It seems intimidating to learn how to make mousse. But I promise it’s not! You won’t need long to transform a handful of ingredients into a simple, elegant chocolate mousse.
What Is Mousse?
Any mousse includes a flavor base, like chocolate or citrus, thickened with a binder of gelatin or eggs and then lightened with an aerator, typically whipped cream or egg whites. The end result is rich but with an airy texture.
Classic chocolate mousse is the most recognized flavor, but savory mousse was enjoyed for hundreds of years earlier—think chicken liver, salmon or vegetable. Fruit mousses grew in popularity as dessert, then chocolate was introduced to France when the Spanish Princess Anne married Louis XIII (the Spanish conquistadors brought chocolate to Europe from Mexico).
What Can You Use Mousse For?
Mousse is a delight all by itself, but it can be used in other desserts, too. Layer it in a luscious torte, freeze it for a simple, ice cream-like confection or dollop it in a festive trifle. Instead of just topping it with whipped cream and berries, layer it like a parfait. And chocolate isn’t the only way to eat mousse, it can be made in a variety of flavors, like white chocolate, eggnog, pumpkin or key lime.
How to Make Chocolate Mousse from Scratch
The recipe below is adapted from this recipe for Semisweet Chocolate Mousse. I added a pinch of salt, used coffee instead of water (here’s why) and doubled the recipe.
Ingredients
- 1/2 cup semisweet chocolate chips
- 2 tablespoons brewed coffee (or water)
- 2 large egg yolks
- 1/4 teaspoon salt
- 1-1/2 teaspoons vanilla extract
- 1 cup heavy cream
- 1-1/2 tablespoons sugar
- Garnish: additional whipped cream and raspberries
Tools You’ll Need
- Stainless-Steel Saucepan: I used a 2-quart All-Clad saucepan to melt the chocolate.
- Balloon Whisk: Invest in a sturdy whisk. I have a hand mixer, but there’s just something about whipping mousse by hand that feels better.
- Measuring Cup Set: This set of Pyrex measuring cups is an essential in every kitchen!
- Silicone Spatula: Don’t forget a heat-resistant spatula!
Directions
Step 1: Melt the chocolate
Add chocolate chips and coffee to a small saucepan (no larger than 2 quarts). Warm over low heat until melted and smooth, stirring frequently.
Step 2: Whisk the eggs
In a separate bowl, lightly beat eggs and salt. Add a small amount of the warm chocolate mixture to the eggs, quickly whisking. This is the process of tempering eggs with warm chocolate to prevent scrambling. Slowly add the rest of the chocolate to the eggs, whisking continuously. Stir in vanilla. Set aside to cool.
Editor’s tip: Our Test Kitchen’s favorite flavor-enhancing vanilla extract is Nielsen-Massey. See the other winners of our vanilla extract taste test.
Step 3: Make whipped cream
Beat cream until it begins to thicken. Add sugar and continue to whip until it holds a soft peak when the whisk or beater is pulled away.
Scrape the chocolate and egg mixture into the whipped cream, gently folding it until combined and no streaks of cream or chocolate remain.
Step 4: Serve
Place finished mousse into the desired serving dish or individual ramekins. Smooth tops and either garnish and serve immediately or refrigerate for up to 2 days.
Tips for Making Mousse
A perfect mousse is thick and luxurious—too thin and it’s just pudding. Make sure whipped cream is fully aerated with nice peaks before folding it into the chocolate. And make sure the chocolate isn’t too warm when it’s folded in, or it will deflate the whipped cream. Mousse will firm up even more in the refrigerator.
Since this recipe calls for chocolate chips and not bar chocolate, be sure to melt the chips slowly on low heat. If chocolate chips are melted too fast or with high heat they may seize—in other words, stiffen up and become grainy. Sometimes seized chocolate can be saved by adding additional hot coffee or water, but no guarantees.
How to Store Mousse
Mousse can be stored in the refrigerator, covered, for two days or frozen for 2 months. If frozen, the dessert may either be thawed or enjoyed as a fun ice cream alternative.
