Tips & tricks to prepare the best chocolate mousse of your life!
Aside from enjoying its fluffy texture plain with red fruits on a hot summer day, you can use chocolate mousse as a birthday cake filling or cupcakes frosting too! And nothing like a food processor and simple tricks to ease the process. Trust us, you will end up with the creamiest result!
Go for high quality when it comes to chocolate
Low quality chocolate is sugar loaded and is full of unhealthy fat. Plus, if your recipe calls for sugar and you add the full ratio, you might end up with an over sweetened result. Thus, make sure you use cocoa-loaded high quality chocolate. That way, you can balance the sugar to your tasting or even use the recipe’s required ratio without worrying about over sweetening your mousse.
Icing sugar is your best friend
If your recipe requires sugar, avoid using granulated sugar to prevent the final mousse result from having any trace of the undissolved granules. Instead, go for icing sugar to create the smoothest, creamiest chocolate mousse ever.
Do not over mix
Shred the chocolate and place it in Moulinex Masterchef Gourmet Pro. Add your simmering mixture of milk, sugar and salt slowly while the kitchen machine is running. Mix until combined. Add vegetable oil and vanilla then mix until ingredients are incorporated. When the mixture is even, immediately stop mixing. You should be able to fold the mixture easily but it shouldn’t be too liquid-textured. Cool it then fold with heavy cream until blended.
Now that your chocolate mousse is ready, divide it between bowls or glasses and chill. Before serving, garnish the top with fruits of your choice and enjoy!
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