Chocolate Mousse

A Chocolate Mousse is a soft cuisine made with the addition of air bubbles to create a light and airy feel. Depending on the methods used in the preparation, it can be anything from fluffy and light to creamy and dense.

A mousse might be savory or sweet.

Sweet mousses are often produced with whipped egg whites, whipped cream, or both, plus one or more flavors: chocolate, coffee, caramel, puréed fruits, or other herbs and spices like mint or vanilla.

To give the finished chocolate mousse a fuller mouthfeel, egg yolks are frequently using in melted chocolate in various chocolate mousse recipes.

Additionally, mousses are frequently refrigerating before serving, giving them a thicker texture. To give the mousse a specific shape, mousses are frequently frozen in silicone molds and then removed from the molds.

The mousse that has been sweetening is using as a dessert or as a light cake filling. Gelatin is occasionally using to stabilize it.

Where Chocolate Mousse came from?

  • In count to being delicious, chocolate mousse also has an intriguing past.
  • It was first called “mayonnaise de Chocolat” and, even more intriguing, was creating in the late 19th century by famed French post-
  • Impressionist painter Henri Toulouse-Lautrec.
  • The Toulouse-Lautrec is best identifiing for his work as a bohemian artist, but he was also an accomplishing cook who occasionally experimented with developing his meals.
  • This one was a specific triumph. The dish of chocolate mousse has evolving into a classic that can be preparing in various ways while remaining traditional.
  • It is a favorite dessert for innumerable guests, ranging from those who enjoy simple desserts to shameless “chocoholics,” whether piped into exquisite pastry shells or hollowed fruits or presented in fine glassware.
  • The most popular mousse flavor is chocolate, although other flavors can also be adding, such as fruit purees or juices, with vanilla or flavored syrups.

Methods for making chocolate mousse


  • 1 giant egg white and two large egg yolks
  • brandy, 1 1/2 teaspoons
  • two teaspoons of sugar
  • 3/4 cup melted bittersweet chocolate that has been roughly chopping
  • 50 ml of thick cream


  • However, in a stainless steel bowl set over simmering water or the top of a double boiler, combine the egg yolks with the brandy and 1 tablespoon of sugar.
  • For 6 to 8 minutes, whisk until the mixture is heating (about 110 F). The melted chocolate should be added.
  • Through a handheld mixer, set to high speed, remove from the heat, and whisk until cool.
  • The egg white and the residual 1 tablespoon of sugar should be combining in another bowl and whisking until the mixture forms a medium peak when the whisk is held upright.
  • Whip the cream in another bowl until it forms soft peaks when the whisk is held upright.
  • Mildly fold the remaining egg whites into the chocolate mixture after adding a third.
  • Once the whipped cream is just combining, fold in the remaining egg whites.
  • Before serving, chill for at least 3 hours and up to 24 hours after piping or spooning the mixture onto serving dishes, covering it.
  • Servings: Makes 4 servings.

Nutritional Details

  • Nutrition info per serving: 310 calories, 5 grams protein, 29 grams carbohydrates, 21 grams fat, 95 milligrams cholesterol, 50 milligrams sodium.

Also Read: Churros – How to Make

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