This is a lesson on how to make chocolate mousse, and also how not to make chocolate mousse. It took Jordan and I two tries to turn out an edible product for our Sunday party, and sadly, we can’t say we’re thrilled with the end result of this recipe.
Eggs, cream, chocolate … all delicate ingredients that don’t respond well to harsh treatment. We were harsh. On our first attempt, we’re fairly certain we burnt the ingredients every step of the way. The result: a chunky, grainy, chocolate goop.
A side-by-side comparison of a correct custard (smooth and creamy) and an incorrect custard (burnt and grainy).
While we successfully passed the custard stage on on our second attempt, we over-chilled the chocolate custard, which resulted in an overly dense mousse even 1.5 cups of whipped cream couldn’t save. It was edible certainly, but too rich to be throughly enjoyed.
Still on the hunt for the perfect chocolate mousse …