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. Â
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.Â
Want more 101 videos? Check out my Ice Cream 101 and Cheesecake 101 videos!
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Ingredients
Method
In a saucepan over a medium heat, heat the milk and honey to a simmer.
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.
In a bowl, whip the cream to a medium stiff peak, then pour over the chocolate mixture in three parts.
Pour/pipe into ramekins and chill for 3 hours minimum. Bring to room temperature 15 minutes before serving.
In a saucepan over a medium heat, whisk the milk, cream, sugar and egg yolks constantly until the mixture reaches 82C.
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.
In a bowl, whip the cream to medium stiff peaks, then pour over the chocolate mixture in three parts.
Pour into ramekins and chill for 3 hours minimum. Bring to room temperature 15 minutes before serving.
In a saucepan over a medium heat, heat the cream and milk to a gentle simmer.
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.
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.
Fold the meringue into the chocolate base in three parts. Avoid knocking out too much air.
Pour into your ramekins and chill for a minimum of 3 hours. Bring to room temperature 15 minutes before serving.
Ingredients
Directions
In a saucepan over a medium heat, heat the milk and honey to a simmer.
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.
In a bowl, whip the cream to a medium stiff peak, then pour over the chocolate mixture in three parts.
Pour/pipe into ramekins and chill for 3 hours minimum. Bring to room temperature 15 minutes before serving.
In a saucepan over a medium heat, whisk the milk, cream, sugar and egg yolks constantly until the mixture reaches 82C.
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.
In a bowl, whip the cream to medium stiff peaks, then pour over the chocolate mixture in three parts.
Pour into ramekins and chill for 3 hours minimum. Bring to room temperature 15 minutes before serving.
In a saucepan over a medium heat, heat the cream and milk to a gentle simmer.
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.
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.
Fold the meringue into the chocolate base in three parts. Avoid knocking out too much air.
Pour into your ramekins and chill for a minimum of 3 hours. Bring to room temperature 15 minutes before serving.
I’m very curious: what is the purpose of the honey in your whipped cream mousse recipe? It’s such an intriguing addition!!
Just a little sweetness instead of sugar 🙂
You do not indicate and make clear which heavy cream measurement goes into which step.
Each mousse has the quantities written at the side of the page – check there!
Hi there! It’s really great to have all the three options and the different textures in order to choose what’s best for the occasion!
Just a question…how many servings are there with these quantities?
Really depends on the size of your dish! 4-6 individual mousses
Can you freeze the anglaise mousse ( to make a chocolate dome)
Yes!
is it possible to get measurements in cups instead of grams?
Cups is too inaccurate – if you get yourself a cheap scale it will make a huge difference