How to make BETTER CHOCOLATE MOUSSE | Solving 2 problems | DallasChocolateClasses.com

This video addresses two of the most common mistakes made when making a simple ganache-based chocolate mousse--or any chocolate mousse. Chocolate mousses are simple recipes, but the technique requires attention to some important details that will make the difference between a mediocre chocolate mousse and a great one. Watch this video to see how you can better master chocolate mousses.
Thanks for watching! All my recipes are thoroughly tested exactly as presented in my videos so that you can easily replicate them. All photos are my own and represent the exact product you see created in the video. However, if you have any problems or need more help or are just curious about anything regarding the recipe, please ask any questions or submit comments and I’ll be glad to answer them to help you keep learning more.
Chef Zach
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Ingredients:
- 1 1/3 cups (176 g) 61% cacao dark chocolate chopped evenly or in wafer form.
- 1/2 cup (134 g) whole milk (or almond milk or half-and-half)
- 1 cup + 2 tsp (248 g) heavy whipping cream, well chilled
TIPS & EXTRAS:
- There are many types of chocolate mousses that have other ingredients that make up the base: egg-based creams, fruit purees, etc. These general principals of correctly whipped aerators and the temperature of the base still apply, although some adjustments may need to be made.
- You don’t necessarily have to place the bowl and whisk beater in the refrigerator in order for the cream to whip. The essential rule is that cream itself be cold. However, if you’re going to whip your cream by hand, then it helps to chill the bowl and whisk, too, to make it whip faster to save your arm!
- For this recipe and others using whipped cream as the aerator, you can add a little bit of liqueur, extracts, or pinches of your favorite spices just before whipping it, for a little extra boost of flavor that goes well with the chocolate.
- Don’t forget that your chocolate choice (therefore you chocolate’s performance) is going to impact the texture somewhat, too. Always find the chocolate that works best for your recipe and stick with that same chocolate for consistent results. For this recipe, I always use Valrhona 61% cacao dark chocolate (“Extra Bitter”) when I want the same result over and over.
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[@biancawittmann2895]

This has been a true game-changer for me! Thank you so much for these precious tips! I’ve learned that details surely matter! Standing ovation to your admirable work!

[@dallaschocolateclasses2024]

I’m so glad to hear! And thank you so much for your comment.

[@nicholasmacoretta7469]

I followed Julia Childs recipe to a T and would always get the beautiful billowy and flowing mousse when setting that I see in your videos. Having watched so many people make it before and have a much thicker, stiffer mousse before setting I thought I was doing it wrong. This video puts my mind more at ease.

[@dallaschocolateclasses2024]

So glad! Thank you for the comment!

[@j565tyty]

This was super useful thank you!

[@dallaschocolateclasses2024]

You’re welcome, I’m glad you found it helpful! Chef Zach

[@sreedevil7467]

Thank u for the valuable inputs😊

[@dallaschocolateclasses2024]

My pleasure 😊

[@butteryum]

love your suggestion to not over whip the aerator. really enjoying the voice-over format too!

[@dallaschocolateclasses2024]

Thank you, Patricia! I'm trying to address those problems I see most often. :)

[@xd_sama2038]

Amazing I always over mixed my webbing cream which lead to the mousse to saperatr

[@dallaschocolateclasses2024]

I’m so glad it helped! Thanks for commenting and please do share any other experiences.

[@Butterbugs]

Wonderful video! Thank you. What do i do if it splits? Is there any way to fix it?

[@dallaschocolateclasses2024]

Thanks for your comment and question! You could try folding more whipped cream into it, just be sure not to deflate it by overworking it!

[@user-jz2rx9zh1p]

If the chocolate mousse is runny after refrigerating then do I whip it again?

[@dallaschocolateclasses2024]

If a chocolate mousse hasn’t set to a spooning texture, or especially remains runny, after it’s been refrigerated then I would say the mousse isn’t formulated properly. Whipping it when it’s chilled may help bring some body to it but probably won’t result in a properly textured mousse. What was your recipe? Please provide the exact chocolate you used.

[@aliciankondi308]

What do you do if it’s too runny ?

[@dallaschocolateclasses2024]

Hello. You can always melt more chocolate into the mixture until it thickens to the consistency you want.

[@greensofa3234]

how do i make it so that u can see air bubbles inside the mousse?

[@dallaschocolateclasses2024]

There are two possibilities: use egg whites instead of cream to lighten the mixture. Ensure you have stable beaten egg whites. Also, do not pipe the mousse once the egg whites are folded in but instead gently pour it into a serving dish. Piping can constrict the mousse and deflate the air bubbles, making the mousse more dense.