Chocolate mousse can be built from whipped cream, cooked custard, egg foam or combinations of these. Each method behaves differently and has different food-safety considerations. Use pasteurized egg products or a cooked method when appropriate.
Know the method
Chocolate mousse can be built from whipped cream, cooked custard, egg foam or combinations of these. Each method behaves differently and has different food-safety considerations. Use pasteurized egg products or a cooked method when appropriate.
Match temperatures
Chocolate that is too hot can deflate cream or cook eggs; chocolate that is too cool can form flecks. Recipes often ask for components to be near compatible temperatures before folding.
Fold gently
Lighten the chocolate base with a small portion of foam, then fold in the rest with broad strokes. Stop once the mixture is mostly uniform. Excess stirring removes the air that creates mousse texture.
Chill to set
Portion mousse before chilling when possible. Cover it to prevent odours and surface drying. The setting time is part of the recipe and should not be shortened by freezing unless specifically instructed.
Serve and store
Mousse containing cream or eggs is perishable. Keep it refrigerated and do not leave it at room temperature for long periods. Use clean garnishes and return unused portions to refrigeration promptly.