Those “no egg” recipes will either be too dense, taste like whipped cream, or have a weird jelly-like texture.

It’s just not possible to replicate the fluffy-yet-creamy texture with anything other than eggs whipped into a foam. You will not achieve a result as good using a recipe that doesn’t use raw eggs, no matter what they promise. Raw eggs are key for real chocolate mousse, the classic way to make it the way its served at fine dining restaurants. The quality of chocolate used by restaurants is not sold at grocery stores, you need to go to speciality stores and expect to pay upwards of $20/kg ($10/lb). High quality bittersweet dark chocolate is what good restaurants typically use – not the stock standard. The higher the cocoa % (dark chocolate), the more chocolatey and less sweet it will be. Milk chocolate is more milky but you still get a great chocolate flavour. Chocolate intended for cooking is made especially so it melts smoothly and properly (unlike eating chocolate).Īll types of chocolate can be used for chocolate mousse but I like using 70% cocoa dark chocolate (which is a bittersweet dark chocolate) because it has a good intense chocolate flavour, it’s not as sweet as milk chocolate and I don’t need to hunt down a gourmet store to find it because it’s sold at supermarkets. Make sure you use chocolate purchased from the baking aisle of grocery stores, not the confectionary aisle (ie eating chocolate). Just FIVE ingredients, all good stuff we like: chocolate, cream, sugar, eggs and butter. (she says sadly, shaking her head, thinking about the various body parts on which all that chocolate mousse appears to have ended up residing…) What goes in chocolate mousse Let me repeat: I had to make chocolate mousse over and over again for work purposes. Thus, when Chocolate Mousse was submitted by a reader as a Recipe Request, I had reason to focus and make it over and over again until it was exactly what I wanted.

Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be. Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. I’ve never been 100% happy with the various chocolate mousse recipes I’ve tried in my lifetime. A classic, proper Chocolate Mousse recipe Less cream, more chocolate, a more intense chocolate flavour and a beautiful creamy mouth feel. This is a classic chocolate mousse made the proper French way, as served in fine dining restaurants. Chocolate Mousse may well be the ultimate chocolate fix! Rich and creamy, yet light and fluffy, one pot is satisfying but always leaves me wanting more…….

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