Skinny Chocolate Mousse Recipe | Simple Nourished Living (2024)

FAQs

What is the thickening agent for mousse? ›

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. The amount of gelatin can be altered depending on the desired texture.

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.

A runny mousse that won't set is caused by the opposite of the reason for grainy mousse. If your mousse won't set, it is most likely because you have under-whipped the heavy cream. Perfectly whipped cream will stabilize the mousse as it sets in the refrigerator.

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.

Create an arrowroot or cornflour slurry from ½ tablespoon of arrowroot/cornflour and 2 tbsp of cream or milk. Add the mousse back into a saucepan to heat up and then whisk in the slurry until it thickens.

What's the ideal texture for the chocolate mouse cake mixture? In this recipe, we will be using cornstarch instead of gelatin to thicken the mousse mixture. Compared with gelatin, cornstarch can bring the chocolate mousse cake a creamier texture, and allow it to be vegan friendly.

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.

Four basic components of a Mousse

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.

Bavarian creams differ from mousses in that they are usually made by thickening a custard sauce with gelatin, then folding in whipped cream (not whipped egg whites). Mousses can be served “standalone” in a dessert cup or used as filling for cakes and Charlottes.

Mousse is both an easy and difficult dessert to make, just because the different components need to be at the correct temperatures when assembling. 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.

How do you stiffen chocolate mousse? ›

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.

To mix a mousse, the whipped cream has to be gently folded in with the other ingredients using a spatula until it's properly mixed and there are no streaks. Do not mix vigorously as it will completely ruin the texture of the mousse.

Common mistakes when making mousse (and how to fix them)

It's easy to remelt the chocolate in the microwave until smooth and try again. A grainy mousse is also a result of overbeating so only beat for 1-2 minutes, or until the mixture resembles lightly whipped cream.

The mousse can be stored in the fridge for up to four days, though is at its best within the first two days. We would suggest covering the tops of the glasses or ramekins tightly with food wrap, so that the surface of the mousse doesn't dry out too much.

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.

Cornstarch is the most common thickening agent used in the industry. It is mixed with water or juice and boiled to make fillings and to give a glossy semi-clear finish to products. Commercial cornstarch is made by soaking maize in water containing sulphur dioxide.

"On curly hair, mousse gives great definition, shine and volume but on fine hair, it adds buildable volume." Essentially, mousse adds heft to finer hair, which helps with that luxuriously thick look. "It helps to 'bulk' out the hair from roots to ends," explained Ryan.