Light And Fluffy Chocolate Mousse Recipe

This easy chocolate mousse recipe is Light, fluffy and rich in chocolate. Quick chocolate fix for any season and any day of the week. This chocolate mousse will be super simple to make and will include a secret ingredient that will make it an ultra-delicious chocolate mousse.

When I was a chef in France, this dessert used to be a mandatory dessert in any restaurant or hotel buffet, and most of the places I work everywhere in the world definitely had this dessert on their menu. I believe it is because its super simple to make. In France, we call this mousse au Chocolate.

What chocolate to use for chocolate mousse?

Always dark chocolate is used to make chocolate mousse, that’s because the sugar and the cream when mixed together with the dark chocolate it balances out the sweetness. Milk chocolate is sweeter, therefore, it can be too sweet for this recipe

Why add coffee to the Chocolate mousse recipe?

Have you ever tried chocolate and coffee together? well that’s the world’s best combo, so why not add coffee to the chocolate mousse, this will give an extra kick and oomph to your regular chocolate mousse.

What do you eat with chocolate mousse?

Usually, since it’s a dessert rich in chocolate and sweetness, you can serve berries or nuts like pistachios, to cut through the sweetness. Berries will definitely balance out the richness of the chocolate.

Does chocolate mousse have raw eggs?

Yes, it does have raw eggs. Usually, many recipes have beaten egg whites and raw egg yolks, I have cooked the egg yolks on a double boiler (sabayon) to slightly cook the eggs this will help to eliminate any egg after taste.
Please note due to raw eggs in this recipe, it’s not suitable for pregnant women.

Why does a chocolate mousse deflate and is not airy?

It’s very important that the chocolate mousse is folded gently and handled less amount of time. If you over-mix it then it will deflate and not be fluffy and airy?
Also when whipping the egg white, make sure to beat it to a stiff peak and not soft peak, because when you are folding all the elements, the egg whites will deflate a little, thus it needs to be beaten to stiff peak to hold its shape and not lose its form entirely in the folding process.

Why does my chocolate mousse looks split?

When whipping the cream, it is very important to beat it to the correct consistency. if you under beat it, it will deflate the mousse, if you overbeat it, it will become like curdled butter and will look split.

Why hasn’t my chocolate mousse set?

This should never happen, as the eggs will always bind the ingredients together. If it hasn’t set, it is usually because there is too much liquid or the eggs have not been incorporated properly.