Raw Chocolate Mousse Recipe with Avocado & Banana - Kind Earth (2024)

FAQs

Why is my chocolate mousse not fluffy? ›

That could be because the cream is too cold, making the melted chocolate clump together. Or it could be because you beat the eggs too much. Homemade mousse can also be too thick and heavy, without the light airiness you'd hope for.

The mousse can be stored in the fridge for up to four days, though is at its best within the first two days. We would suggest covering the tops of the glasses or ramekins tightly with food wrap, so that the surface of the mousse doesn't dry out too much.

While it uses only a few ingredients, chocolate, eggs, butter, vanilla, and heavy cream, its chocolate flavor is rich and its texture is silky smooth and airy, almost foamy. And foamy is an apt description as "mousse" is French for 'froth' or 'foam'.

If your mousse feels grainy, it's because you have overwhipped your cream. Not following the whipping time given in the recipe and over whipping separates the cream into butter, which gives a grainy and broken texture to your mousse.

The thickener:

Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base.

Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product. If your recipe can't be modified, Hillers advises finding a substitute recipe.

Why is my chocolate mousse grainy? Temperature is one of the most important factors to consider when making chocolate mousse. If your chocolate becomes grainy when you add the whipped egg whites or cream, it has cooled too much and hardened into small grains.

Try adding a small amount of cornstarch to a little water, and add it to the mousse a little at a time and see how it thickens the texture. You can also beat some egg yolks in a separate bowl over low heat until they increase in volume and slowly add them to the mousse mixture.

Four basic components of a Mousse

Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.

Chocolate mousse, as well as being delicious, also has a fascinating history. It was first discribed as "mayonnaise de chocolat" - and, more interesting, was invented by the French post-Impressionist painter Henri Toulouse-Lautrec, in the late 19th century.

What is a fun fact about chocolate mousse? ›

The French, lovers of culinary wonder, were first to discover mousse. It is actually a French word meaning “froth” or “foam.” “Mousse au chocolat” is French for chocolate mousse. The United States first became acquainted with chocolate mousse at a Food Exposition held at Madison Square Garden in New York City in 1892.

Water lightens the mousse

Cream contains about 80% water, so adds a significant amount of water to the mousse (as do eggs by the way). This water is necessary to lighten up the mousse and make it capable of holding onto that air. Just fat would make for a very heavy and dense dessert.

If they are over-whisked to stiff peaks it will be difficult to mix them evenly into the chocolate without deflating the mix, resulting in a flat, streaky mousse. Avoid graininess. If your recipe calls for sugar, try using icing sugar to prevent the final mousse from having any trace of the undissolved granules.

Gelatin: This classic option works effectively. Simply sprinkle some powdered gelatin (around 1/2 teaspoon for every 2 cups of mousse) onto the surface of the runny mousse. Let it sit for a few minutes to bloom, then gently fold it into the mixture. Refrigerate for at least 4 hours to set.