Keep the technique simple
There are many supposed ways you can make chocolate mousse, ranging from steps that just include folding melted chocolate into whipped cream all the way to processes that include sugar syrups and thermometers. We’re here to tell you that your ideal mousse recipe is one that sits somewhere in the middle of these two extremes. The basics of a good mousse require eggs, chocolate, cream and sugar and not much else.
How much should you whip chocolate mousse?
When it comes down to it, you’ve got a few pressure points to look out for to achieve mousse greatness. One of these is when it comes to whipping your eggs, you want to make sure you’re beating them until they’re well-aerated and doubled in size. This can be done most successfully by using a double-boiler (made by placing a glass bowl over a pot of gently simmering water), which helps stabilise the eggs as it cooks them too. While we’re on the subject of whipping, you also want to make sure your cream is whipped properly too. Get the handmixer out if you must, this is not the time to do a half-job because your arms are tired. The ideal stage is stiff peak, meaning when you pick your whisk up out of the cream, the cream clinging to it holds its shape in, well, stiff peaks. If there’s any kind of droop at all, you have to keep whisking.
How to fold in
Now, once you’ve spent all that time working all that air into the eggs, the last thing you want to do is knock it all out when you’re adding the chocolate. Your melted chocolate should be cooled slightly, and when you combine it with the eggs, you want to ensure you’re working it in with smooth, even mixes keep the structure. Similarly, your poor arms might still be burning from whipping that cream – don’t let that be in vain by unceremoniously dumping the chocolate-and-egg mix into it. Think light, delicate folding movements to ensure you combine the two gently.
You can’t hurry mousse
The last piece of this puzzle is simply patience. Once your mousse is done, you need to place it in the fridge for at least two hours so it has time to chill and firm up properly. If you try to rush this, the mousse won’t hold its shape very well, and all those aeration efforts would have been wasted. The longer your mousse chills, the better, which is what also makes it a great dinner party dessert, as you can (and should) make it the night before and leave it in the fridge.
Feeling inspired? These are our favourite mousse recipes.