Chocolate Mousse 101

Chocolate Mousse 101



In Chocolate Mousse 101 I show you 3 foolproof dark chocolate mousse recipes.

They each have a different base which results in 3 unique textures.  

Whipped Cream Mousse

This is an eggless chocolate mousse and the easiest of the 3 recipes. It’s a really light mousse with a bubbly texture.

Anglaise Mousse

This is a custard based mousse that’s richer and more dense than the whipped cream mousse. It’s a more decadent, luxurious desert.

Egg Whites Mousse

This meringue based mousse is the lightest and bubbliest of the 3. It’s also the most chocolate heavy.

If I had to pick, my favourite would be the Whipped Cream Mousse, as I think it’s a more classic chocolate mousse style and it’s such an easy recipe. But they’re all delicious and I urge you to try out all three!

As always, I recommend using good quality chocolate to get the most flavour from your chocolate mousses. 

Want more 101 videos? Check out my Ice Cream 101 and Cheesecake 101 videos!

 


 


 

Ingredients


For the Whipped Cream Mousse
 190 g Milk
 20 g Honey
 235 g Dark Chocolate (70% Cocoa Solids), Chopped
 Pinch of Sea Salt Flakes
 300 g Double Cream / Heavy Cream
For the Anglaise Mousse
 90 g Double Cream / Heavy Cream
 70 g Milk
 20 g Sugar
 20 g Egg Yolks
 170 g Dark Chocolate (70% Cocoa Solids), Chopped Pinch of Sea Salt Flakes
 260 g Double Cream / Heavy Cream
For the Egg White Mousse
 160 g Double Cream / Heavy Cream
 60 g Milk
 250 g Dark Chocolate (70% Cocoa Solids), Chopped
 Pinch of Sea Salt Flakes
 50 g Egg Yolks
 125 g Egg Whites
 20 g Sugar
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Method


Whipped Cream Mousse
1

In a saucepan over a medium heat, heat the milk and honey to a simmer.

2

Add the chocolate and salt to a bowl/jug and pour the warm mixture over the top. Let it sit for 2 minutes, then blend it with a hand blender until smooth.

3

In a bowl, whip the cream to a medium stiff peak, then pour over the chocolate mixture in three parts.

4

Pour/pipe into ramekins and chill for 3 hours minimum. Bring to room temperature 15 minutes before serving.

Anglaise Mousse
5

In a saucepan over a medium heat, whisk the milk, cream, sugar and egg yolks constantly until the mixture reaches 82C.

6

Add the chocolate and salt to a bowl/jug and pour the mixture through a sieve over the top. Let it sit for 2 minutes, then blend it with a hand blender until smooth.

7

In a bowl, whip the cream to medium stiff peaks, then pour over the chocolate mixture in three parts.

8

Pour into ramekins and chill for 3 hours minimum. Bring to room temperature 15 minutes before serving.

Egg White Mousse
9

In a saucepan over a medium heat, heat the cream and milk to a gentle simmer.

10

Add the chocolate and salt to a bowl/jug and pour the mixture over the top. Let it sit for 2 minutes, then blend it with a hand blender until smooth. Add the egg yolks and blend again.

11

In a stand mixer, whisk the egg whites on a medium/low speed until frothy, then slowly add the sugar. Increase the speed to medium/high, then whisk until medium peaks form.

12

Fold the meringue into the chocolate base in three parts. Avoid knocking out too much air.

13

Pour into your ramekins and chill for a minimum of 3 hours. Bring to room temperature 15 minutes before serving.

Ingredients

For the Whipped Cream Mousse
 190 g Milk
 20 g Honey
 235 g Dark Chocolate (70% Cocoa Solids), Chopped
 Pinch of Sea Salt Flakes
 300 g Double Cream / Heavy Cream
For the Anglaise Mousse
 90 g Double Cream / Heavy Cream
 70 g Milk
 20 g Sugar
 20 g Egg Yolks
 170 g Dark Chocolate (70% Cocoa Solids), Chopped Pinch of Sea Salt Flakes
 260 g Double Cream / Heavy Cream
For the Egg White Mousse
 160 g Double Cream / Heavy Cream
 60 g Milk
 250 g Dark Chocolate (70% Cocoa Solids), Chopped
 Pinch of Sea Salt Flakes
 50 g Egg Yolks
 125 g Egg Whites
 20 g Sugar
Shop the Equipment

Directions

Whipped Cream Mousse
1

In a saucepan over a medium heat, heat the milk and honey to a simmer.

2

Add the chocolate and salt to a bowl/jug and pour the warm mixture over the top. Let it sit for 2 minutes, then blend it with a hand blender until smooth.

3

In a bowl, whip the cream to a medium stiff peak, then pour over the chocolate mixture in three parts.

4

Pour/pipe into ramekins and chill for 3 hours minimum. Bring to room temperature 15 minutes before serving.

Anglaise Mousse
5

In a saucepan over a medium heat, whisk the milk, cream, sugar and egg yolks constantly until the mixture reaches 82C.

6

Add the chocolate and salt to a bowl/jug and pour the mixture through a sieve over the top. Let it sit for 2 minutes, then blend it with a hand blender until smooth.

7

In a bowl, whip the cream to medium stiff peaks, then pour over the chocolate mixture in three parts.

8

Pour into ramekins and chill for 3 hours minimum. Bring to room temperature 15 minutes before serving.

Egg White Mousse
9

In a saucepan over a medium heat, heat the cream and milk to a gentle simmer.

10

Add the chocolate and salt to a bowl/jug and pour the mixture over the top. Let it sit for 2 minutes, then blend it with a hand blender until smooth. Add the egg yolks and blend again.

11

In a stand mixer, whisk the egg whites on a medium/low speed until frothy, then slowly add the sugar. Increase the speed to medium/high, then whisk until medium peaks form.

12

Fold the meringue into the chocolate base in three parts. Avoid knocking out too much air.

13

Pour into your ramekins and chill for a minimum of 3 hours. Bring to room temperature 15 minutes before serving.

Chocolate Mousse 101