Chocolate Peppermint Mousse Recipe in Microwave | Best Recipe Box (2024)

FAQs

Why is my chocolate mousse not fluffy? ›

Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.

Chill mousse:

Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

Once it is thoroughly combined, pour it back into your heavy saucepan from before. Heat that over medium heat, again stirring constantly, until thickened. For an even thicker mousse, livestrong.com suggests adding in ½ tablespoon of cornstarch and ½ tablespoon of cold milk until reaching your desired consistency.

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.

If you over-whip the cream, you'll end up with a grainy mousse (although you can try to remedy it by whisking in a few extra tablespoons of cream). An electric hand mixer and a nice big bowl are my tools of choice, but a big balloon whisk and a chilled mixing bowl work well, too.

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.

Traditionally, pudding gets its thick consistency from being cooked (which activates the cornstarch), while mousse is not cooked. Texture: Because these two creamy desserts use different methods of thickening, the texture also varies. Pudding is semisolid and more dense, while mousse has a lighter, airier texture.

Mousse is set apart from other look-alike desserts by its texture, which is light and airy. This is achieved with whipped egg whites, which hold trapped air bubbles and have lots of volume. (Just like when making meringue.) Mousse can also be made by beating heavy cream to create air-filled whipped cream.

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. The amount of gelatin can be altered depending on the desired texture.

What to do if chocolate mousse doesn't set? ›

But what you might try is whipping up some egg whites to stiff peaks along with a little confectioners sugar and fold it into the mousse to help thicken it.

For the traditionalists out there, how about a classic and straightforward chocolate mousse? Make Rachel Allen's individual chocolate mousses the day before your dinner party. Then serve them up with these fresh mint biscuits for an After Eight-style combo!

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.

Mousse contains eggs, butter and cream. The finished dish is served chilled, with whipped cream and/or chocolate sauce. Chocolate sauce is usually made with either cocoa or chocolate along with sugar and some cream. Usually served warm over cake, ice cream, etc.

No, you didn't read that wrong; chocolate mousse was, in fact, once referred to as "mayonnaise de chocolat." No, this doesn't mean they were combining chocolate with mayonnaise back then; they just called it that (in between calling it chocolate mousse both before and after).

Chocolate with more cocoa butter in it will render the chocolate mousse heavy and thick. How to choose the right fluidity? Too much fat in the recipe creates a texture that is too thick and heavy. Cream with a 35% fat content in combination with a three-drop chocolate yields the perfect texture.

If your chocolate becomes grainy when you add the whipped egg whites or cream, it has cooled too much and hardened into small grains. Ideally, your chocolate should be between 35-40ºC before you incorporate the cooler ingredients. If using cream, it's possible that you over whipped it - aim for 'barely soft peaks'.