This chocolate mousse is sweet and delightfully chocolaty, but if you really want an intense chocolate flavor, go ahead and use a
. The higher the cocoa percentage, the more intense the flavor. You’ll probably want to stick with a chocolate between 60% and 80%; anything more than that and the mousse will start to get bitter.
Why is my chocolate mousse not fluffy?
If your mousse is not fluffy, it may be because your cream was not adequately whipped when you folded it into the chocolate mixture. Or if the mixture is too warm, it will deflate your whipped cream. To revive your chocolate mousse, try whisking it in a bowl with a large whip. Make big, exaggerated circles with the whip to work some air into the chocolate mousse. If that isn't enough to make your chocolate mousse fluffy, you can fold more whipped cream or whipped topping into it. For more tips, check out
how to make mousse.
What kind of dish can you use to serve chocolate mousse?
I like to serve my chocolate mousse in clear glass dishes—bowls, sundae dishes, parfait cups or even wine glasses. Serving your mousse recipe in glass lets everyone admire the mousse’s rich color and attractive texture. These indulgent
mousse dessert recipes will also look appealing in a glass dish.
What else can you use to garnish chocolate mousse?
One of the easiest things to do—which is frankly pretty impressive—is to shave big curls of chocolate directly onto the mousse. Take a large chocolate bar that is at room temperature. Rub the palm of your hand over the long side of the bar a few times. With a vegetable peeler, shave large curls down the length of the bar. You can also grate the bar over the mousse with a
microplane.
—Christine Rukavena, Taste of Home Book Editor and
James Schend, Taste of Home Deputy Culinary Editor
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