HOW TO MAKE CHOCOLATE MOUSSE

Learn how to make the best Chocolate Mousse from scratch! Including detailed step-by-step instructions with lots of photos and video. You need just 5 ingredients and 10 minutes of active hands-on preparation time. Save for pregnant and toddlers.
 HOW TO MAKE CHOCOLATE MOUSSE

Chocolate Mousse is a dessert which is great all year around. It’s awesome for hot summer days as well as cozy winter days. You don’t need to stand hours in the kitchen and you don’t need to wash a ton of dishes after making it. It’s a crowd pleaser because, you know, who doesn’t like, or LOVE chocolate? It’s ultra chocolatey and oh so creamy.


Can Chocolate Mousse be frozen?
Is it safe for toddlers and pregnant?

To make the best Chocolate Mousse you need just 5 ingredients – egg yolks, heavy cream, granulated sugar, semi-sweet chocolate, and powdered sugar.

In a heavy-bottomed pot, combine 3/4 cup of heavy cream, egg yolks, and granulated sugar and heat up over medium heat until the back of a spoon is coated about 1-2 minutes. Whisk continuously. Do not boil at any time and do not overcook or the chocolate ganache could split. Read on to know what to do if the ganache splits.

This is how it looks like after combining all ingredients:

Cooking egg yolks, heavy cream, and sugar in a large white pot over heat
This is how it looks like after 1-2 minutes:
 HOW TO MAKE CHOCOLATE MOUSSE

cooking egg custard for chocolate mousse

Then remove the pot from the heat whisk 1-2 minutes. Then add the melted chocolate and whisk until combined.

adding chocolate to the egg custard
Then transfer to a large mixing bowl and let cool to room temperature. Whisk occasionally.

chilled chocolate ganache for chocolate mousse
THIRD STEP: MIX HEAVY CREAM
In a large mixing bowl, using an electric mixer fitted with a whisk attachment, whip heavy cream on medium-high speed until soft peaks form.

soft whipped cream in mixing bowl
Then add powdered sugar and whisk until stiff peaks form.

whipped cream in mixing bowl

Remove 1/4 of the whipped cream and stir it with a whisk into the cooled chocolate ganache (should not be warm at all) until smooth and combined.

stirring chocolate mousse with whisk to lighten the texture
Then add the remaining whipped cream and carefully fold into the chocolate.

Chocolate Mousse with whipped cream on top in mixing bowl

Use a wooden spoon and start at one o’clock when working with the right hand and at eleven o’clock with the left hand.

How to fold whipping cream into chocolate mousse: step 3
Then scrape the spoon down the side of the bowl until you are at the bottom of the bowl and scrape along the side of the bowl towards you until you see the spoon again. The spoon should be at seven o’clock when folding with the right hand and at five o’clock with the left now.

How to fold whipping cream into chocolate mousse: step 1
Then fold over the top. Turn the bowl a little and repeat. Stop immediately when the chocolate mousse is incorporated.

How to fold whipping cream into chocolate mousse: step 2
This is how it looks like in the end:

Chocolate mousse in mixing bowl with wooden spoon
I recommend to chill it in the fridge for at least 4-5 hours or overnight before serving. Don’t place it in the freezer to speed up the chilling process.

If the chocolate splits, it gets grainy, and you have an oily film on the surface. This can happen if the chocolate was getting too fast too hot in the pan. So make sure that you remove the pan from the heat first, continue whisking for about 1 minute, and then whisk in the chocolate.

If this happened to you, the first thing you should do is to grab your electric mixer and mix until it comes together. In most cases, this will work fine and saves your ganache. It will be smooth and silky again. You can also mix in 1 tbsp of corn syrup or honey to smooth it.

If this didn’t help at all, heat up 1-2 tbsp of heavy cream and stir it into the ganache little by little. Stop adding heavy cream as soon as it comes together that it doesn’t get too liquid. Normally, this should help.

What is if your ganache is still broken? Well then you have to face the truth that the chocolate was way too hot, and you better do it again.

Chocolate Mousse in glass with whipping cream and blackberries

There could be different reasons if your Chocolate Mousse turns out runny. First, the egg yolk mixture was not thick enough that it coats the back of a spoon. Second, the whipped cream was not stiff enough. Be careful with folding the whipped cream into the chocolate that you don’t destroy all the air pockets. Make also sure to use high-quality chocolate such as Lindt or Ghirardelli. And also, do not use low-fat heavy cream for Chocolate Mousse because it doesn’t hold its stand that long.

