No-Bake Chocolate Mousse Recipe (2024)

FAQs

What's the difference between chocolate pudding and chocolate mousse? ›

Traditionally, pudding gets its thick consistency from being cooked (which activates the cornstarch), while mousse is not cooked. Texture: Because these two creamy desserts use different methods of thickening, the texture also varies. Pudding is semisolid and more dense, while mousse has a lighter, airier texture.

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.

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.

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.

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.

The chocolate you used wasn't fluid enough

A three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results. Chocolate with less cocoa butter in it will give the mousse too little texture. How to choose the right fluidity?

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.

It must be light in texture and absolutely creamy, with none of the slight grittiness you get when you overwork the chocolate. And it must have a fair amount of body and richness without being too dense.

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. Note that the texture may be quite different from doing this and won't be as light and airy.

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.

Can you over Whip mousse? ›

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.

The mousse can be stored in the fridge for up to four days, though is at its best within the first two days. We would suggest covering the tops of the glasses or ramekins tightly with food wrap, so that the surface of the mousse doesn't dry out too much.

To fix a soupy pot de crème or chocolate mousse, you can try the following: Chill the mixture: Put the mixture in the refrigerator and let it cool completely. As it chills, the mixture will thicken. Add more chocolate: Melt additional chocolate and fold it into the mixture to make it thicker.

Use a liaison to thicken up mousse

The Cooking Bar says that one of the best ways to thicken a mousse is called a liaison. According to The Spruce Eats, a liaison, or final liaison, is often used in cooking to thicken sauces.

Mix 1/2 tablespoon of cornstarch with 1/2 tablespoon of cold milk for every 1 cup of finished souffle. Mix the cornstarch slurry into the main liquid ingredient. Heat the main ingredient over a double boiler until it thickens, or for 5 to 7 minutes.

What is the difference between mousse and pudding? Mousse and pudding are both creamy desserts that are made with milk or cream, sugar, and other flavorings. However, there are some key differences between the two: Texture: Mousse has a light and airy texture, while pudding is thick and creamy.

Quick chocolate pudding, made from scratch with cocoa, milk and cornstarch, can be a substitute for instant chocolate pudding in baking recipes. In the commercial instant pudding, the first ingredients are sugar and cocoa.

The main difference is the ingredient used as a thickening agent. Eggs are an essential ingredient in custard, as they give the dessert its gelatinous texture. Instead of egg proteins, flour or cornstarch are thickeners in puddings.

Pull this chocolate mousse recipe together with four simple ingredients: eggs, cream, sugar, and semisweet baking chocolate. The only trick is taking care when combining the ingredients — but the Betty Crocker Test Kitchens have made that part easy.