Using the right ingredients
The importance of balance
If you want to obtain the perfect chocolate mousse for pastries, balance is the key to a successful recipe. That’s why it is important to use the right ingredients in the right proportions.
- Whip your cream into medium peaks (i.e. 2/3 stiff) before folding it in. This gives it a solid enough texture, without making the whipped cream unworkable. If the cream were whipped too stiffly, it would be difficult to fold it in, giving your chocolate mousse a rather sandy texture.
Always use cream with a maximum fat content of 35%. Just like chocolate with too much cocoa butter in it, using cream with a higher fat content would make your chocolate mousse heavy, fatty and thick.
Always measure out and use the right amount of chocolate, as indicated in your recipe. The firm texture of your chocolate mousse establishes itself during cooling, when the chocolate in the mousse mixture crystallises. Therefore, using too little chocolate would make the chocolate mousse texture way too soft.
Watch our tutorials about creating chocolate mousse for pastries to discover our different chocolate mousse recipes.