Dark Chocolate Mousse
This mousse relies on the physical structure of aerated cream and the structural setting of cooling chocolate. You melt high-quality chocolate, temper it with a small portion of warm cream, and fold the remaining whipped cream into the mixture until it reaches a uniform, cloud-like consistency. It sets in the refrigerator to create a rich, dense texture that holds its shape on a spoon.
Watch the temperature of your base
If the chocolate is too hot, it will deflate the cream; if it is too cold, it will seize into hard chunks. Aim for the melted chocolate to feel just barely warm to the touch before you begin folding.
- Large mixing bowl
- Electric hand mixer
- Rubber spatula
- Small heavy-bottomed saucepan
What goes in.
- 6 ozbittersweet chocolate (60% to 70% cocoa), finely chopped
- 1.5 cupsheavy whipping cream, chilled
- 1 tbspgranulated sugar
- 1 tspvanilla extract
Preserve the air bubbles
Use a wide, circular motion with your spatula, cutting down through the center and lifting the mixture over the top. Rotate the bowl as you go; do not stir, or you will collapse the aeration you worked to build.
The method.
Melt the chocolate
Place the chopped chocolate in a heatproof bowl set over a pot of barely simmering water. Stir occasionally until smooth, then remove from heat and let it sit until it reaches room temperature.
Whip the cream
Pour the cream, sugar, and vanilla into a chilled bowl. Beat on medium-high speed until the cream holds soft, drooping peaks—stop before it becomes stiff or grainy.
Temper the mixture
Take one large spoonful of the whipped cream and stir it vigorously into the room-temperature melted chocolate to lighten it. This prevents the chocolate from seizing when the rest of the cream is added.
Fold and set
Gently fold the remaining whipped cream into the chocolate in three separate additions. Once no white streaks remain, spoon into ramekins and refrigerate for at least 4 hours to firm up.
Other turns to take.
Coffee Infused
Dissolve one teaspoon of instant espresso powder into the melted chocolate before adding the cream.
Orange Scented
Fold in one teaspoon of freshly grated orange zest during the final step.
When it doesn't go to plan.
Ensure your bowl for whipping cream is completely free of any grease or oil residue, as this will prevent the cream from foaming.
Use a chocolate bar rather than chips; chips often contain stabilizers that interfere with a smooth melt.
If the mousse looks slightly loose after folding, a few hours in the cold will stabilize it completely.
The ones that keep coming up.
Why did my mousse become grainy?
This happens if the cream is over-whipped before folding or if the chocolate base was too hot, causing the fat in the cream to separate.
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