Much like crème brûlée, chocolate mousse is very much a restaurant-y dessert—the sort of sweet meal-ender that the majority of the population would not consider attempting at home. Something that tasty surely requires a pastry chef background, right?
'chocolate mousse' on Serious Eats
This fluffy-smooth-chocolaty mousse requires nothing more than a food processor and a stand mixer or whisk.
While you could eat chocolate mousse in a cup, it goes wonderfully in freshly made cocoa popovers, whose batter comes together quick as a wink and makes for irresistible presentation, acting as an edible serving dish for the mousse. Fresh raspberries, a drizzle of honey, a sprinkling of Maldon salt, and of course, the popover top, complete this dessert sandwich.
Note: Don't use higher cocoa content chocolate, as it will affect texture of mousse. Popover recipe adapted from Serious Eats by Carrie Vasios (original recipe). Mousse recipe adapted form Gourmet, December 2002. About the author: María del Mar Sacasa is...
The steps for making chocolate mousse seem fairly straightforward, but there are a lot of small details to keep in mind. For mousse perfection, the chocolate must be smooth and completely melted, the egg whites and sugar should be whipped to a medium peak consistency, and, most importantly, care must be taken when folding the meringue and the chocolate together to avoid deflating the mousse.
This is a traditional French chocolate mousse inspired by Pierre Herme's recipe that's been punched up a bit with the addition of espresso powder. Many cooks, fearing raw eggs, have taken to using gelatin and cream instead of eggs in mousse, but I find those recipes to be leaden and missing the point. This is the real deal.
The nuttiness of tofu provides a nice base for the rich chocolatiness and bitter edge of coffee in this mousse. The flavors play nicely together, but definitely don't bother making this if you're not a fan of tofu—there's no mistaking it.
Recipe research taught the cooks at America's Test Kitchen what they didn't want in their Triple Chocolate Mousse Cake: indistinguishable layers and texture, and a flavor so overpoweringly rich that it's hard to finish more than a few forkfuls. By finessing one layer at a time, starting with the dark chocolate base and building to the top white chocolate tier, the cooks at America's Test Kitchen aimed to create a triple-decker that was incrementally lighter in texture—and richness. Watch this video for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required).
What makes a great chocolate mousse? Well, it really depends on your tastes. Some people like a sweet, creamy chocolate mousse that's lighter than air. Others prefer a darker, denser flavor and texture. You can make mousse with milk, white, or dark chocolate, and it's easy to punch up the flavor with espresso, liqueur, sea salt, or any number of spices. We like this classic recipe from Pierre Hermé—and since it's from Hermé, you know it's gonna be bulletproof.
This recipe is from one of Pierre Hermé's books, and is therefore bulletproof. You'll see how specific the directions are, which is incredibly helpful. Feel free to use a hand mixer, or even your own muscle power, to beat the egg whites
This Chocolate Mousse with Cardamom is a dessert that anyone would be thrilled to eat at a restaurant that has "special occasion" written all over it, yet you can make it at home in about an hour, and most of that hour is the time that is spent cooling in the fridge. The best part about making chocolate mousse at home is that you end up with a big bowl of chocolate mousse.
Julia Child's recipe for perfect chocolate mousse calls for two kinds of chocolate, freshly brewed coffee, 4 separated eggs, a splash of dark rum, vanilla extract, plenty of sugar, a pinch of salt, and a garnishing dollop of whipped cream,...
I once had an epic chocolate mousse craving and in my quest to satisfy it, ended up making a third of the recipe (due to dwindling egg supply) and using a giant pot to make and chill it in (due to temporary insanity). I ended up with a half-inch layer of chocolate mousse to scrape my spoon with. I don't know what I was thinking, but I blame it on the craving—it makes you crazy!