When we think about Valentine’s Day the heart is what primarily comes to mind. For many years the only device we had to create a heart, was a heart shape cutter. Things have changed for the better and now we have access to 3 dimensional heart shaped Flexipan. Pastry Chefs the world over, like to use these since they facilitate beautiful desserts, in quick and hygienic ways with unsurpassed results.
The possibilities are endless, whether you want to mould a lemon-passion fruit cream as shown on my site here, a Bavarian, a mousse etc. Working Pâtissiers already know, but for the enthusiastic pastry students out there, it is important to remember that when making mousses and creams for Flexipan to keep the following in mind. If your recipe has temperature guidelines follow these strictly and make certain that the whipping cream is only whipped to a very soft consistency. Of course these rules apply anytime, however to ensure a beautiful molded mousse or cream using Flexipan, make certain the recipe was correctly performed and this way you truly will obtain unrivaled products. The chocolate mousse recipe below works tremendously well in Flexipan and I highly recommend you give it a try. The texture and flavor of the chocolate mousse will not disappoint. If desired serve the chocolate mousse with raspberry sorbet and caramel tuile as featured in the picture.
Chocolate mousse
| 13 oz | Milk | 390 g | |
| 3 | Gelatin sheets, bloomed | 3 | |
| 15 oz | Bittersweet chocolate 64% cocoamass chopped in small pieces | 450 g | |
| 1 lb 9 oz | Whipping cream | 750 g | |
1.Whip the whipping cream to very soft consistency. (Thick but slightly pourable)
2.Bring the milk to a boil and remove from heat. Allow to cool for 2 minutes. Remove gelatin from water and press to remove excess water. Whisk into the hot milk.
3.Pour half of the milk-gelatin mixture into the chocolate and whisk well. Gradually add the remaining milk and whisk until smooth.
4.Allow the mixture to cool down (or bring to) to (110°F) 43°C and add all the whipped cream at once. Using a rubber spatula fold gently until combined.
5.Pour into the Flexipan and place in freezer overnight.
6.Unmold the next day and coat with cocoa gelée or desired glaze.
7.Decorate as desired.
Oh, that looks so beautiful! Haven’t done any mousses in quite a while. Think maybe I should! And I’ll start with this one right here… ;0)
that looks delicious! But chef, while i have been familiar with mousses i have problem with some glazings.
I tried cocoa gellee from on baking but it turned out very sticky and somewhat thick (my freezer is set to -18C and the glaze about 38C)… Any troubleshooting?
I have also another one question. Could i replace spongecake with your hazelnut shortbread at onbaking’s maxine torte? I’ve made that and its amazing dessert (i made small desserts unfortunately without glazing on. I tried but mission failed)
Thank you very much!
This is beautiful, Chef.
Question: your glaze is perfect around the base of the mousse. Try as I might, every time I have made individual desserts that require glaze, the run-off is a messy and annoying situation — it usually leaves drips through the cooling rack that pull the glaze if an attempt at trimming is made. I’ve tried at least 15 different glaze recipes and glazed with varying temperatures in cooler and warmer environments and the result is always less than perfect. Any tips?
Oh, and thanks so much for having regular posts every couple of days!
Exquisite, Chef Eddy. As always.
Hi chef
it looks really yummy and delicious i was thinking of something sweet and i sow this beautiful treat diffidently am gonna do it
than you a lot
Gizlane
These are some really awesome pictures, so realistic!! I was wondering how long will mousse hold in the freezer?
Shanequa,
I recommend you preparing the mousse on a weekly basis. Longer and the chocolate mousse may start to absorb freezer odors.
Eddy
Thank you Darienne!
Megan,
You may want to try glazing your products as soon as they come out the freezer. Stick a knife point in the bottom and dip your product rather than pouring the glaze over the product. Allow a few seconds to stop any drips and then place on serving tray etc.
My best,
Eddy
Hi Tasos,
The glaze I used for this chocolate mousse is the cocoa gelee from On Baking. If yours was a little too thick, simply add a touch of water. That will do the trick.
