Chocolate Mousse

No one will object to a chocolate dessert at the end of a meal, especially if it's chocolate mousse! Its origins trace back to France, where it gained fame for its airy texture and rich chocolate flavor. This velvety delicacy consists of whipped cream, eggs, sugar, and, of course, premium chocolate. Ultra rich and creamy, yet also airy and light, it's the best no-bake dessert to finish off a dinner party or romantic Valentine's Day meal. The best part? It can be made a day ahead of time.

What are the basic ingredients of a chocolate mousse?

There are four main ingredients in chocolate mousse: eggs, chocolate, sugar, and heavy cream. The base of this chocolate mousse is also spiked with a bit of espresso powder, which doesn't yield the taste of coffee, but absolutely makes the chocolate flavors more pronounced. There is also a little bit of vanilla extract whipped into the heavy cream, but both of these ingredients are entirely optional.  

How do you make fluffy mousse?

A mousse has two main parts: a flavored base and something folded in to aerate and lighten the base. This chocolate mousse recipe starts with a base of cooked egg yolks and sugar, with chocolate folded in to melt. Once that mixture is cooled, we fold in whipped heavy cream to make a fluffy mousse, before chilling and letting the mixture set.

What are common mistakes when making mousse?

Achieving a smooth, fluffy mousse requires a few careful steps. First, it's important to temper the eggs (more on that below). Secondly, don't refrigerate the chocolate mixture too long or the chocolate will harden—about 20 minutes is just right! Finally, don't over whip the cream or it could turn out grainy. You're looking for soft peaks. Speaking of whipped cream, be sure to use a rubber spatula to fold the whipped cream into the mousse by hand. This will help preserve the cream's fluffiness.

What does "temper" mean in cooking?

In cooking, tempering is a technique used to bring two ingredients to a similar temperature before combining them completely. In this case, you're stirring a small amount of warm cream into the egg yolks before adding the yolks to the entire pot of cream on the stove. This method keeps the eggs from curdling, resulting in a smooth mousse.

Are raw eggs in mousse safe?

Chocolate mousse is a classic French dessert. The original technique for making chocolate mousse uses both raw egg yolks and egg whites. Though this is typically safe for most people to eat,  you don't need to worry about raw eggs with this recipe. The yolks are cooked to a safe temperature for eating, before the chocolate mousse is finished.