What is chocolate mousse made of?

Chocolate mousse is a light and airy dessert made with eggs, sugar, heavy cream, and chocolate.

What is the difference between pudding and mousse?

Pudding is denser and creamier than mousse. Mousse is light and airy, with a fluffy texture. Pudding is thickened with cornstarch or flour, while mousse is thickened by incorporating air into the mixture.

Will mousse harden in the fridge?

Chocolate mousse will set in the fridge, but it will not harden completely. It will still be soft and creamy, but it will not be as runny as it is when it is freshly made. The mousse will set faster in the fridge if it is covered with plastic wrap or foil.

Can this be used as a cake or pie filling?

Yes, chocolate mousse can be used as a cake or pie filling. It is a light and airy dessert that can add a delicious chocolate flavor to your cake or pie. To use it as a cake or pie filling, simply spread it between the layers of your cake or in the bottom of your pie crust. You can also pipe the mousse into decorative shapes on top of your cake or pie.

Chocolate Mousse

Description

This homemade chocolate mousse is so creamy, smooth, and rich! This decadent dessert is great for special occasions, birthdays, holidays, Valentine’s Day, and more!

Ingredients

Scale

8 ounces (225g) semi-sweet or dark chocolate, chopped
1 cup heavy cream, divided
3 tablespoons granulated sugar
4 large eggs, separated
1/2 teaspoon vanilla extract
Optional toppings: whipped cream, chocolate shavings, berries

Cook Mode Prevent your screen from going dark

Instructions

First, in a heatproof bowl, add the chopped chocolate and set it aside.
In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it starts to simmer. Remove from heat and pour the hot cream over the chopped chocolate. Let it sit for a minute to allow the chocolate to melt.
Stir the chocolate and cream mixture until smooth and well combined. Set aside to cool to room temperature.
In a separate mixing bowl, beat the egg yolks and sugar together until creamy and pale yellow in color.
Once the chocolate mixture has cooled, gradually pour it into the beaten egg yolks while continuously whisking to incorporate. Mix until smooth and well combined.
In another mixing bowl, whip the remaining 1/2 cup of heavy cream and vanilla extract until soft peaks form.
In a separate clean bowl, beat the egg whites with a hand mixer or stand mixer until stiff peaks form.
Gently fold the whipped cream into the chocolate mixture until well incorporated. Then, fold in the beaten egg whites, being careful not to deflate the mixture.
Divide the chocolate mousse into individual serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until set and chilled.
Once chilled, you can top the chocolate mousse with whipped cream, chocolate shavings, or fresh berries, if desired. Finally, serve!

Notes

Carefully separate the egg whites and egg yolks.
Beat the cream and vanilla until stiff peaks form.
In addition, beat the egg whites until stiff peaks form.
Allow the mousse to chill for about 2 hours, or until set.
Store leftovers in the fridge for up to 3 days.