Rich and Fluffy Chocolate Mousse. Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many "easy" chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real. This is the French version of chocolate mousse, a decadent chocolate dessert for special occasion.
You can make this by machine or by hand using a whisk. I used coffee in this recipe, a nice shot of freshly made espresso. This recipe is to die for!!! You can cook Rich and Fluffy Chocolate Mousse using 8 ingredients and 8 steps. Here is how you cook it.
Ingredients of Rich and Fluffy Chocolate Mousse
- Prepare 50 grams of Chocolate.
- You need 80 grams of Milk.
- It’s 5 grams of Granulated sugar.
- It’s 3 grams of Powdered gelatin.
- You need 15 grams of Water to soak the gelatin.
- It’s 80 grams of Heavy cream.
- You need 3 grams of Kirsch.
- Prepare 20 grams of Whipped cream to decorate the mousse.
The cake, with its luscious texture and moisture from Duke's, is filled with layers of fluffy chocolate mousse and enveloped in a rich ganache frosting. I'm a dark chocolate lover so I've used bittersweet chocolate, but if you like a sweeter chocolate, opt for semisweet or milk chocolate for just as delicious results." So, there is no failure in this recipe as it is meant to be and the result is dark, rich, fluffy chocolate mousse that is a joy to eat! Great for Christmas, Valentines Day or any occasion, this chocolate mousse is bound to impress! Add the cream cheese to a mixing bowl and beat with an electric mixer until light and fluffy.
Rich and Fluffy Chocolate Mousse step by step
- Melt chocolate in a double boiler. Add water to the gelatin powder and leave to soak in the fridge for 10 minutes..
- Put heavy cream in a bowl set in ice-cold water, and whisk until firm peaks form..
- Combine milk and sugar into a small saucepan and heat. Stop the heat just before it boils. Pour in the dissolved gelatin and mix everything together with a spatula..
- Add melted chocolate little by little, mixing with a whisk with each addition. When it's all blended well, strain the mixture..
- Chill until cooled and then stir in the kirsch..
- Add 1/3 of the heavy cream and whisk well..
- Add the remaining cream and mix. Mind you don't break the foamy texture..
- Pour into cups and chill in the fridge until hardened. Whip the to be used as decoration and pipe it on the mousse..
Add the remaining ingredients and mix on low speed until well incorporated. Increase speed to high and beat until light and fluffy. In our minds, chocolate mousse is pretty much a super fluffy pudding. The chocolate flavor needs to be really strong, and the texture needs to be pillowy and smooth. There are a few ways to.