Classic Chocolate Mousse never goes out of style. This dessert is the perfect marriage of light-as-air texture and rich, chocolate-y flavor. It just melts in your mouth.
You know I always try to give you a little background and context for my recipes. But, honestly, what is there to say about Classic Chocolate Mousse? It’s chocolate, it’s light-as-a-feather and it’s completely delicious.
And, it’s surprisingly easy to make. If you can whip cream, you can make chocolate mousse. The key to a good Classic Chocolate Mousse is to use good chocolate to flavor the dessert. I like to use a high-quality semi-sweet chocolate (NOT chocolate chips) in the 60% – 70% range.
The percentage listed on a chocolate package refers to the percentage of cocoa solids in the chocolate. The higher the percentage, the less sugar in the chocolate. 70% chocolate is less sweet than 60% chocolate. Callebaut is my chocolate of choice, but Ghiradelli is widely available in supermarkets and is a good choice too.
The only other consideration for making a great Classic Chocolate Mousse is to whip plenty of air into the ingredients, and to fold the various components together very gently to retain as much as the air as possible.
I like to pipe the mousse into serving dishes and top it with whipped cream, as I show it in the photos. But Classic Chocolate Mousse is also a wonderful cake filling. It’s one of my favorite fillings for Chocolate Genoise. The light and airy texture of the mousse is perfectly matched to the light and airy texture of the genoise.
Watch this video to see how to make Classic Chocolate Mousse:
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