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 21 fluffy 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.
21 Fluffy Chocolate Mousse Recipe
Extra-Fluffy Chocolate Mousse
Chocolate Mousse
Chocolate Mousse Recipe
French Chocolate Mousse Recipe + Video
Fluffiest Chocolate Mousse
Keto Fluffy Chocolate Mousse
French Dark Chocolate Mousse
Keto Chocolate Mousse With Whipped Cream
Easy Chocolate Mousse with Cocoa Powder
Easy Chocolate Mousse
5 Ingredient Chocolate Mousse
Chocolate Mousse
Fluffy chocolate mousse Halloween style
Lovely Fluffy Chocolate Mousse Scroll
Why is my chocolate mousse not fluffy?
The chocolate you used wasn’t fluid enough
A three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results. Chocolate with less cocoa butter in it will give the mousse too little texture.
What is it that makes chocolate mousse light and fluffy science?
Chocolate mousse is generally made by whipping egg whites or cream, until they become light and airy, which is then usually combined with a mixture of melted chocolate and sometimes butter, egg yolks, and sugar, and then set in a refrigerator.
What are the four basic components of a mousse?
Ingredients. Mousse is made up of just a few ingredients: the base, the aerator(s), the sweetener (which is usually added to the aerator), and the thickener (which is optional, depending on the recipe).
Why isn’t my chocolate mousse setting?
Sometimes, the mousse can turn out to be too firm or too liquid. This depends on the consistency of the whipped cream as well as the other ingredients used. … 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.
How can I thicken my chocolate mousse?
A slurry of 1 tablespoon of cornstarch and 1-2 tablespoons of water (or milk) should be enough to thicken most chocolate mousse recipes that serve 4-6 people. Cornstarch slurry should go into melted chocolate before you fold in other whipped ingredients.
How do you firm up mousse?
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 do I make whipped cream into mousse?
Can I re Whip chocolate mousse?
Can I Re-Whip Chocolate Mousse? You can try, but the texture will change and will not be the same as the freshly made mousse. Mousse is light and fluffy due to the air incorporated into the mix when whipped. Re-whipping already whipped mousse may result in more of a chocolate icing mixture.
How is a Bavarian cream different from a fruit based mousse?
Mousse, on the one hand, may be used as a filling or an individual dessert that is molded or free-form, it’s light and it may be sweet or savory. Bavarian cream, on the other hand, is always only a dessert, it is always only sweet and it is always molded.
How do you make chocolate mousse?
Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted.
Does mousse have raw egg in it?
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.
Is pudding and mousse the same?
Traditionally, pudding gets its thick consistency from being cooked (which activates the cornstarch), while mousse is not cooked. Texture: Because these two creamy desserts use different methods of thickening, the texture also varies. Pudding is semisolid and more dense, while mousse has a lighter, airier texture.