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

FAQs

Why is my chocolate mousse not fluffy? ›

The chocolate you used wasn't fluid enough

A three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results. Chocolate with less cocoa butter in it will give the mousse too little texture. How to choose the right fluidity?

This chocolate mousse needs to chill for at least 30 minutes, but the longer the better. Mousse is the perfect recipe to make ahead of time in preparation for a celebration or dinner party. It will last in the refrigerator for up to three days, and the flavor will only get better over time.

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'.

Common mistakes when making mousse (and how to fix them)

It's easy to remelt the chocolate in the microwave until smooth and try again. A grainy mousse is also a result of overbeating so only beat for 1-2 minutes, or until the mixture resembles lightly 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.

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.

You will need to add a thickening agent such as cornstarch or additional egg yolks, but be aware that it is very difficult to add just the right amount to thicken the mousse so it doesn't turn into a chocolate pudding. Don't overdo it when it comes to thickening.

If you are somehow able to resist the allure of your creamy chocolate mousse leftovers, you can store them in the freezer. This requires a little more prep work, however, as you'll first want to make sure your treat is placed in a container with some room in case it expands in the freezer.

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.

Silky, rich chocolate mousse that is light yet sooo creamy. Stabilized by gelatin, this can be used to fill a pie or cake but is equally as delicious eaten all on its own.

What is an interesting fact about chocolate mousse? ›

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.

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.

"Try using [a mousse] on damp hair before you blow-dry, spraying at the root for extra lift," says Grenia. "It's super easy to use, so you can control the amount of power from the product." Dispense a golf ball-sized amount of product into your hand. Apply in sections, starting at the nape of the neck and working down.

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.

Mix a tablespoon of corn starch with water or milk and add it to liquidy mousse, heat it up it will thicken up.