Chocolate Peppermint Mousse Recipe in Microwave | Best Recipe Box (2024)

FAQs

Why did my chocolate mousse go hard? ›

Why is my chocolate mousse grainy? Temperature is one of the most important factors to consider when making chocolate mousse. If your chocolate becomes grainy when you add the whipped egg whites or cream, it has cooled too much and hardened into small grains.

You will need to add a thickening agent such as cornstarch or additional egg yolks, but be aware that it is very difficult to add just the right amount to thicken the mousse so it doesn't turn into a chocolate pudding. Don't overdo it when it comes to thickening.

This chocolate mousse needs to chill for at least 30 minutes, but the longer the better. Mousse is the perfect recipe to make ahead of time in preparation for a celebration or dinner party. It will last in the refrigerator for up to three days, and the flavor will only get better over time.

Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.

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.

Sometimes, the mousse can turn out to be too firm or too liquid. This depends on the consistency of the whipped cream as well as the other ingredients used. Indeed, a small mistake can completely make or break your mousse as the light and creamy texture is the most important thing about a mousse.

Gelatin: This classic option works effectively. Simply sprinkle some powdered gelatin (around 1/2 teaspoon for every 2 cups of mousse) onto the surface of the runny mousse. Let it sit for a few minutes to bloom, then gently fold it into the mixture. Refrigerate for at least 4 hours to set.

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.

If you over-whip the cream, you'll end up with a grainy mousse (although you can try to remedy it by whisking in a few extra tablespoons of cream). An electric hand mixer and a nice big bowl are my tools of choice, but a big balloon whisk and a chilled mixing bowl work well, too.

Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product. If your recipe can't be modified, Hillers advises finding a substitute recipe.

How do you revive chocolate mousse? ›

Not a healthy option but adding corn starch can fix it. Mix a tablespoon of corn starch with water or milk and add it to liquidy mousse, heat it up it will thicken up.

If you whip to medium or stiff peaks, you run the risk of overwhipping during the folding process and ending up with grainy mousse at best and chunky buttery mousse at worst. Ew. Consider whipping the cream by hand so you can more closely watch the texture and stop before over-whipping.

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.

Aquafaba – this works great in mousse – replace egg whites 1:1 – whip it first like you would egg whites, to stiff peaks, and you can replace any yolks in a mousse recipe with tapioca or cornstarch. Then fold the two mixes together to create a light, fluffy egg free mousse.

Gelatin forms a gel to stabilize air bubbles.

In a chocolate mousse, this gel-like texture helps to stabilize the mousse. The gel is more solid than a liquid would be. As such, it again is better at holding onto air bubbles and preventing them from escaping.

The mousse will firm up in the fridge to a scoopable texture. That is normal. The longer it stands at room temperature, the softer it gets again though. But if it is hard and somewhat fudge-like rather than airy, then it can be that the chocolate or the whipped cream is the reason.

Use a liaison to thicken up mousse

According to The Spruce Eats, a liaison, or final liaison, is often used in cooking to thicken sauces. 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.