, airy texture of mousse once it's folded into melted chocolate.
Does chocolate mousse contain gelatin and a compound? ›
Chocolate mousse contains gelatine and a compound to promote fast setting of the mousse. Compound A is such a setting agent. It has two acidic hydrogen atoms per molecule and is one of the six acids listed below.
What are two components in a mousse? ›
To take a step back, mousses generally comprise four components – the base, the egg foam, a setting agent and whipped cream.
