What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 professional chocolate mousse recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Professional Chocolate Mousse Recipe
Ultimate Chocolate Mousse
French Chocolate Mousse (Mousse au Chocolat)
Chocolate Mousse
Chocolate Mousse
Chocolate Mousse Recipe
Chocolate mousse
Dark Chocolate Mousse Cake
Mousse Au Chocolat (Easy French Chocolate Mousse)
French Chocolate Mousse Recipe + Video
Chocolate Mousse Cake
Why did my chocolate mousse Harden?
Making the Perfect Chocolate Mousse
Be careful to reheat your chocolate mixture slightly before you incorporate the whipped egg whites or whipped cream. If the mixture has already cooled and you add a large quantity of egg whites or cold cream, the chocolate hardens and forms grains.
How do you make Anna Olson chocolate mousse?
How can I make my chocolate mousse thicker?
Try adding a tiny amount of cornstarch to some water, and add to the mousse bit by bit and see how that helps thicken the texture. Alternatively, whisk some egg yolks in a separate bowl over low heat until they increase in volume and fold that slowly into the mousse mixture.
Should chocolate mousse be served chilled?
Cool enough that it doesn’t melt the whipped cream but not so cold the chocolate starts to harden and mixture ends up clumpy when folding in the cream. Chill finished mousse before serving for great texture and refreshing taste.
Can you over Whip mousse?
If your mousse feels grainy, it’s because you have overwhipped your cream. Not following the whipping time given in the recipe and over whipping separates the cream into butter, which gives a grainy and broken texture to your mousse.
Why is my chocolate mousse not fluffy?
Always whip the cream into medium peaks (i.e. 2/3 stiff) and not more. If it’s too stiff, you can’t fold it in easily, creating a sandy texture. Always heat up the chocolate enough before incorporating it into your chocolate mousse mixture.
How do I make mousse firmer?
You can also use 25 percent more gelatin to stiffen a savory mousse. A basic savory mousse recipe calls for 1 teaspoon of gelatin to 3 tablespoons of water. To moderately thicken the mousse, use 1 1/2 teaspoons of gelatin and 4 1/2 tablespoons of water.
How much gelatin do you put in mousse?
One packet of unflavored powdered gelatin (about 2-1/4-teaspoons or 1/4-ounce) will set about 2-cups of liquid (just remember “a packet per pint”). If you need a softer set to the dessert, as for a mousse, for example, you may use up to 3-cups of liquid per packet.
Is raw egg in chocolate mousse safe?
This classic chocolate mousse recipe uses raw egg whites and raw egg yolks. For most people this is not an issue, but people with compromised immune systems, pregnant women, very young or old people, should avoid raw eggs due to the risk of salmonella.