Chocolate Mousse

Today on Crispybake’s Kitchen, we’re making chocolate mousse. So let’s get started.

Chocolate mousse is such an indulgence. It’s just like rich, but light as air, and creamy at the same time. You can also add like wonderful things to it to get other flavors. I might have a little dash of some orange liqueur in there. These are for the kids though, so today I will not be doing it.

Ingredients

For this recipe, you’ll need eggs, a little bit of granulated sugar, some heavy cream, and a nice semi-sweet chocolate. First off, you only have four ingredients for this delicious recipe.

• ◯ Semi-sweet chocolate, 8 ounces (225g)
• ◯ Large eggs, 3 (separated)
• ◯ Granulated sugar, one third of a cup or 66 grams
• ◯ Heavy cream, 1 1/4 cups (approx. 300ml)
• ◯ Heavy cream, 1 cup (approx. 240ml)

The primary one is the chocolate. So choose a chocolate that you love. This is not a time for most chocolate chips. Today I’m using semi-sweet, but you could use a combination with some more bitter sweet for that extra chocolatey punch. It’s really up to you.

Directions

Step 1-3: Preparation of Chocolate and Egg Mixture

1. Give this a nice chop. We want to have smaller, uniform pieces of chocolate so it melts in the cream. That looks nice and chopped even for my Virgo mind. It’s okay, I’m setting it aside. Bye bye.

2. All right, three large eggs. Here’s a deal. You want to separate these into separate bowls even though it means more washing up for you. Just plop it right in. All right, so one precious egg yolk into a bowl. Add that egg white into the clean bowl of your stand mixer or a large bowl if you’re using a hand mixer. Crack the next egg in. I’m using my hands to remove the egg yolk because I find that that’s the best way for me. I’ve had yolks break in my hands, but I’m like fairly fast, so they don’t go into the egg whites. So now, three egg yolks. This should have been in the large bowl, but eggs should dishes are fine.

3. Combine the three egg yolks with the one third of a cup or 66 grams of granulated sugar. You could also use castor sugar if you wanted. Now, we’re gonna mix this up. Mm, I love this moment. There’s so many possibilities of things that could be happening. It’s like, this is a starting point for most custards. So, the custard fiend in me is very excited. Set this aside, and now our next step is involving some cream.

Step 4-6: Heating Cream and Melting Chocolate

4. This is an amount of cream that’s divided. The first step is to use one and a quarter cups. We’re gonna add one and a quarter cups. This is gonna get placed over medium heat for a few minutes, just until it starts steaming, we wanna have a nice cozy place for the chocolate to melt.

5. While your cream is warming up, you can do a dish or two and hunt down the little cups you’re gonna put your chocolate mousse in. That is one of the pain points of making chocolate mousse. What will you put it in? Find those cups and get them out while this warms up.

6. Cream is warmed up, and now I’m gonna add the chocolate in. Don’t waste any of this chocolate. It’s not the easiest thing to make in the world, so. Stir it in just to give it a little bit of a head start for melting. And really, if you chopped your chocolate fairly finally, this will form an amazing easy two-ingredient chocolate ganache recipe right away. So, stir, stir, stir, and you’ll see it come together. That’s easier, isn’t it? All right, just like one second of whisking it all came together. Now I have a silky, wonderful and very loose ganache.

Step 7-8: Cooling Mixture and Whipping Egg Whites

I get a lot of questions from people about using raw eggs and desserts. Like, if you’re making anything meringue-based, that’s not baked. You’re gonna have some raw eggs in it. If you don’t like the idea of that, you can pasteurize your eggs. I’ll put a little bit of sugar in it. You can pasteurize your eggs. I’ll put some description box realness below, where you can just get the instructions. And in some supermarkets, you can buy pasteurized eggs already.

7. Okay, this is going to be set aside for a little bit of time. Right now, it’s a dish bit warm. We want to be closer to room temperature, so go ahead and do a couple more dishes. In the meantime, magic of editing will be right back.

8. And now, we’re going to whip those egg whites up until they’re nice stiff peaks. So mix it up on high. So right now, we’re whipping up the egg whites. And if you’re wondering, like, why? This is an add a lot of volume into the mousse and make it light as air. And that’s it. It’s lightening things up. It’s not a pot of cream. It’s a chocolate mousse. I almost like walked away and did a couple things. And I looked and this was right at a stiff peak. Like, this is a nice stiff peak. There is such a thing as overbeating your eggs. And you don’t want to do that because the consistency will be a lot.

Step 9-11: Folding Mixtures and Whipping Cream

9. All right, here’s the deal. This is velvety and rich and soupy. This has a lot of microscopic tiny little bubbles in here. So what I want to do is add some of the mixture in. Like a third of it. I’m just going to beat that in. So this is called lightening the mixture. You’re sacrificing a lot of air bubbles. But the chocolate mixture becomes lighter and more airy. And now you can fold the rest in and really maintain the volume. Get the rest of those egg whites out. And this is one of my favorite things to do in a recipe. We’re going to use this dirty bowl for the next step. So you don’t have to wash it. So I’m folding this in and it’s okay if I see a few streaks remaining. Like right now the bottom is a little bit more chocolatey.

10. Because in the next step I’m going to be whipping up the remaining cream and making this just a little bit richer and a little bit lighter and more velvety. So we want one cup of whipping cream in there. We’re going to mix this in and wipe it up. So we’re going to beat this cream until my stiff peaks form. You want it right to the edge where it almost becomes butter. Okay, now it’s ready. Alright. I always like to finish it off by hand though. Yeah, that’s a nice consistency.

11. We’re going to fold this whipped cream into our chocolate mousse. And just really try to avoid like pulling a straw out. Because at this point it’s this deliciousness. But it’ll be that much more amazing once it chills and sets and we add a couple more things to the very end. That is some amazing mess. It looks so creamy and indulgent.

Step 12-13: Setting and Serving

12. Alright, I’m pouring this into a Pyrex just like in Porex. Now we’re going to fill these little containers up as high as you’d like. It’s totally up to you. Pour the remaining mousse into your cups. Place them on a tray and now these are going to go into the fridge for at least four hours. But they could be there for up to two days. And no one’s going to know.

13. Look at these beautiful chocolate mousse. I’m going to add a healthy dollop of whipped cream on top of each of these cups. This is optional but it’s my favorite part. Finish off with a sprinkle of chopped chocolate. And just like that, your mousse is ready to serve. That is light as air. Creamier than you can imagine and just perfect. Oh! You’ve got to try this recipe and I’ll see you in the next video. If you like this recipe, you might also enjoy making a quick and easy chocolate lava cakes recipe.