A Perfect Chocolate Mousse Recipe

A classic French recipe is a Chocolate Mousse recipe. It can be prepared and preserved at your home. Let us come with me to learn the actual procedure to make it easy with minimum available ingredients. We want to delve into its ingredients, making process, preservation tips and many more through this article. 

What is Chocolate Mousse?

Chocolate Mousse is a fluffy and light lovely dessert. Typically it is an uncooked custard whipped until the air bubbles create a light and fluffy texture. The air bubbles can be tangled in egg whites or heavy cream.

Ingredients for chocolate mousse recipe:

Five ingredients are needed to make the mouthwatering chocolate mousse.

Egg and egg yolks:

They thicken up the custard mixture. Also, it boosts the richness of mousse. Cook them in the custard mixture and keep them at room temperature.

Heavy cream: 

This rich ingredient is needed to make the mousse fluffy and light.

Dark Chocolate: 

This chocolate can be used for making all types of chocolate. 60-70% cocoa dark chocolate has a good intense chocolate flavour. It is not as sweet as milk chocolate. For example, Ghiradelli or Lindt. Chocolate baking bars or better-quality chocolate bars can be used. 

Vanilla Extract:

Vanilla is used to make chocolate to complement those flavours so nicely.

Espresso Powder:

It is optional, but a small pinch can enhance the chocolate flavour.

Granulated Sugar: 

This granulated sugar enhances the taste of this recipe.

Unsalted Butter: 

The unsalted butter is to be kept outside the fridge for more than one hour to melt. It will help to make the mix fluffy and savoury.

Sea Salt:

You only need to add a pinch or two of sea salt to pick up the flavours a bit. it can even be omitted. 

Confectioners’ Sugar: 

Aka powdered sugar is required to make the whipped cream perfectly.

For decoration:

• Whipped cream
• Chocolate shaving

Equipment needed for the recipe:

• Electric or hand mixer
• Dessert cups
• Quality dark chocolate
• Heatproof mixing bowls
• Serving dishes

How to make chocolate mousse recipe:

• Separate eggs white and yoke.
• Whisk yolks until uniform.
• Melt chocolate and butter. 
• Beat whipped cream until stiff peaks form Whip whites.
• Fold together all ingredients, 8 folds max. With the help of a rubber spatula, fold egg yolks into cream.
• Check the chocolate temperature. The chocolate should still be runny but warm minimum at 35°C.
• Add the chocolate bar to the blender or food processor.
• chocolate bars are to be chopped into small pieces.
• Take ½ cup of the heavy cream in a small saucepan.
• You can take the microwave also.
• Heat properly the cream so that it streaming properly hot. 
• Make the espresso and reheat it if needed. 
• Take a blender and add the chocolate mixture with the hot espresso, hot cream and egg yolk. 
• Place the lid on to trap the heat so that the chocolate begins to melt within 3 minutes.
• Keep the lid on the blender for the entire time.
• Blend until it becomes and melt the chocolate.
• Now set aside to cool it.
• Whip the remaining cold heavy cream.
• Stay to stiff it into peak form.
• Fold slowly half of the chocolate mixture into the whipped cream.
• Fold gently by hand until smooth.
• Divide it into two glasses.
• Chill for an hour.
• Serve and enjoy!

It should be noted that you can chill for longer than an hour. But Keep it rest at room temperature until scoopable before serving. You can garnish with candies, fresh berries or a simple dusting of cocoa powder for the finishing touch.

Variations of chocolate mousse recipe:

• Peppermint chocolate mousse.
• Lavender chocolate mousse.
• Orange chocolate mousse.

Tips for Easy Chocolate Mousse:

• It is required to pour the lumpy mixture into a glass measuring cup if the chocolate is not completely melted and smooth. 
• Add sufficient hot water into the bowl and lower the glass measuring cup inside the bowl.
• At that time be careful not to get any water inside the mousse mixture.
• Stir slowly and let the hot water melt the ingredients inside the glass measuring cup.
• Set aside to cool slightly.
• Prepare by whipping the cream and folding it together.
• It can become too firm when the mousse has been sitting in the fridge for longer than one hour.
• Simply let it rest for about 1 hour at room temperature until it has that perfectly smooth, scoop-able texture.
• It can be done in advance. Take a lid and tightly cover for up to 3 days. Let them to rest at room temperature for at least an hour before serving.
• Pasteurized eggs can be used if you are not interested in using raw eggs. Otherwise, leave out the egg in this chocolate mousse to have great results.
• You can double but do not triple this recipe to get success.

There might not be enough space in the blender to cover the chocolate with the hot cream mixture.

Avoid lumpiness in chocolate mousse: The way out

• keep the top bowl of the double boiler away from the water to prevent the chocolate from seizing while melting it.  
• Add a bit of room-temperature cream to the bowl with the chocolate to help the melting process.
• It will cause the chocolate to seize if hot chocolate comes in contact with cold cream. It is 
• to be allowed ganache to cool completely before proceeding with the recipe.

Conclusion:

The Chocolate Mousse recipe is also considered one of the classic French recipes. We can gather so many important information regarding this recipe throughout this article. Hence, this piece of informative article may be the best alternative for all food lovers and worldwide popular chefs. If you are interested in making it home alone, go through this article and try!

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