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Indulgent Chocolate Creations

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Tips for top-notch chocolate mousse creations

What’s in a mousse?
There are lots of mousse variations, each with a unique texture, flavour and function in the
world of desserts. Mousse can have a runny, light and fluffy or firm texture. It can be
flavoured with fruit, citrus curds, chocolate or even savoury purées.

Mousse usually consists of a base that cream and a flavouring like chocolate are then added
to. A mousse base can consist of whipped egg yolks and sugar called a ‘sabayon’ or you can
cook sugar with water to create a dense sugar syrup and then add the whipped eggs. Egg
whites and sugar can also form the base of a mousse. This is known as ‘Italian meringue’
and is similar to the sabayon in that you cook a sugar syrup that is then added to whisked
egg whites.

Another option for a mousse base is custard or what is professionally referred to as crème
Patissier. Melted chocolate and cream are then added to the custard to finish the mousse.
You can also use whipped butter and sugar syrup as a base for mousse. Known
professionally as ‘Mousselines’, this produces a surprisingly light mousse texture which is

generally used for piping onto pastries.

When and how to use gelatine
It’s only necessary to use gelatine in mousse recipes when the creation you’re making needs
structural support.

There are two types of gelatine: leaf and powder. Where possible, it’s best to use leaf
gelatine. The quality is superior and because it dissolves quickly in hot liquids, it’s much
easier to use. As a general rule, the amount of gelatine required in a recipe should be given

1/3