Chocolate Mousse 101

• 분량: 6 servings

재료

Chocolate Mousse - Anglaise Base

200 g Chocolate (55% Cocoa Solids)

200 g Whole Milk

50 g Cream

50 g Egg Yolks

20 g Caster/White Sugar

315 g Cream

Chocolate Mousse - Bavarois Base

4 ½ g Gelatin Sheets

160 g Chocolate (55% Cocoa Solids)

300 g Whole Milk

75 g Cream

75 g Egg Yolks

30 g Caster/White Sugar

335 g Cream

Chocolate Mousse - Pâte à bombe Base

90 g Egg Yolks

45 g Whole Eggs

75 g Caster/White Sugar

200 g Chocolate (55% Cocoa Solids)

150 g Cream

275 g Cream

Chocolate Mousse - Chiboust Base

200 g Whole Milk

20 g Caster/White Sugar

70 g Egg Yolks

14 g Cornstarch/Cornflour

325 g Chocolate (55% Cocoa Solids)

3 g Gelatin Sheets

200 g Egg Whites

75 g Caster/White Sugar

방향

About Cream

Step 1

In the ingredients you will see cream set to a percentage between 35-48% - that is because the type of cream you use and the fat % can have quite an impact on the final texture of your mousse.

Step 2

When you use a lower fat cream, say 35%, the texture of the mousse will be much lighter and more aerated, because when it is whipped - there are less fat globules, so the whipped cream traps air in larger bubbles, which results in a more open, airy texture. Higher fat cream, say 48%, will give you a mousse that is denser, and creamier. The air bubbles are smaller and more tightly packed which creates a firmer structure with a mouthfeel that is denser than a lower fat cream. Lower fat cream is also more fragile as fewer fat globules, mean that as it is whipped, the air bubbles created are larger and less stable because they don’t have as much fat surrounding them. This means it is more likely to overwhip so be careful when using it.

Step 3

While this is quite an elementary (!) visualisation of the difference - the idea is just to highlight how having fewer fat globules in the lower fat cream leads to larger, more uneven air bubbles in comparison to the higher fat cream, where the air bubbles are much smaller and more uniform. So keep this in mind that even with the same recipe, by adjusting the type of cream you use, you can alter the texture.

Chocolate Mousse - Anglaise Base

Step 4

Into a tall jug, add the chopped chocolate. Then place a sieve on top. Set this to onto your digital scale as we will need to weigh the amount of anglaise we pour over the top.

Step 5

Into a medium saucepan, add the cream (part 1), milk, egg yolks, and sugar. Place this onto a medium heat.

Step 6

Whisk constantly until it reaches 82-84C (179-183F) on a digital thermometer.

Step 7

Immediately remove it from the heat, set the scale to zero that the chocolate jug is on, and pour over the anglaise mixture, weighing 210g of the anglaise (you won't need the entire mixture in the pan)

Step 8

Let the mixture sit for 1 minute, then use a hand blender to blend until smooth.

Step 9

Once smooth and emulsified, pour it into a medium bowl and check the temperature. We need this mixture to be at 40-45C (104-113F) when we add the whipped cream. If it is too cold it will be difficult to incorporate. If you find the mixture is too cold, simply place it over a pan of gently simmering water, stirring occasionally and warm it slightly.

Step 10

Add the cream (part 2) to the bowl of a stand mixer and whisk until it holds a medium-soft peak. Don't overwhip it. Note - if you are using a cream with a lower fat percentage (i.e 35%) it is more fragile - fewer fat globules, mean that as it is whipped, the air bubbles created are larger and less stable because they don’t have as much fat surrounding them. This means it is more likely to overwhip so be careful.

Step 11

Take the cream and fold it in thirds, into the chocolate base (which is between 40-45C). Once smooth and combined, and there are no streaks of cream or chocolate - pour it into your ramekins or serving dish to chill. This will make around 4-6 individual ramekins depending on the size of your ramekin. Refrigerate it for 4-6 hours. If you need it faster, you can pour it into a large serving dish, which will create a shallower mousse, so it will set faster. It can also be left in the fridge overnight.

