How to make BETTER CHOCOLATE MOUSSE | Solving 2 problems | DallasChocolateClasses.com

This video addresses two of the most common mistakes made when making a simple ganache-based chocolate mousse--or any chocolate mousse. Chocolate mousses are simple recipes, but the technique requires attention to some important details that will make the difference between a mediocre chocolate mousse and a great one. Watch this video to see how you can better master chocolate mousses.

Thanks for watching! All my recipes are thoroughly tested exactly as presented in my videos so that you can easily replicate them. All photos are my own and represent the exact product you see created in the video. However, if you have any problems or need more help or are just curious about anything regarding the recipe, please ask any questions or submit comments and I’ll be glad to answer them to help you keep learning more.

Chef Zach
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Ingredients:
- 1 1/3 cups (176 g) 61% cacao dark chocolate chopped evenly or in wafer form.
- 1/2 cup (134 g) whole milk (or almond milk or half-and-half)
- 1 cup + 2 tsp (248 g) heavy whipping cream, well chilled


TIPS & EXTRAS:
- There are many types of chocolate mousses that have other ingredients that make up the base: egg-based creams, fruit purees, etc. These general principals of correctly whipped aerators and the temperature of the base still apply, although some adjustments may need to be made.
- You don’t necessarily have to place the bowl and whisk beater in the refrigerator in order for the cream to whip. The essential rule is that cream itself be cold. However, if you’re going to whip your cream by hand, then it helps to chill the bowl and whisk, too, to make it whip faster to save your arm!
- For this recipe and others using whipped cream as the aerator, you can add a little bit of liqueur, extracts, or pinches of your favorite spices just before whipping it, for a little extra boost of flavor that goes well with the chocolate.
- Don’t forget that your chocolate choice (therefore you chocolate’s performance) is going to impact the texture somewhat, too. Always find the chocolate that works best for your recipe and stick with that same chocolate for consistent results. For this recipe, I always use Valrhona 61% cacao dark chocolate (“Extra Bitter”) when I want the same result over and over.


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