Chocolate Mousse

A mousse is light, airy chocolate form. It can range from light and fluffy to creamy and thick, depending on preparation.

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Planning

  • Prep Time:

    30 minutes

  • Bake/Cook Time:

    20 minutes

  • Chill/Set Time:

    3 hours

  • Servings:

    4-6 servings (1C to 1.5C size each)

Preparation

  • Materials

    Melting Pot
    Double Boiler or Saucepan and Bain Marie or Melting Pot
    Mixing Bowls
    Stand Mixer with whisk
    Hand Mixer
    Hand Whisk
    Large Spatula
    Dessert Glasses (unless you’re using this in another recipe)

  • Prep

    Wipe down the mixing bowls and utensils with alcohol or vinegar
    Chill the heavy cream, mixing bowl, and whisk in the freezer for 30 minutes prior to whipping the cream.
    Set out the heavy cream on the counter to bring it to room temp.
    Grate chocolate if using a chocolate bar instead of chips.

  • Oven/Stove

    This is made using the stovetop

  • Shopping List

    Bittersweet Baking Chocolate
    Heavy Cream
    Confectioner’s Sugar
    Vanilla Extract
    Corn Syrup
    Gelatin

Ingredients

  • Ganache

    Bittersweet Baker’s Chocolate 8oz (1 cu)p
    Cream 4oz (½ cup)
    Corn Syrup 2 tbsp
    Gelatin (1 tsp gelatin + 2 tbsp water or cream)

  • Whipped Cream

    Heavy Cream 1/2 cup
    Confectioner’s Sugar 1 tbsp
    Vanilla Extract 2.5ml (½  tsp)

  • Meringue

    See recipe for Italian Meringue
    https://suzannahs.kitchen/pages/2pt-recipe/italian-meringue

    Egg Whites 3
    Cream of Tartar 1/2 tsp
    Confectioner’s Sugar 2 tbsp
    Water 50g (for syrup)
    Granulated Sugar 100g (for syrup)
    Vanilla Extract 1 tbsp

  • Mousse

Steps

  • Ganache

    STEP 1:  Slowly warm heavy cream in melting pot over low heat. Do not scorch, boil or bubble- just very warm.

    STEP 2:  When the cream is hot stir in a small amount of chocolate - a few chips or pieces and let it melt into the cream.

    Add the chocolate like this little by little melting in each portion before adding more. Be patient and go slowly or you will ruin the quality of the chocolate.

    STEP 3: When the chocolate is all incorporated remove from heat and cover with lid, foil or plastic wrap and let it set for 5 minutes.

    STEP 4: Remove the cover and gently stir the mixture until it is thoroughly combined and smooth.

    STEP: 5 Add the gelatin to the chocolate

    STEP 5: Let the mixture  cool to room temp while you make the whipped cream (about 15 minutes).Note: Stir slowly- do not create any air bubbles!

  • Whipped Cream

    STEP 1:  Whip  heavy cream in the stand mixer starting on medium-low (4 on a Kitchen Aid). 

    STEP 2:  When it is foamy add the cornstarch and whip until dissolved. 

    STEP 3:  Whip in the powdered sugar little by little. 

    STEP 4:  Increase to medium speed (level 6).STEP 5:  When the cream  reaches soft peak, add the vanilla extract and  the gelatin and increase speed to high (level 8) and whip to a firm peak.(It will come up fast with the gelatin.

    This recipe adds gelatin to the cream and the whip because whipped cream that is not stabilized just does not last.

  • Meringue

    MERINGUE
    See the recipe for Italian Meringue
    https://suzannahs.kitchen/pages/2pt-recipe/italian-meringue

    You need only a small amount - like the whipped cream

    Mousse can be made with whipped cream, meringue or both.

  • Mousse

    STEP 1:  Fold the meringue into the ganache then fold in the whipped cream. Always fold gently in small portions.

    STEP 2:  For a stand-a-lone dessert, transfer into individual serving dishes (if desired) and chill. (Cover with plastic wrap)

Notes

FLAVORING
Enhance the chocolate flavoring with a bit of espresso powder.
Add a little vanilla extract as this balances chocolate flavor nicely.
For a special flavor:
Mocha: add 50g espresso powder
rum, brandy; Strawberry, raspberry; Hazelnut, Almond

Adding Fruit Juice
Puree’ and strain the fruit or use a fresh juice.
Bloom the gelatin in the fruit puree (5 tsp fruit juice to 1 tsp gelatin).  Let it set a full 5 min or so. Heat the gelatin fruit juice mixture in a melting pot set in hot water, stirring or whisking. Cool the gelatin, but leave just enough mild warmth to be pourable and blend easily.

Add the fruit juice mixture at a warm room temp (72-75F) to custard, pastry cream, meringue, whipped cream, or mousse

PAIRING
This is often used as a layer in entremets such as mousse cakes and entremets layering cheesecake and mousse. In entremets it pairs well with white chocolate mousse, white chocolate raspberry mousse, cheesecake or a nut layer.
Use as a filling between cake layers.
Use in a Tripe Chocolate Mousse
Use as a filling for chocolate cream pie topped with a layer of whipped cream and garnished with chocolate shavings.

SERVING
Chill for at least 3-6 hours in the refrigerator before serving.

As a stand-a-lone dessert, serve in a dessert glass and top with a whipped cream or garnish with a mint leaf and a berry or nut or chocolate curls/shavings.



STORING
Mousse can be kept in the refrigerator for up to 3 days. Store in an airtight container or covered with plastic wrap.

TIPS
CORN SYRUP OR GLUCOSE SYRUP
Syrup can add gloss, help to stabilize the mousse and prevent the growth of bacteria.

GELATINE
Gelatin can thicken and stabilize the mousse. Prepare 4:1 tsp gelatin in cool  water. Once dissolved, heat it in a melting pot then cool it. Then mix into the whipped cream.

BUTTER
Add a bit of butter to the egg yolks and cream while cooking to make the mousse silkier and more dense, more like a pudding.

VARIATIONS

MOCHA MOUSSE
Mix Espresso Powder 10g (2tbsp) with Water 120ml (½ C)
Melt the chocolate in the espresso instead of heavy cream
Fold in the whipped cream or meringue.
Note: You can also dissolve espresso powder in warm cream.

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