Step 12

When ready to serve, I prefer to leave it at room temperature for 10 minutes which just helps to soften the texture slightly. The final taste is rich & chocolatey with a denser texture.

Chocolate Mousse - Bavarois Base

Step 13

Into a bowl of ice water, add the sheet gelatin and let it soften.

Step 14

Meanwhile, add the chopped chocolate into a tall measuring jug, and place a sieve over the top. Place the jug onto a digital scale.

Step 15

Into a medium saucepan, add the cream (part 1), milk, egg yolks, and sugar. Place this onto a medium heat.

Step 16

Whisk constantly until it reaches 82-84C (179-183F) on a digital thermometer.

Step 17

Immediately remove it from the heat, set the scale to zero that the chocolate jug is on, and pour over the anglaise mixture, weighing 300g of the anglaise (you won't need the entire mixture in the pan)

Step 18

Let it sit for 1 minute, then squeeze the excess water out of the gelatin sheets, add these into the jug, and blend it until smooth and emulsified.

Step 19

Pour it into a medium bowl and check the temperature. We need this mixture to be at 40-45C (104-113F) when we add the whipped cream. If it is too cold it will be difficult to incorporate. If you find the mixture is too cold, simply place it over a pan of gently simmering water, stirring occasionally, and warm it slightly.

Step 20

Add the cream (part 2) to the bowl of a stand mixer and whisk until it holds a medium-soft peak. Don't overwhip it. Note - if you are using a cream with a lower fat percentage (i.e 35%) it is more fragile - fewer fat globules, mean that as it is whipped, the air bubbles created are larger and less stable because they don’t have as much fat surrounding them. This means it is more likely to overwhip so be careful.

Step 21

Take the cream and fold it in thirds, into the chocolate base (which is between 40-45C). Once smooth and combined, and there are no streaks of cream or chocolate - pour it into your ramekins or serving dish to chill. This will make around 4-6 individual ramekins depending on the size of your ramekin. Refrigerate it for 4-6 hours. If you need it faster, you can pour it into a large serving dish, which will create a shallower mousse, so it will set faster. It can also be left in the fridge overnight.

Step 22

When ready to serve, I prefer to leave it at room temperature for 10 minutes which just helps to soften the texture slightly. The final taste is more custard forward compared to the anglaise base, with a less prominent chocolate flavour but a more aerated texture.

Chocolate Mousse - Pâte à bombe Base

Step 23

Temperatures are very important when making this mousse so pay close attention to the order of making this recipe. If you find any of your mixtures get too cold (it will most likely be the chocolate mixture) then simply place it over a pan of gently simmering water and stir to warm it up. Read the entire process before starting it so you are familiar with the timings otherwise you'll get yourself into a pickle!

Step 24

Place the chocolate into a bowl, and melt it over a pan of gently simmering water. Once melted, pour the chocolate into a tall measuring jug then turn the heat off the pan, but put the jug in the warm water. This will stop it from cooling down too much while you prepare the rest of the mousse.

Step 25

Into the bowl of a stand mixer, add the eggs, yolks and sugar and place this over another pan of gently simmering water. Whisk this constantly until it reaches 60C/140F on a digital thermometer. This is the 'cold' method for creating a pâte à bombe (and a lot less stressful than the hot method!).

Step 26

Once at temperature, immediately remove the bowl from the heat, and place it onto a stand mixer fitted with a whisk attachment, and whisk on a medium speed.

Step 27

Take the cream (part 1) and place it into a small saucepan, stir it on a medium heat until it is steaming, then remove it from the heat.

Step 28

Take the chocolate jug out of the warm water, and pour the hot cream into the jug. Blend the mixture with a hand blender until smooth and emulsified.

Step 29

Now we need to check our temperatures! We need the pâte à bombe mixture to be between 20-25C (68-77F) and the chocolate mixture to be between 40-50C (104-122F) when we combine them. After about 3-4 minutes of whisking, the pâte à bombe should be at temperature. If not, keep whisking until it has cooled. Check the temperature of your chocolate too.