WHY IS MY CHOCOLATE MOUSSE HARD?
Chocolate Mousse will firm up in the fridge to a scoopable texture. That is normal. The longer it stands at room temperature, the softer it gets again though. But if the Chocolate Mousse is hard and somewhat fudge-like rather than airy, then it can be that the chocolate or the whipped cream is the reason.
 HOW TO MAKE CHOCOLATE MOUSSE

Please don’t use chocolate chips or low-quality chocolate for this recipe. The ratio of cocoa and fat in chocolate chips is different than in high-quality chocolate bars. Also, don’t use whipping cream with a higher fat content than 35%. More than that makes the Chocolate Mousse heavy and too fat.

I found a great resource on how to troubleshoot Chocolate Mousse. It explains what the possible reasons are if your Chocolate Mousse turns out grainy, thick, or runny and possible solutions for those problems.

Chocolate mousse scoops in glass with blackberries
HOW TO SERVE CHOCOLATE MOUSSE?
You could serve Chocolate Mousse right after making it if desired (will be very soft) or you chill it for a couple of hours it in the fridge before serving (recommended). I prefer Chocolate Mousse when it is chilled for at least 4-5 hours. You can also do it in advance and chill it overnight. It will be firm and scoopable straight out of the fridge, so let it stand at room temperature 10-20 minutes before serving or until it reaches the desired consistency.

Spoon it into individual glasses and serve it with fresh berries, pistachios, cookies, whipped cream, fudge sauce, chocolate shaves, you name it. If you don’t have enough or suitable glasses, you could also store it in an airtight container until serving or spoon it onto dessert plates.

Five chocolate mousse filled glasses
HOW TO STORE CHOCOLATE MOUSSE?
Store Chocolate Mousse in an airtight container or in individual glasses sealed with plastic foil in the fridge up to 3 days.

CAN CHOCOLATE MOUSSE BE FROZEN?
I don’t recommend freezing it because it changes its texture during the freezing and thawing process. Also, it can be that ice crystals develop within the air pockets in the chocolate mousse and when thawing they melt and make the mousse watery.

IS THIS CHOCOLATE MOUSSE RECIPE SAFE FOR PREGNANT AND TODDLERS?
Yes, because it doesn’t contain raw eggs. The egg yolks are cooked.

Close-up of Chocolate Mousse texture
If you make this Chocolate Mousse recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!

Chocolate Mousse in glass with whipping cream and blackberries
Prep Time
8 mins
Cook Time
2 mins
Chill Time
4 hrs
Total Time
10 mins

Learn how to make the best Chocolate Mousse from scratch! Including detailed step-by-step instructions with photos and video. You need just 5 ingredients and 10 minutes of active hands-on preparation time. Save for pregnant and toddlers.

Ingredients

1+1/2 cups heavy cream (360ml)
4 large egg yolks
1/4 cup granulated sugar (50g)
1+1/2 cups semi-sweet chocolate, melted (262g / 9.2oz)
2 tbsp powdered sugar (15g)

Instructions
In a heavy-bottomed pot over medium heat, whisk together 3/4 cup heavy cream, egg yolks, and granulated sugar and heat over medium heat for about 1-2 minutes until it coats the back of a spoon. Do not boil at any time. Remove from heat and continue whisking about 1 minute. 

Add melted chocolate and whisk consistently. Transfer to a bowl and let cool completely. (If your chocolate ganache breaks, then read the blog post above to know how to fix the ganache easily.)

With a handheld or stand mixer fitted with a whisk attachment, whisk 3/4 cup heavy cream on medium-high speed until soft peaks form about 2-3 minutes. Add powdered sugar and whisk until stiff peaks form. 

Stir 1/4 of the whipped cream into the cooled chocolate cream with a whisk. Then gently fold in the remaining whipped cream with a wooden spoon.

Serve immediately if desired (will be soft) or chill in an airtight container or sealed glasses in the fridge for at least 4-5 hours or overnight (recommended). Before serving remove from the fridge for 10-20 minutes or until it reaches the desired consistency (will be firm and scoopable straight out of the fridge and gets softer the warmer it gets). Serve with additional toppings of your choice like berries, nuts, chocolate, or whipped cream. Store up to 3 days in the fridge.

Nutrition Facts
Best Chocolate Mousse Recipe
Amount Per Serving
Calories 521
* Percent Daily Values are based on a 2000 calorie diet.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here