The secrets of the perfect chocolate mousse success
1. Choosing the right chocolate
Use high quality chocolate (60-70% cocoa)
Avoid the cheap cooking chocolate - the taste will be amazing
Recommended brands: Lindt, Valrhona, Callebaut
2. Temperature is very important
The melted chocolate must be at room temperature (hot list!)
The cream must be stored separately in the refrigerator
If the chocolate is hot, the cream will melt and you will lose the air quality
3. Al-Sahih technique
Do not mix with a quick circular motion
Use the "Alti" movement from the bottom to the top
As if the pages of the book are fake - Barfaq and Latif
An immediate stop for the disappearance of Al-Karimah Al-Bayda lines
4. Not exaggerating the grace
The cream must be "soft top" and not hard
If you are overconfident, you will be blessed with love and difficult to merge
It is formed even at the highest level and bend a little
5. Sufficient cooling time
Do not hurry! Almus needs time to settle and mask
4 hours is the minimum, but overnight is better
The diamond will be very smooth at first - this is normal
🎨 Ideas for diversification and flavors
Chocolate mousse with orange 🍊
Add finely grated orange peel + 1 tablespoon of orange juice for melted chocolate.
Mint chocolate mousse 🌿
Add half a teaspoon of mint extract to the whipped cream
Chocolate mousse with coffee ☕
Dissolve a small spoonful of instant coffee in a spoonful of hot water and add it to the chocolate
Hot Chocolate Mousse 🌶️
Add a small sprig of hot pepper or cinnamon for melted chocolate
White chocolate mousse 🤍
Replacing dark chocolate with high quality white chocolate