Heat up your chocolate
The importance of temperature
Bringing your chocolate mixture to a temperature of 35 to 40°C (for chocolate mousse based on crème anglaise) or 40 to 45°C (for chocolate mousse based on pâte à bombe) before folding it into a cooler mixture (e.g. whipped cream) is crucial to keep the chocolate from setting, which would create little lumps and give the mousse a sandy texture. When you’re making bigger volumes of chocolate mousse, you can even bring the chocolate mixture to a slightly hotter temperature to obtain the perfect texture.
Watch our tutorials about creating chocolate mousse for pastries to discover our different chocolate mousse recipes.