How To Make Chocolate Mousse

Chocolate can be molded and manipulated in thousands of different ways, each of them equally delicious. But there’s probably no better way to eat the dark, sweet stuff we love so much than in a mousse form. And not just any mousse. You can do chocolate mousse pie, use it to top off some ice cream, throw it in between layers of cake or eat it on its own with some fresh strawberries and whipped cream, you can do whatever you want with this deadly stuff. We say deadly just because it’s so light, airy and full of chocolate that it’s really difficult to stop yourself from eating an unnecessary amount of it. Definitely use this recipe with caution. But what would amaze you more than even the taste is just how many recipes you can use this with or create on your own. Mousse is one of the most flexible desserts and a chocolate one has the taste and texture to match almost anything.

In this online pastry course, you learn how to cook an irresistibly fluffy chocolate mousse. Don’t let not knowing how to make it stop you from enjoying hundreds of yummy dessert recipes.

Chocolate Mousse
15 oz bittersweet chocolate
9 oz unsalted butter
7 egg yolks
11 egg whites
2 ½ oz granulated sugar
8 fl oz heavy cream

  1. Melt the chocolate and butter in a double boiler over low heat, Stir until no lumps remain.
  2. Allow the mixture to cool slightly, then whisk in the egg yolks one at a time.
  3. Beat the egg whites until soft peaks form. Slowly beat in the sugar and continue beating until stiff peaks form. Whisk one-fourth of the whipped egg whites into the chocolate mixture to lighten, then fold in the remaining whites.
  4. Whip the cream to soft peaks. Allow the mousse to cool 90-95F (32C-35C), then fold in the whipped cream. Make sure no streaks of egg white or cream remain.
  5. Spoon the mousse into serving bowls and garnish with whipped cream, fresh berries, shaved chocolate or mint. Or chill the mousse completely, then pipe into bowls or baked tart shells. The mousse may also be used as a cake or pastry filling.

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