On your other question, sure you can replace the sponge cake with hazelnut shortbread. Give it a try and see how well you like it.
Nice to hear from you again!
Eddy
Thank you Hilary!
Eddy
Looks nice, rich and chocolate.
beautiful chef eddy! but could you use dark chocolate instead of the bittersweet?
In order to get close to the same flavor profile you need to use chocolate which is close to the cocoa mass content as indicated in the recipe.
My best, Eddy
Chef Eddy this recipe looks so delicious. I have a question that is if I buy the bittersweet chocolate like from H-E-B or Randalls maybe, what is the best brand to buy? What do you recommend?
Chef eddy this is very beautiful, my question is can white chocolate be used instead of semi sweet and can extracts be used to give it an extra flavoring?
Hi Linda,
Making this type of chocolate mousse with white chocolate is possible but the recipe will have to be adjusted.
My best,
Eddy
Love this! I am going to have to borrow!! Miss you!!
Your mousse looks AMAZING! The texture is perfect, it looks so light and fluffy. I also have to compliment you on your gelee, it’s simple beautiful! Gorgeous presentation Chef!
chocolademousse one of my favorite
Thank you Chef, it looks tasty
mvg Rudolf
Rudolf,
It is one of my favorites as well. By the way we just came back from Belgium and had lots of delicious food!
Cheers, Eddy.
Two words for this recipe, De………… licious. I tried this recipe and I love it.
This was. wonderful. i was also able to enjoy this and it really was so light, it was as if i were eating the clouds!
loved the fact that its egg-less yet still has a wonderful rich flavor, and texture is unbelievably smooth!
this give me a new enthusiasm about mousse. i never can think of a creative way to plate it that will look appealing so i never want make it. of course i haven’t taken the plated desserts class yet!
This is a great recipe. And I love the way you plated this dessert. Chef can you use white chocolate, Just a thought?
Olivia
Oh! my this desert would sure make the chcolate lovers happy!
HI CHEF THIS RECIPE IS WONDERFUL I LOVE THEY WAY IT MELTED IN MY MOUTH I TOOK YOU ADVICE AN ADDED A COFFEE FLAVOR TO THE MOUSSE BEFORE I PUT IT IN THE FREZZER AN I LOVE THE DARK RICH FLAVOR IT GAVE THE MOUSSE
Chef,
For this dessert could we supplement the bittersweet chocolate for semisweet or milk chocolate. I have never like bittersweet chocolate and I usually use semisweet in my recipes since I think the flavor is more chocolatey which the bittersweet leaves an aftertaste in my mouth.
i love this so much that i make it on hoilday.
i just love how it came out.
This chcolate mousse is the best ive ever tasted. it a chocolate lover’s dream. I will be making this again
I don’t like chocolate mousse at first because it was serve hot not cold , but we make right way and now i love it!
Hey Chef,
I was wondering if you over whip the whipping cream, is there any way to fix it or do you have to start over again? I can’t wait to try this recipe!
My first time making chocolate mousse was in plated desserts. I never would have guessed there are so many different things you can add to mousse for flavor and decor. Something as simple as a passion fruit or raspberry purée goes well with this.
This is a wonderful chocolate mousse. It is so light and creamy, but has a great firmness for dipping in the chocolate gelee and stays well in the freezer. I will be serving this when I entertain this summer.
I will continue to play with chocolate, until I can take your class. It is an enigma or I just need a lot of practice
Thank you again.
Didn’t like them at first but grew to appreciate it
I love your presentation Chef! I’m not too big on sweets because some desserts or mousses are too sweet to me but the texture of this mousse is perfect, it’s so light and fluffy. Covering it in cocoa glee gives it a simple but beautiful finish.
I love the beautifully glossy look that the cocoa gelee gives to this mousse. I had a little difficulty dipping the mousse in the gelee with a knife, but I think that was because, in my group, we let the mousse thaw out a bit while we waited our turn to use the gelee. I’d like to try this recipe again with raspberry sorbet like you have pictured here, but I did enjoy it with the apricot sorbet we made in class.
Can I replace the gelatin sheets for the powdered version? And how much would it be in grams Thanks