Easy
30min
NA
Makes approx. 10 mousses each
An Original Recipe by Valrhona
Utensils:
- Stand mixer
- Spatula
- Thermometer
Made with the products below :
1. Dark chocolate mousse
Ingredients :
- 75g Heavy cream 36%
- 150g GUANAJA 70% or 160g CARAÏBE 66% or 160g MANJARI 64% or 170g ÉQUATORIALE NOIRE 55%
- 30g Egg yolks
- 100g Egg whites
- 25g Sugar
2. Milk chocolate mousse
Ingredients :
- 75g Heavy cream 36%
- 2g Gelatin
- 195g JIVARA 40% or 210g CARAMÉLIA 36% or 215g ÉQUATORIALE LACTÉE 35%
- 30g Egg yolks
- 100g Egg whites
- 25g Sugar
3. Blond dulcey 32% chocolate mousse
Ingredients :
- 75g Heavy cream 36%
- 2g Gelatin
- 195g DULCEY 32%
- 30g Egg yolks
- 100g Egg whites
- 25g Sugar
4. White chocolate mousse
Ingredients :
- 75g Heavy cream 36%
- 3g Gelatin
- 195g IVOIRE 35%
- 30g Egg yolks
- 100g Egg whites
- 25g Sugar
Steps:
- Heat up the cream and, if necessary, add in the rehydrated gelatin.
- Make a ganache by gradually combining the hot cream with the melted chocolate. Make sure that the ganache is at 105-115°F(40-45°C) and completely emulsified before adding the egg yolks.
- At the same time, beat the egg whites and sugar until they form soft peaks.
- Add one-quarter of the beaten egg whites to the ganache, mix and finish off your chocolate mousse by delicately adding the remaining whites.
5. Strawberry Inspiration mousse
Ingredients :
- 260g Strawberry purée
- 6g Gelatin
- 170g STRAWBERRY INSPIRATION
- 310g Heavy cream 36%
Steps:
- Slowly combine the hot purée with the melted STRAWBERRY INSPIRATION. Mix using an immersion blender to form a perfect emulsion.
- Once the mixture is at 95-105°F (35-40°C), combine with the cream.
- Store in the refrigerator for 12 hours before use.
Why is my chocolate mousse runny?
If the ganache is too warm the chocolate mousse won’t set. Make sure the mixture is at the right temperature (105–115°F).
Can I make chocolate mousse without eggs?
Yes, it exists a lot of chocolate mousse recipes with whipped cream or aquafaba (whipped chickpea water) instead of eggs. Our dark chocolate plant-based mousses is a good vegan-friendly option for example.
How do I keep chocolate mousse light and fluffy?
Fold in the whipped egg whites very gently to avoid deflating the mixture. Don’t overmix it. Start by adding only 1/4 of them first to "break the texture" before adding the 3/4 remaining gently.
How long should my chocolate mousse set in the fridge before degustation?
At least 3-4 hours, but overnight is perfect too.
What cream works best for chocolate mousse?
Always use heavy cream with at least 30–36% fat. Light creams are too fluid.
Can I flavor my chocolate mousse?
Definitely. Add coffee extract, citrus zest, liqueurs like Grand Marnier or spices for custom flavors. A pinch of sea salt on top of your chocolate mousses also makes the difference!
Why does my chocolate mousse turn grainy?
It happens if the chocolate burns, is too hot, or the emulsion breaks. Always melt chocolate gently and blend the emulsion for a smooth finish.
