Not soft enough, not chocolate enough, grainy or too sweet… Not all chocolate mousse recipes are necessarily successful. Sometimes the end result looks more like custard than real chocolate mousse. Despite the simplicity of preparation, it is sometimes difficult to get a smooth and airy chocolate mousse with a deep chocolate flavor in the mouth.
How to make a successful recipe for chocolate mousse?
In order for the dessert to win the prize for smoothness and balance, you need to pay attention to the small details, not least: the chocolate. In fact, this basic ingredient is the secret to the success of this dessert.
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Choose the right chocolate for a successful mousse
cacao. Source: spm
Very few ingredients are used to make this classic chocolate mousse. However, to succeed with this recipe, choosing a quality chocolate bar is essential. Always prefer dark chocolate with 70% cocoa for an intense and slightly bitter chocolate flavour. Plus, unlike milk chocolate, this type of chocolate isn’t too sweet and lends balance to your recipe. Thus, the rule of thumb is: the higher the cocoa content, the more intense your chocolate mousse will be. The secret ingredient to making this mousse is salt. In fact, this spice accentuates the aroma of chocolate and introduces a certain subtlety to this dessert.
How to prepare a light and creamy chocolate mousse?
As you understand, to get a tasty and balanced mousse, you have to bet on chocolate. but that is not all. Using fresh, raw eggs is another requirement for a smooth and creamy texture. Other ingredients should also be considered during preparation:
Here’s everything you need to make homemade chocolate mousse:
- 200 g dark chocolate chips (70% cocoa)
- 1 vanilla bean, sliced lengthwise
- 3 fresh organic eggs with yolk and white separated
- a pinch of salt
- 25 ml organic coconut cream (optional)
- 1 teaspoon of agave syrup
Chocolate cream. Source: spm
Take a heatproof bowl where you are going to completely melt the chocolate in Marie’s bath. To do this, place the pot over a saucepan of hot, barely-boiling water. Boil the coconut cream, then add it to the melted chocolate. Then add the vanilla, scraping the inside with a knife to recover the seeds. Once the chocolate is lukewarm, add the egg yolks, and whisk everything together. Using an electric mixer, mix the egg whites with the salt and then add the agave syrup at the same time. Keep whisking the egg whites until stiff. Using a rubber spatula, gradually add the egg whites to the chocolate mixture. Once you have a smooth consistency, pour your mousse into small glass jars or containers and place in the refrigerator for at least two hours or longer. Your recipe is finally ready!
Other details not to be overlooked while preparing the chocolate mousse
Prepare the chocolate mousse. Source: spm
In addition to the quality of the chocolate or the choice of eggs, other parameters must be taken into account when preparing your recipe. Once you remove the chocolate from the bathtub, allow it to cool until the liquid is lukewarm. If the temperature is too high, the eggs can cook on contact with the chocolate and spoil the texture of the mousse. Conversely, if the chocolate is too cold, the texture may be less smooth and grainy. It is also recommended to separate the egg white from the yolk as soon as you remove it from the refrigerator. Then let the egg whites rest at room temperature so they rise more easily.
