The Basics: How to Make Chocolate Mousse

Published on Friday, February 19, 2010, by CHOW Food Team / Edit Post

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1. Fill the saucepan with one to two inches of water and bring it to a simmer over medium heat. Place the heatproof bowl over the water, making sure it’s not touching the water.
chocolate mousse
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  • So does you mean that all I need is 5 ounces of chocolate?

  • annsera: According to WikiAnswers and a few other online sources, a square of chocolate means an ounce.

    This really probably should have been spelled out for a series called "The Basics."

  • What the heck is a "square" of chocolate? The weight of a "square" is going to depend on the size of the chocolate bar. Do they mean 5 oz of chocolate, 2.5? What?

    By the way, olive oil mousse sounds just gross. I am not so sure sugar is so terrible either. The key is simply to eat a reasonable amount, and get a lot of excersize.

  • To Lolypop:

    Just so you know the whole fat being unhealthy thing has been thoroughly debunked. In fact the culprit in the obesity problem (and diabetes, and heart disease, and maybe even cancer) is sugar and refined starch. I'll stick with the high cream no sugar added version myself.

  • A much simpler, healthier (no oil, no cream) - and still delicious mousse, involves 8 eggs, 200 gms 72% chocolate and 1/4 -1/2 cup granulated sugar (depends on taste).

    1) Separate the eggs
    2) whisk the whites (add a 1/2 teaspoon of lemon juice to stabilize) add tablespoon of sugar, continue whisking until soft peaks
    3) melt chocolate with rest of sugar in bain marie or microwave
    3) once...+READ

    A much simpler, healthier (no oil, no cream) - and still delicious mousse, involves 8 eggs, 200 gms 72% chocolate and 1/4 -1/2 cup granulated sugar (depends on taste).

    1) Separate the eggs
    2) whisk the whites (add a 1/2 teaspoon of lemon juice to stabilize) add tablespoon of sugar, continue whisking until soft peaks
    3) melt chocolate with rest of sugar in bain marie or microwave
    3) once chocolate is melted whisk 4 egg yolks in with chocolate
    4) whisk 1/3 of whites into chocolate/egg yolk mix
    5) fold this mixture into the 2/3 egg whites
    6) refrigerate-COLLAPSE

  • G'day DeisCane from Krytsyna in Sydney. You DO NOT USE EVOO just PLAIN OLIVE OIL
    MY MISTAKE SORRY
    RECIPE:
    200g dark chocolate, melted in microwave on medium 50% for 2 minutes, stir every minute till smooth, Set aside allow to cool Combine with 200ml pouring cream, which has been whipped till thick. (the cream that is). Slowly pour in 1/2 cup REGULAR OLIVE OIL, continue to whisk until thick....+READ

    G'day DeisCane from Krytsyna in Sydney. You DO NOT USE EVOO just PLAIN OLIVE OIL
    MY MISTAKE SORRY
    RECIPE:
    200g dark chocolate, melted in microwave on medium 50% for 2 minutes, stir every minute till smooth, Set aside allow to cool Combine with 200ml pouring cream, which has been whipped till thick. (the cream that is). Slowly pour in 1/2 cup REGULAR OLIVE OIL, continue to whisk until thick. Spoon into serving glasses, refrigerate 10 Minutes or till ready to serve with berries-COLLAPSE

  • Why would you use EVOO? Wouldn't that give it far too much flavor?!

  • Okay I have one better for you OLIVE OIL CHOCOLATE MOUSSE that is ready in10 minutes. NEED ONLY 3 Ingredients & there are NO EGGS.... 200gram chocolate, 200ml heavy cream, whipped & 1/2 cup Extra Virgin Olive Oil by renowned Melbourne (The Press Club his 2 star sold out restaurant) AUSSIE/GREEK Chef GEORGE CALOMBARIS I mention his Restaurant to show how good he is try:...+READ

    Okay I have one better for you OLIVE OIL CHOCOLATE MOUSSE that is ready in10 minutes. NEED ONLY 3 Ingredients & there are NO EGGS.... 200gram chocolate, 200ml heavy cream, whipped & 1/2 cup Extra Virgin Olive Oil by renowned Melbourne (The Press Club his 2 star sold out restaurant) AUSSIE/GREEK Chef GEORGE CALOMBARIS I mention his Restaurant to show how good he is try: readysteadycook.ten.com.au/2685.htm George also has a SMOKED CHOC. MOUSSE very similar recipe BUT ONLY 150 grms melted choc, 150ml whipped heavy Cream 3-4Tblspn Olive OIl made in a jiffy Try www.masterchef.com.au/braised tomatoes with smoked chocolate mousse.htm Excellent comments on the mousses BOTH are made in 10 MINUTES once you have added the oil NO REFRIGERATION NEEDED I HOPE SOMONE WILL TRY-COLLAPSE

  • In honor of Ms. Gray, try chocolate truffle cake instead, which is essentially chocolate mousse with two ingredients. Use one part heavy cream, whipped until just mousse-like (very loose); it shouldn't be too cold. Melt best quality 70% bittersweet choc over simmering water. Stir in last piece off the heat. It should be warmish, but not hot when you incorporate it into the cream. For flavor you...+READ

    In honor of Ms. Gray, try chocolate truffle cake instead, which is essentially chocolate mousse with two ingredients. Use one part heavy cream, whipped until just mousse-like (very loose); it shouldn't be too cold. Melt best quality 70% bittersweet choc over simmering water. Stir in last piece off the heat. It should be warmish, but not hot when you incorporate it into the cream. For flavor you could a drop of liquor like Gran Manier, but I like it straight. It's gorgeous just spooned onto a decorative platter with dutch process cocoa sifted over the top and extra whipped cream to go along with. fayefood.com-COLLAPSE

  • This doesn't seem basic. It seems more complicated than most of the recipes posted on Chow. Chocolate pudding is basic.