Chocolate Mousse, the Most Decadent and Fluffy

One of the first things that I learned how to make at my first job was chocolate mousse. As the one in the “garde manger” station, I was required to also make the desserts. There weren’t many of them. Crème brûlée, an assortment of crepes, as well as the chocolate mousse. I had never realized how simple it was to make this desert until I had for the first time. It was also surprisingly enjoyable to learn why you need to take the steps you do when making something properly. It may look intimidating but it really isn’t. So of course I had to write on this one.

This has always been a personal favorite of mine since I was a child. I mean come on, what kid wouldn’t love something that’s rich, chocolate, and fluffy! I have met many others with the same views as adults because come on, we’re all just children inside when it comes down to it.

Let’s get started

So to start, we have to set our mis en place. This makes sure we have all our ingredients and our equipment ready to go. Required for this is 4 eggs, 1 1/4 heavy cream, cream of tarter, and semi-sweet chocolate. We also need a stand mixer, or whisk if you want a good work out, 3 bowls, a rubber scraper, and a pot.

The Merengue

First, you’re going to want to separate four eggs. You can do this by gently cracking the eggs one by one into your hand over a bowl and letting the whites separate from the yolks through your fingers. Keep a large bowl that you will be mixing everything in to the side for the yolks. This can take practice. Make sure that when you do this, you are careful to not break the yolk and let it mix into the whites because then you will not properly be able to make your merengue.

You’re going to want to put the whites of the eggs into a mixer for this next part. If you do not own a mixer, then get ready for your intense five minute workout. Turn the mixer, or arm with whisk, on at medium speed. This allow the whites to start to become aerated. Keep going until you start to see a soft stiffness starting to form in them. Add a half teaspoon of cream of tartar. (If you do not have this in your cupboard, a tablespoon of sugar will work in a pinch.) Continue to whisk but now at a higher speed. Keep a close eye on it now as over-whisking will cause them to completely deflate. You are now looking for them to become very stiff so that if you pick up the whisk, you would see stiff peaks that hold their shape. Congratulations, you just made merengue! Once done, place this into a bowl and set to the side.

The Whipped Cream

In the same bowl that you made the merengue in, now place a cup of heavy cream in. Turn your mixer on medium speed and go until you see the same stiff peaks form again. (Over-whisking heavy cream makes butter by the way.) Set this to the side as well but you may leave this in the bow.

The Chocolate

Next, place a 1/4 cup of heavy cream on the stove in a small pot or pan. As soon as it has warmed but not started to simmer and remove it from the heat. Add one cup of your chocolate and whisk until the two are fully blended with each other.

Now, add the yolks to the chocolate, whisking vigorously so as not to scramble them. When done properly, it should look like a smooth brownie batter of sorts. Now place this to the side.

The Final Mousse

Bring your bowl of chocolate mixture back front and center now. Add a third of the merengue to the chocolate. Take a rubber spatula, and slowly fold the two ingredients together. Be careful not to deflate the mixture too much. Once done, do the same with the whipped cream. Repeat this process until all of your ingredients are combined, where now a fluffy bowl of chocolate goodness is.

Place the large bowl into the fridge and once it has settled after an hour. Add the mixture into a piping bag and make a nice swirl in a dish to wow others. There are also ways of making your own piping bag with parchment paper as well.

Or, You can place the un-chilled chocolate mousse into small dishes you wish to serve it in, then place them into the refrigerator to settle and stiffen for an hour.

Well, you’ve done it! You’ve made chocolate mousse. And who couldn’t be happy after doing that? Now, when I serve it, I put a nice topping on it as well to make it even better. My personal favorite thing is to just sprinkle a little of my favorite salt on top. Additionally, you can add fresh fruit, fruit compote/preserves, maybe even a candy bar if you’re feeling dangerous!

All I can say now is that I hope your friends, family, and significant other enjoy this wonderful treat! I hope your date does too. Really, I just hope you enjoy it!

The Recipe