Chocolate mousse | Jamie Oliver recipes (2024)

FAQs

How to make Gordon Ramsay chocolate mousse? ›

To begin, add a little water to a saucepan and bring to a simmer on medium heat. Add the cream and vanilla extract in a food mixer or bowl and whisk until it is a thick consistency. Break the chocolate into small pieces and place in the microwave on the highest setting in 20-second bursts until fully melted.

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.

That could be because the cream is too cold, making the melted chocolate clump together. Or it could be because you beat the eggs too much. Homemade mousse can also be too thick and heavy, without the light airiness you'd hope for.

This depends on the consistency of the whipped cream as well as the other ingredients used. Indeed, a small mistake can completely make or break your mousse as the light and creamy texture is the most important thing about a mousse. If your mousse feels grainy, it's because you have overwhipped your cream.

Why is my chocolate mousse grainy? 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.

Use a liaison to thicken up mousse

It can take many different shapes depending on the recipe it's being added to, but it is most often a mixture of egg yolks and heavy cream. Livestrong points out that what makes a liaison great for thickening a mousse is that it isn't adding anything new to the recipe.

Mousse is the stuff of dessert dreams: incredibly light and also ridiculously rich. At its most basic, mousse is made by folding aerators into a base. These aerators can be whipped cream, meringue (egg whites + sugar), pâte à bombe (whole eggs and/or egg yolks + sugar), or a combination.

Step 2: Incorporating air. This is probably the most crucial step and it's what really defines the consistency of your mousse: adding air bubbles into the mouse. There are roughly two ways to do so: Whisk an ingredient that's good at holding onto air itself, such as heavy cream or eggs.

To take a step back, mousses generally comprise four components – the base, the egg foam, a setting agent and whipped cream.

Don't overdo it when it comes to thickening. Try adding a small amount of cornstarch to a little water, and add it to the mousse a little at a time and see how it thickens the texture.

Why is my mousse so soupy? ›

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.

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.

Sweetened mousse is served as a dessert or used as an airy cake filling. It is sometimes stabilized with gelatin. Savoury mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.

While it uses only a few ingredients, chocolate, eggs, butter, vanilla, and heavy cream, its chocolate flavor is rich and its texture is silky smooth and airy, almost foamy. And foamy is an apt description as "mousse" is French for 'froth' or 'foam'.

Traditionally, pudding gets its thick consistency from being cooked (which activates the cornstarch), while mousse is not cooked. Texture: Because these two creamy desserts use different methods of thickening, the texture also varies. Pudding is semisolid and more dense, while mousse has a lighter, airier texture.

While the ingredients are similar, chocolate pudding is cooked on the stove to activate the cornstarch or flour, depending on the recipe. Mousse is not cooked. It develops its airy texture just from whipped cream.

Pull this chocolate mousse recipe together with four simple ingredients: eggs, cream, sugar, and semisweet baking chocolate. The only trick is taking care when combining the ingredients — but the Betty Crocker Test Kitchens have made that part easy.

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.