10 Tips for Making the Perfect Chocolate Mousse
-
Use high-quality dark chocolate (at least 70% cocoa) for best flavour.
-
Melt chocolate slowly over gentle heat to avoid burning.
-
Cool chocolate slightly before mixing with egg yolks to prevent curdling.
-
Separate eggs carefully—no yolk should touch the whites.
-
Beat egg whites until stiff peaks but don’t overbeat or they’ll break.
-
Fold gently to keep the mousse airy.
-
Chill at least 2 hours for the texture to set properly.
-
Add a splash of liqueur (like Grand Marnier or Kahlúa) for variation.
-
Top with whipped cream, shaved chocolate, or berries before serving.
-
Always serve mousse chilled for the best mouthfeel.
Serve it with Suggestions
-
Fresh raspberries or strawberries
-
Whipped cream and chocolate curls
-
Espresso or cappuccino
-
Almond biscotti or shortbread cookies
-
A glass of dessert wine or port
FAQs
Q: Can I make chocolate mousse ahead of time?
A: Yes, it’s best when chilled for a few hours and can be made a day in advance.
Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, but reduce added sugar since milk chocolate is sweeter.
Q: Is it safe to eat raw eggs in mousse?
A: Traditional recipes use raw eggs; to be safer, use pasteurised eggs.
Q: Can I make it dairy-free?
A: Yes, substitute coconut cream for dairy cream.
Q: How long does chocolate mousse last?
A: Up to 3 days in the refrigerator, covered.