Step 30

Once both are at the correct temperatures, pour the chocolate mixture into a bowl, and fold the pâte à bombe into the chocolate mixture in two parts until smooth. It should combine easily. Note - the temperature of the chocolate mixture does not need to be as high if you are using milk or white chocolate, it can be closer to 30C.

Step 31

Add the cream (part 2) to the bowl of a stand mixer and whisk until it holds a medium-soft peak. Don't overwhip it. Note - if you are using a cream with a lower fat percentage (i.e 35%) it is more fragile - fewer fat globules, mean that as it is whipped, the air bubbles created are larger and less stable because they don’t have as much fat surrounding them. This means it is more likely to overwhip so be careful.

Step 32

Take the cream and fold it in thirds, into the chocolate base. Once smooth and combined, and there are no streaks of cream or chocolate - pour it into your ramekins or serving dish to chill. This will make around 4-6 individual ramekins depending on the size of your ramekin. Refrigerate it for 4-6 hours. If you need it faster, you can pour it into a large serving dish, which will create a shallower mousse, so it will set faster. It can also be left in the fridge overnight.

Step 33

When ready to serve, I prefer to leave it at room temperature for 10 minutes which just helps to soften the texture slightly. The final texture is light and airy, with a tight bubble structure that dissolves on the palette. It has a rich chocolatey flavour.

Chocolate Mousse - Chiboust Base

Step 34

Into a bowl of ice water, add the sheet gelatin and let it soften.

Step 35

Add the milk into a small saucepan and place it over a medium heat, stirring occasionally.

Step 36

Into a medium bowl, add the egg yolks, sugar, a pinch of fine sea salt & cornstarch/cornflour. Whisk it for 30 seconds to combine.

Step 37

Once the milk it hot, pour it slowly over the egg yolk mixture, whisking to combine.

Step 38

Pour the entire mixture back into the pan.

Step 39

Whisk on a medium heat, until the mixture begins to thicken and bubble. Then cook it for 30 seconds.

Step 40

Remove it from the heat, squeeze of the excess water from the gelatin sheets and whisk these in.

Step 41

Pour the mixture over the chocolate which is in a tall measuring jug.

Step 42

Use a hand blender to blend until smooth and emulsified.

Step 43

Pour this mixture into a medium bowl and set to one side.

Step 44

Add the egg whites into the bowl of a stand mixer and while whisking on a medium-low speed, slowly add the sugar just a teaspoon at a time, waiting about 20 seconds in between each addition.

Step 45

Once you have a medium peak (don't overwhip or go to a stiff peak) remove the bowl from the mixer.

Step 46

This meringue will be fragile as it is quite a low sugar to egg white ratio so don't panic if you end up with the slightly foamy/not very shiny meringue - not the end of the world.

Step 47

Fold the egg whites into the chocolate base in three parts, until you have a smooth chocolate mousse with no streaks of egg white.

Step 48

Pour it into your ramekins or serving dish to chill. This will make around 4-6 individual ramekins depending on the size of your ramekin. Refrigerate it for 4-6 hours. If you need it faster, you can pour it into a large serving dish, which will create a shallower mousse, so it will set faster. It can also be left in the fridge overnight.

Step 49

When ready to serve, I prefer to leave it at room temperature for 10 minutes which just helps to soften the texture slightly. As this is an egg white-based mousse, this has the lightest texture of all 4 mousses but is very rich with chocolate. The texture is softer and slightly looser.

Milk and White Chocolate Variations

Step 50

For the recipes above I have used 55% cocoa solids. If you want to change the type of chocolate with different cocoa solids, use the table (see second photo attached to recipe) to calculate how to adjust the recipe. For example, if you want to make the anglaise base with white chocolate, you would follow the same recipe but use 295g of white chocolate, while also adding 4g of soaked gelatin sheets into the hot anglaise. As white chocolate and milk chocolate have less cocoa solids, some recipes require the addition of gelatin. Once soaked, the gelatin sheets just need to be blended into the hot liquid of the recipe.

Step 51

Note that milk and white chocolate are sweeter so the overall mousse will be sweeter so as you test the recipe you may want to adjust the sugar levels to your preference.