Chocolate Mousse

Chocolate mousse is a decadent and velvety dessert with a rich and creamy texture. It is a classic French dessert that has gained popularity worldwide. The primary ingredient in chocolate mousse is, as you might have guessed, chocolate, which is melted and then combined with other key components to create a luxurious and airy texture.

Chocolate mousse is characterized by its silky-smooth and airy consistency. It is crafted by melting chocolate and then incorporating it into a mixture of whipped cream or egg whites, or a combination of both. The result is a light and indulgent mousse with a pronounced chocolate flavor that captivates the palate.

I will share two different recipes for chocolate mousse, one of which is my own, and the other by the CSCA.

I have had a love-hate relationship with chocolate mousse since day one. First, a little background - The way I make my recipes is by researching ones that others have posted, reading reviews, and combing bits of them. For chocolate mousse, I went about it as usual, constructing a recipe. In the baking process, however, I got frustrated, confused with my own directions, and ended up ruining multiple bakes out of anger. When I finally achieved the smooth rich mousse I was going for, it was such a relief, and it tasted great!

My Recipe:

Crust:

25 Oreos, crushed(with cream)

1/3 cup butter, softened

Filling:

3 cups heavy cream, divided

1 (12-ounce) package semisweet chocolate chips

1 teaspoon vanilla extract

1 pinch salt

Topping:

1 cup heavy cream, chilled

1/4 cup white sugar

Preheat the oven to 350 degrees F and Generously grease a 9-inch springform pan.

Make the crust: Mix together crushed cookies and butter in a medium bowl until well combined. Press the mixture evenly into the prepared pan. Bake in the preheated oven for 5 minutes. Put into the fridge to cool.

Make the filling: Combine 1 cup cream, chocolate chips, vanilla, and salt in the top of a double boiler. Heat, stirring occasionally, until the chocolate is fully melted and the mixture is smooth. Pour chocolate mixture into a large bowl and cool to room temperature, stirring occasionally.

Beat 2 cups cream in a second large bowl until stiff peaks form. Fold into chocolate mixture until well combined. Pour mixture into cooled crust. Chill pie in the refrigerator for at least 6 hours before topping and serving.

For whipped cream topping: Beat chilled cream and sugar with an electric mixer in a medium bowl until stiff. Pipe onto the top of the pie or spoon dollops onto each slice to serve.

Cambridge School of Culinary Arts Recipe:

Crust:

Non-stick spray

6 tablespoons unsalted butter

1 ounce semisweet chocolate, evenly chopped

30 chocolate wafers, pulverized in a food processor

Spray a 9 inch pie plate with vegetable non-stick spray. Set aside until ready to use. In a small saucepan combine butter and chocolate until melted. In a food processor fitted with a steel blade, process cookies until finely ground. Add chocolate mixture and process until crumbs are moistened. Press crumb mixture evenly into pie plate. Freeze until firm, approximately 30 minutes.

Filling:

8-10 ounces semisweet chocolate, melted and cooled

8 tablespoons unsalted butter at room temperature

¾ cup confectioners sugars, sifted

2 eggs

2 teaspoons vanilla

1 cup of heavy cream

In a medium size bowl with an electric mixer cream the butter with the confectioners' sugar until light and fluffy. Blend in the melted, cooled chocolate. Add the eggs one at a time, beating a full 5 minutes after each addition. Do not cheat because the texture developed from beating is important. Add vanilla.

In a chilled bowl with chilled beaters, whip the cream until medium stiff peaks form. Fold the whipped cream into the chocolate mixture. Spoon into the prepared crust. Chill at least 3 hours to set.

The pie may be decorated with rosettes of whipped cream and chocolate shavings or curls.

Raspberry Coulis:

2 cups raspberries, frozen

½ cup sugar (or to taste)

Combine the raspberries and sugar in a saucepan. Cook until the berries are broken up and the sugar dissolves, only a few minutes. Strain to remove seeds. Chill before serving.

Whether served in elegant ramekins, as part of a layered cake, or in a chocolate crust, chocolate mousse is celebrated for its ability to provide a sophisticated and satisfying conclusion to a meal, pleasing chocolate enthusiasts with its melt-in-your-mouth consistency and intense cocoa experience.

For me, chocolate mousse has been similar to tiramisu in its versatility and easiness to make! I have whipped it up many times the night before a party or reunion, and its saved the day every time. Both recipes can be covered with seran wrap or foil and stored refrigerated for up to two weeks. Enjoy!