Chocolate Mousse Recipe - ThermoFun - ThermoFun | Thermomix Recipes & Tips (2024)

FAQs

What are the four basic components of a mousse? ›

Four basic components of a Mousse

Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.

Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.

Cornstarch. Consider cornstarch the "nuclear option" for thickening mousse. Cornstarch, when used indiscriminately, can turn a souffle into pudding instantly. If thickening chocolate, add the cornstarch slurry to the melted chocolate.

The whipped cream and egg whites also provide fat and protein, which give the mousse its rich and smooth mouthfeel. Additionally, the use of high-quality chocolate can contribute to the creaminess of the mousse, as the cocoa butter in the chocolate can help to create a smooth and silky texture.

Temperature plays a critical role in the outcome of a mousse recipe. In fact, making a mousse requires a combination of the right temperatures and patience. Without these, your mousse will wind up a melted, grainy mess instead of a decadent, velvety treat.

Mousse is the stuff of dessert dreams: incredibly light and also ridiculously rich. At its most basic, mousse is made by folding aerators into a base. These aerators can be whipped cream, meringue (egg whites + sugar), pâte à bombe (whole eggs and/or egg yolks + sugar), or a combination.

Common mistakes when making mousse (and how to fix them)

It's easy to remelt the chocolate in the microwave until smooth and try again. A grainy mousse is also a result of overbeating so only beat for 1-2 minutes, or until the mixture resembles lightly whipped cream.

Don't overdo it when it comes to thickening. Try adding a small amount of cornstarch to a little water, and add it to the mousse a little at a time and see how it thickens the texture.

Mousse can become grainy as it sets if you overwhip the heavy cream. If you take the cream too far, the milk solids will start to separate, leaving your mousse with a slightly grainy texture. Whip the heavy cream just until firm peaks hold on the whisk.

If you over-whip the cream, you'll end up with a grainy mousse (although you can try to remedy it by whisking in a few extra tablespoons of cream). An electric hand mixer and a nice big bowl are my tools of choice, but a big balloon whisk and a chilled mixing bowl work well, too.

How to fix mousse that didn't set? ›

Mix a tablespoon of corn starch with water or milk and add it to liquidy mousse, heat it up it will thicken up.

Making chocolate mousse is all about creating that light foamy texture, without having it collapse on you. And luckily, using science, we know a thing or two about stabilizing foams. In a chocolate mousse, the chocolate itself has a crucial role in stabilizing the texture.

Use a liaison to thicken up mousse

According to The Spruce Eats, a liaison, or final liaison, is often used in cooking to thicken sauces. It can take many different shapes depending on the recipe it's being added to, but it is most often a mixture of egg yolks and heavy cream.

Why is my chocolate mousse grainy? Temperature is one of the most important factors to consider when making chocolate mousse. If your chocolate becomes grainy when you add the whipped egg whites or cream, it has cooled too much and hardened into small grains.

Chocolate with more cocoa butter in it will render the chocolate mousse heavy and thick. How to choose the right fluidity? Too much fat in the recipe creates a texture that is too thick and heavy. Cream with a 35% fat content in combination with a three-drop chocolate yields the perfect texture.

A mousse (/ˈmuːs/; French: [mus]; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Chocolate, vanilla, strawberry, choco vanilla etc.

Made from either chocolate or fruit purees and lightened with whip cream. It may also include gelatin for a firmer texture. Used as a filling for cakes and pastries. Any sauce to which whipped cream or beaten egg whites have been added just prior to serving to give it a light, airy consistency.