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From America's Test Kitchen
Rich, creamy, and dense, chocolate mousse can be delicious but too filling after a few mouthfuls. On the other hand, light and airy mousse usually lacks deep chocolate flavor. We wanted chocolate mousse with both a light, meltingly smooth texture and a substantial chocolate flavor.
To start, we addressed the mousse’s dense, heavy texture. Most recipes for chocolate mousse contain butter. Could we do without it? We eliminated the butter and found that our mousse tasted less heavy. We further lightened the mousse’s texture by reducing the number of egg whites and yolks. To make up for the lost volume of the eggs, we whipped the cream to soft peaks before adding it to the chocolate.
Next we tackled the mousse’s flavor. We maximized the chocolate flavor with a combination of bittersweet chocolate and cocoa powder. And to further deepen the chocolate flavor, we found that a small amount of instant espresso powder, salt, and brandy did the trick.
Makes 3 1/2 cups (6 to 8 servings)
This recipe is designed to work with a boutique chocolate that contains a higher percentage of cacao than the Ghirardelli chocolate recommended in our Dark Chocolate Mousse. A handheld mixer can easily do the job of a standing mixer in this recipe, though mixing times may vary slightly.
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