Chocolate Mousse

A good chocolate mousse is much lighter and fluffier than pudding. It should have the consistency of something between a pudding and a meringue, and should melt on your tongue. Here are some tips to help you make your own wonderful homemade chocolate mousse.

Small Details Make The Difference

If you flip through a few different recipes for chocolate mousse you'll notice they all call for heavy cream. Some of the cream will go into a saucepan to be combined with other ingredients, and some will be whipped with an electric beater.

What many recipes fail to mention is that you should use chilled heavy cream for beating. Don’t measure out your cream and let it sit on the counter until you’re ready to use it. Make sure it’s still cold when you start to whip it. Cold cream is denser than room temperature cream, and will hold stiff peaks much better than warm cream. The stiffer you can beat your cream, the fluffier your chocolate mousse will be.

There are two issues you'll need to consider in selecting and preparing your chocolate for your chocolate mousse. First, the better quality chocolate, the richer your chocolate mousse will turn out. If you can afford to splurge a little forego the grocery store, and head to a gourmet food market for some really high quality chocolates.

The second issue is the method you use to melt the chocolate. Most recipes call for a double broiler, and this method of melting the chocolate will yield a better taste in the end. If you don’t have a double broiler, simply select a metal bowl that will cradle inside a saucepan without touching the bottom of it. Don’t try to melt the chocolate directly in the saucepan. You’ll most likely end up with very bitter-tasting chocolate, which will negatively affect your finished chocolate mousse.

Presentation

To really top off your mastered chocolate mousse, you’ll want to spoon your chocolate mousse into individual cups to chill. Try using either glass or ceramic containers to achieve the best chilling effect. If you don’t own dessert cups, be creative. Use wine glasses or large espresso cups. Once your chocolate mousse is chilled, top it with some homemade whipped cream and a little fresh fruit, chocolate shavings, or sprig of mint, and enjoy!

Chocolate Mousse Torte
Two dark chocolate cake layers filled with luscious chocolate whipped cream mousse, then covered with creamy milk chocolate frosting and a satiny dark chocolate glaze; garnished with fudge rosettes, dark chocolate shaves and a chocolate "Happy Birthday" plaque. Other "Event" plaques, Thank You, Congratulations, Love

Chocolate Mousse Cake
What do chocolate lovers dream of? We think we know. Our Chocolate Mousse cake begins with a generous base of smooth, decadently rich chocolate mousse. Then we mound it onto a crispy, chocolate butter cookie crust and top it off with our fresh whipped cream, for a taste like a dream come true. Each cake is 2 lb., 7" and serves 8.

Chocolate Mousse Recipe
Melt the chocolate in the top of a double boiler or bain marie over low heat, or in the microwave on low power. Stir in the coffee and whisky. Cool to room temperature. Beat in the egg yolks, one at a time. Whip the cream until thick, gradually adding the sugar until stiff peaks form. Read the complete recipe.

Chocolate Mousse With Hazelnuts And Whisky
This popular bistro dessert can be made up to two days in advance - indeed, it improves if left to mature before serving. Although chocolate mousse can be made plain, in France it is often flavoured with candied orange peel, ginger, or coffee. Orange-flavoured brandy, rum and cognac are other additions used in small doses to complement the chocolate taste. This recipe adds hazelnuts and whisky to the basic mousse mixture, producing an excellent result. Read the complete recipe.

White Chocolate Mousse
Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in saucepan over very low heat until chocolate is melted and smooth. Pour into a bowl and allow to cool to lukewarm. Beat 3/4 cup cream with electric mixer to firm peaks. Fold cream into the white chocolate mixture in 2 batches. Divide mousse among 4 custard cups. Cover and refrigerate until firm, about 4 hours. Can be prepared up to 2 days ahead. Read the complete recipe.