Avocado Chocolate Mousse Recipe - Happy Foods Tube (2024)

FAQs

Why is my chocolate mousse not fluffy? ›

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.

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.

The melted chocolate should not be hot because the eggs will curdle when added. Nor should it be cold because the eggs won't incorporate smoothly. Make sure the melted chocolate is at body temperature.

How to Serve Chocolate Mousse. While chocolate mousse is just fine all on its own, you can fancy it up by adding a dollop of whipped cream to each dish before serving. You can also layer the mousse with raspberries and whipped cream; if you do this, serve it in glasses so you can see the pretty layers when you serve.

For an even thicker mousse, livestrong.com suggests adding in ½ tablespoon of cornstarch and ½ tablespoon of cold milk until reaching your desired consistency. Remove from heat and cool slightly before transferring it to the refrigerator to chill for 2 hours.

Simply sprinkle some powdered gelatin (around 1/2 teaspoon for every 2 cups of mousse) onto the surface of the runny mousse. Let it sit for a few minutes to bloom, then gently fold it into the mixture. Refrigerate for at least 4 hours to set.

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. You can also beat some egg yolks in a separate bowl over low heat until they increase in volume and slowly add them to the mousse mixture.

Add un-whipped heavy cream one tablespoon at a time.

If your cream looks salvageable, pour in a tablespoon of cold unwhipped cream. You'll probably have to add one fourth to one third of the amount of cream you started with, but adding a little bit at a time will help you control the consistency.

Egg yolks – this thickens up custard mixture in the mousse and boosts richness. Granulated sugar – you can adjust this slightly to taste.

Why add heavy cream to melted chocolate? ›

Semi-Sweet Chocolate: I really like Bakers brand chocolate bars, but Ghirardelli is another great option. You may also use semi-sweet chocolate chips in this recipe, which I'll explain later. Heavy Cream: Also known as heavy whipping cream, this helps to thin out the chocolate.

Cream of tartar's most popular use is to stabilize egg whites, making them less likely to deflate in dishes like meringues and mousses, but there are other uses for it too.

There's no better pairing than chocolate and strawberry. Add layers of soft, rich cake and creamy mousse, and you've got yourself a masterpiece.

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.

To keep chocolate mousse, it will need to be kept cold in the fridge. Cover the mousse with plastic wrap and keep in the fridge until ready to eat. Chocolate mousse will keep in the fridge for 4-5 days. You can absolutely freeze chocolate mousse, and it will last in the freezer for up to 2 months.

If they are over-whisked to stiff peaks it will be difficult to mix them evenly into the chocolate without deflating the mix, resulting in a flat, streaky mousse. Avoid graininess. If your recipe calls for sugar, try using icing sugar to prevent the final mousse from having any trace of the undissolved granules.

Gelatin: This classic option works effectively. Simply sprinkle some powdered gelatin (around 1/2 teaspoon for every 2 cups of mousse) onto the surface of the runny mousse. Let it sit for a few minutes to bloom, then gently fold it into the mixture. Refrigerate for at least 4 hours to set.

Chocolate mousse is a staple among chocolate desserts. It is very popular for all ages. Its texture is easy to recognize as it has a light, airy look, its chocolate flavor is intense and it's soft and melting on the palate.