Vegan Chocolate Mousse - CREAMY FOOLPROOF RECIPE (2024)

FAQs

What can go wrong when making chocolate mousse? ›

Temperature is one of the most important factors to consider when making chocolate mousse. If your chocolate becomes grainy when you add the whipped egg whites or cream, it has cooled too much and hardened into small grains.

Mousse requires the same attention to temperature. It gets its light texture from the air bubbles whipped into egg whites or heavy cream. Both need to be at the appropriate temperature to produce the desired result. Heavy cream should be as cold as possible when it's whipped.

The thickener:

Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base.

Not following the whipping time given in the recipe and over whipping separates the cream into butter, which gives a grainy and broken texture to your mousse.

Chocolate with more cocoa butter in it will render the chocolate mousse heavy and thick. How to choose the right fluidity? Too much fat in the recipe creates a texture that is too thick and heavy. Cream with a 35% fat content in combination with a three-drop chocolate yields the perfect texture.

If you over-whip the cream, you'll end up with a grainy mousse (although you can try to remedy it by whisking in a few extra tablespoons of cream). An electric hand mixer and a nice big bowl are my tools of choice, but a big balloon whisk and a chilled mixing bowl work well, too.

Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.

Heavy cream – this rich ingredient makes the mousse light and fluffy and amazingly decadent. Egg yolks – this thickens up custard mixture in the mousse and boosts richness. Granulated sugar – you can adjust this slightly to taste.

Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product. If your recipe can't be modified, Hillers advises finding a substitute recipe.

Xanthan Gum

A popular ingredient in both gluten-free and vegan baking, xanthan gum can also be used to thicken vegan sauces, stews, and soups. To thicken a gravy or sauce with xanthan gum, start by making a slurry with a small amount of xanthan gum and water.

How to make chocolate mousse more thick? ›

You will need to add a thickening agent such as cornstarch or additional egg yolks, but be aware that it is very difficult to add just the right amount to thicken the mousse so it doesn't turn into a chocolate pudding. Don't overdo it when it comes to thickening.

To fix a soupy pot de crème or chocolate mousse, you can try the following: Chill the mixture: Put the mixture in the refrigerator and let it cool completely. As it chills, the mixture will thicken. Add more chocolate: Melt additional chocolate and fold it into the mixture to make it thicker.

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 chocolate mousse should be.

Gelatin at ~1% in mousses without chocolate and at ~. 5% in mousses with chocolate will be plenty in most cases. It provides enough stability for unmolding or filling cakes without losing it's identity as a mousse.

The first could be that you over or under-whisked your whipped cream. The most important part of a mouse is the creamy, soft texture and the best way to maintain that texture is to ensure that your ingredients are mixed well enough that they are firm but not overly soft. It's about finding the right balance.

Getting the wrong ratio of ingredients, grabbing the wrong kind, or mixing things in the wrong order can easily spell disaster though. One such disaster is a runny mousse. As mentioned earlier, the main attraction of a mousse is its wonderful texture.

Bringing your chocolate mixture to a temperature of 35 to 40°C (for chocolate mousse based on crème anglaise) or 40 to 45°C (for chocolate mousse based on pâte à bombe) before folding it into a cooler mixture (e.g. whipped cream) is crucial to keep the chocolate from setting, which would create little lumps and give ...