Skinny Chocolate Mousse Recipe | Simple Nourished Living (2024)

FAQs

Why won't my chocolate mousse thicken? ›

A runny mousse that won't set is caused by the opposite of the reason for grainy mousse. If your mousse won't set, it is most likely because you have under-whipped the heavy cream. Perfectly whipped cream will stabilize the mousse as it sets in the refrigerator.

Try adding a small amount of cornstarch to a little water, and add it to the mousse a little at a time and see how it thickens the texture.

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.

Create an arrowroot or cornflour slurry from ½ tablespoon of arrowroot/cornflour and 2 tbsp of cream or milk. Add the mousse back into a saucepan to heat up and then whisk in the slurry until it thickens.

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.

For an even thicker mousse, livestrong.com suggests adding in ½ tablespoon of cornstarch and ½ tablespoon of cold milk until reaching your desired consistency.

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.

Liaison. Nothing thickens mousse as gently as a liaison. Made with egg yolk and cream, the liaison does not add anything to mousse that isn't already there -- it just changes the ratio a bit in favor of thickness.

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.

Adding gelatin to whipped cream (known as stabilized whipped cream) is a great way to stabilize it, but it's not always an easy task, as the gelatin can sometimes solidify before mixing into the cream, leaving small chunks of it behind. I decided to try an alternative—add the bloomed gelatin to the ganache as it cooks.

At what temperature does mousse set? ›

The mixture's final temperature should be between 80 and 88°F (27°C and 31°C) so that the whipped cream doesn't break down, and the cocoa butter in the chocolate doesn't crystallize too quickly. Use this mousse in assembled desserts or serve it in glasses.

What flavour are you using for the mousse? Generally if it's chocolate you don't need to use gelatin since the chocolate gives it stability once set. But any other flavours like fruits, nuts don't work like that so you need gelatin.

What's the ideal texture for the chocolate mouse cake mixture? In this recipe, we will be using cornstarch instead of gelatin to thicken the mousse mixture. Compared with gelatin, cornstarch can bring the chocolate mousse cake a creamier texture, and allow it to be vegan friendly.

Agar-agar can often be used as a substitute for gelatin or even cornstarch, another popular thickening agent. Agar is more potent than gelatin. Mixing one teaspoon of agar powder (or one tablespoon of agar flakes) with one cup of liquid will produce a reliable gelling agent.

What can you use as a substitute for gelatin: Agar Agar, Kudzu, Pectin, Cornstarch, Vegan Jel, Guar Gum, Xanthan Gum, Arrowroot or Tapioca Starch, Instant Clear Gel, and Carrageenan. Each of these options is worth exploring and experimenting with since they do work wonders in many recipes!

Use a liaison to thicken up mousse

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. Livestrong points out that what makes a liaison great for thickening a mousse is that it isn't adding anything new to the recipe.

The first could be that you over or under-whisked your whipped cream. The most important part of a mouse is the creamy, soft texture and the best way to maintain that texture is to ensure that your ingredients are mixed well enough that they are firm but not overly soft.

Homemade mousse can easily turn grainy — the byproduct of over-whipping your heavy cream. At the simplest explanation, this textural conundrum occurs because over-whipping causes your heavy cream to separate into solids. Essentially, that cream breaks down into butter, disrupting the final texture of your mousse.