Whip egg yolks and sugar: In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes. Temper eggs with cream mixture: While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. Cook mixture to degrees: Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches degrees on an instant read thermometer.
If you notice any clumps strain through a sieve and return to saucepan. Melt in chocolate: Off heat add in chocolate, stir until melted. Let cool to room temp: Pour mixture into a clean medium bowl, cover and chill, stirring about every 10 — 15 minutes until it reaches 70 degrees or no longer warm , about 30 — 40 minutes total.
Whip remaining cream, fold into chocolate mixture: Whip remaining heavy cream until very stiff peaks form. Fold whipped cream into chocolate mixture until combined. Divide mixture among dessert cups, chill: Pipe or spoon into dessert cups. How to Store Mousse: Keep mousse in the fridge. Also once in pan you must whisk constantly to avoid lumps and scrambling. If you do end up with a few tiny lumps the sieve the mixture before adding the chocolate. Use real chocolate and good quality chocolate.
It will only taste as good as what you put into it. For fluffiest whipped cream try using a chilled bowl and beater blades when whipping.
Chill finished mousse before serving for great texture and refreshing taste. You can adjust sugar amount slightly to taste. Stick with granulated sugar here to sweeten. Try with a little peppermint extract for a festive flavor and finish with fine crushed peppermint candies or add coconut extract to the whipped cream and finish with fine coconut.
Finish with a garnish of fine chopped slivered almonds or macadamia nuts for another layer of decadence and texture.
Sometimes I serve these in mini cups and make 12 servings instead of 6. A fun size treat for parties. Print Pin. Perfect Chocolate Mousse! Servings: 6. Prep 20 minutes. Cook 5 minutes. Turn out onto chilled serving plates. If it goes wrong — mousse becomes grainy or hardens which is possible on your first try , transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
The mousse is best cold, so I actually recommend serving the cake cold. Pour mousse into ramekins, then gently tap on tray to remove air pockets.
Freeze for 3 hours or until frozen. Preheat oven to C. Melt butter in a small saucepan over medium heat. What goes in chocolate mousse. Just FIVE ingredients, all good stuff we like: chocolate, cream, sugar, eggs and butter. So, refreezing is likely to change the texture too much, affecting the taste of the mousse. The gaseous stuff that pushes the product out of the can.
This gas is also what causes the liquid mousse to turn all foamy. Hair mousse can expire. If unopened, it will last up to three years. Once opened, it should be used within 12 to 18 months. Some hair products will list an expiration date on the package, so be sure to check there first. Three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results.
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. Can you eat curdled mousse? Sure, you can eat it. Set the bowl of chocolate above a pan of hot, not-quite-simmering water and stir it often.
Cathy Moir, Food Safety Information Council chairperson, explains that even though store-bought eggs are usually washed and clean when placed into a carton for sale, they may still be contaminated by Salmonella on the outside.
Mousse will keep well covered and refrigerated for up to 5 days. Freeze for up to 2 months. As the mousse contains gelatine and some sugar it will not freeze completely solid. Thaw the mousses overnight in the fridge and consume within 24 hours. You may also be able to serve the mousse almost frozen, as an iced chocolate mousse.
If you're seeing cracks or dots on the surface of the chocolate , odds are it's dried out quite a bit since its days as fresh chocolate , and has gone stale. And if there's mold on the chocolate , throw it away immediately. Baker's Tip: The chocolate mousse must chill in the refrigerator before using, so it's a good idea to make it ahead of time or as the chocolate cake layers are cooling.
The mousse is best cold, so I actually recommend serving the cake cold. This is the best mousse cake ever! Not only is this dessert delicious but it freezes well too! Cut into slices, put pieces of wax paper between, place in a Tupperware and freeze.
Some of my favorite desserts including raw egg are tiramisu, chocolate mousse , and no-bake cheesecakes. Again, the most important thing is that you use fresh, high-quality eggs to make these desserts. The raw egg is not only harmless but vital to the texture of so many desserts. Whipped cream freezes — and thaws — surprisingly well. Just drop mounds of it onto a parchment-lined baking sheet and freeze overnight. The next day, peel off the frozen whipped cream clouds and transfer them to a freezer bag or container for longer storage.
Freezing is possible for up to 2 months. Since the mousse contains gelatin and some sugar it will not freeze completely solid. To thaw the mousses cake, overnight in the fridge and consume within 24 hours. Possible causes and solutions Chocolate with more cocoa butter in it will render the chocolate mousse heavy and thick.
How to choose the right fluidity?
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