Semisweet Chocolate Mousse
A friend shared this rich velvety chocolate mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California
Frozen Margarita Mousse
Who doesn't love a frozen Margarita? This creamy frozen mousse combines ready-to-drink margarita mix and whipped topping; it's easy to put together and the freezer does all the work. Garnish with additional crushed pretzels and kosher salt to enhance the sweet and salty flavor. —Debbie Glasscock, Conway, Arkansas
Triple Chocolate Mousse Torte
When it's too hot to bake something sweet, but you're craving chocolate, my triple chocolate mousse tart is all you need. You don't have to have any specific order to the layers, so get creative. —Samantha Hernandez, Vacaville, California
White Chocolate Mousse with Pomegranate Sauce
A luscious pomegranate sauce and a sprinkling of seeds add a festive touch to this elegant mousse served in a cone made of chocolate. It’s lovely for romantic occasions, too. —JoAnn Mathias, Hoschton, Georgia
Elegant White Chocolate Mousse
Simply elegant is a fitting description for this smooth treat. Whipped cream teams up with white chocolate to make this easy recipe extra special. —Laurinda Johnston, Belchertown, Massachusetts
Orange Chocolate Mousse Mirror Cake
A shiny, mirror-like orange glaze covers a chocolate mousse cake to create a delicious show-stopping dessert your guests will be talking about for weeks to come.—Matthew Hass, Franklin, Wisconsin
Pumpkin Mousse Trifle
You can speed up this recipe by using a store-bought pound cake or baking and freezing one ahead of time. The sugared pecans can also be prepared in advance and stored in an airtight container.—Becky McClaflin, Blanchard, Oklahoma
Maple Ricotta Mousse with Candied Pecans
Try not to sneak too many of the maple-y nuts while you make dessert. With the mousse, they're even better. —Kathleen Gill, Pahrump, Nevada
Chocolate Lover's Mousse Torte
With layer after luscious layer of creamy filling and cake, Chocolate Lover’s Mousse Torte proves irresistible every time. —Brenda Fisher, Stella, Missouri
Vanilla White Chocolate Mousse
I needed a quick dessert for my daughter's bridal shower, and a co-worker gave me this vanilla mousse recipe. It's so pretty with almonds and raspberries on top. —Marina Castle, Canyon Country, California
Cherry Almond Mousse Pie
Treat your loved ones to a luscious pie with chocolate, cherries and nuts in a creamy vanilla mousse. It's a sweet yet refreshing dessert. —Dorothy Pritchett, Wills Point, Texas
Chocolate Hazelnut Mousse Cups
Three of my favorite foods—chocolate, hazelnuts and puff pastry—come together for an impressive dessert. Dress them up with a drizzle of melted chocolate and sprinkling of chopped nuts. —Roxanne Chan, Albany, California
Eggnog Mousse
Guests will always find room for this light, fluffy, mouthwatering mousse. It makes an elegant, refreshing finish for heavier meals—and it’s also a great way to use up any extra eggnog in the fridge. —Taste of Home Test Kitchen
Pumpkin Mousse Dip
I obtained this recipe from my daughter's Girl Scout leader. The fluffy pumpkin dip is great served with gingersnaps, apple slices or graham crackers. —Mary Slater, Belpre, Ohio
Key Lime Mousse Cups
Light, lovely and laced with a splash of tart key lime juice, these fancy little phyllo cups are so refreshing served as an after-dinner dessert treat...and they take just minutes to whip up! —Suzanne Pauley, Renton, Washington
Frozen Pumpkin Mousse Pie
The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. —Sheila Bradshaw, Powell, Ohio
Lemon-Lime Mousse
For a light and refreshing dessert after any meal, try this tangy citrus treat. —Kathryn Anderson, Wallkill, New York.
Fluffy Cranberry Mousse
This is a delicious and pretty salad for the holidays, but it's so good that I serve it at other times, too. I got the recipe from a neighbor who had served it with a traditional turkey dinner. —Helen Clement, Hemet, California
Frozen Pumpkin Mousse Parfaits
Even people who don't care for pumpkin pie rave about these frosty parfaits. The creamy, nicely spiced mousse contrasts wonderfully with the nutty toffee "crunch" pieces. —Jane Liska, Harbor Springs, MichiganThe post How to Make Mousse appeared first on Taste of Home.
Anna Thomas Bates