Chocolate mousse in minutes recipe (2024)

What are the secrets to the best chocolate mousse?

A great chocolate mousse is all about creating a foam and then stabilising it. The airiness is created by beating both the egg mixture and the cream. When beating the eggs and sugar, make sure you do it for the full 5 minutes - the mixture needs to have doubled in size, so you know you’ve successfully created loads of little bubbles of air. It is also important that the cream is whipped until firm peaks form. Don’t get too overzealous with the cream, though, as you don’t want to over-whip it and create butter! Another important step is to cool the chocolate after melting before folding it into the egg mixture. The two components need to be close to the same temperature to prevent the chocolate from seizing. While the chocolate stabilizes the mousse, trapping in the bubbles of air, so does the fridge. The mousse needs to chill for at least an hour or preferably overnight. We like to take the mousse out of the fridge 15 minutes before serving as by taking the cold edge off, your spoon slides more easily into the creamy dreamy chocolate.

What chocolate should I use in this chocolate mousse recipe?

You may have been at the supermarket and seen chocolate with percentages on the label. This refers to the amount of pure cacao in the chocolate. Everyday snacking chocolate contains sugar and milk as well as cacao in order to get that sweet and creamy taste and texture. Dark chocolate contains less to no dairy solids. Cadbury’s Baking Dark Chocolate contains 45% cocoa solids which makes it a good all-round crowd pleaser. If you wanted a more intense bitter-sweet chocolate flavour, you could buy dark chocolate with anywhere between 70% - 90% cocoa solids.

How do you whip cream to firm peaks?

First off, for cream to be whipped it needs to be chilled. The fat in the cream won’t work as a stabiliser when at room temperature. When chilled the fat globules not only emulsify more easily, but they stay emulsified for longer. You can even use a chilled bowl to create a really cool environment for the cream. The bowl needs to be large enough to contain the cream once it's whipped. Start with the beaters on low as the cream tends to splatter – another reason for the big bowl - and then slowly increase the speed. You know you have achieved firm peaks when you lift the beaters and a swirl of cream sits up. If a little curl appears the cream is at medium peaks and can go a bit further.

Can you twist this chocolate mousse recipe?

While perfect as is, this chocolate mousse recipe lends itself to the addition of various different flavours. Chocolate loves orange so finely grated zest can be added as well as Grand Marnier or Cointreau. Vanilla can be added as well as coffee or mint essence. On taste.com.au we have recipes for all tastes and dietary requirements – even vegan and egg free. Check out our collection here.

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