Dark Chocolate Mousse for Entremet Mousse Cakes
Perfect mousse texture with only 3 ingredients!
Published: March 9th, 2022 | Last Updated: March 13th, 2022
This dark chocolate mousse recipe is our go-to recipe when making entremet mousse cakes. It uses only simple and few ingredients (only 3!). But most importantly, it has the ideal texture and qualities needed for making entremet mousse cakes.
The ideal mousse for entremet cakes should have the following qualities:
- It should maintain its shape at room temperature (i.e., It should not melt into a puddle)
- It should have a texture that is easy and smooth to cut into with a fork or spoon
- It should freeze and thaw well (no icy parts)
- It should be balanced in flavour with the other elements of the entremet (not overpowering)
- It should be light and airy (not dense)
- Above all, it should taste great!
This recipe achieves all of the above with the perfect balance of ingredients. Having only a few ingredients, it is also perfect for letting the flavor of the chocolate shine.
Soft Whipped Cream
470g heavy cream (35% fat)
130g whole milk 130g heavy cream (35% fat) 340g dark chocolate (around 65-70%*)
* Try to find the best quality chocolate you can! This is what determines the flavor of the mousse.
Soft Whipped Cream
- Whip heavy cream 1 until soft and pillowy using a whisk or stand mixer fitted with a whisk attachment on medium speed. Reserve semi whipped cream in the fridge until ready to use.
Note: Be careful not to over whip the cream. Over whipping the cream will make it difficult to incorporate into the ganache. The cream should be soft and pillowy (just before soft peaks).
- Bring milk and heavy cream to boil.
- Once boiling, remove from heat until bubbles subside.
- Pour hot cream and milk over chocolate.
- Allow to stand for a minute and emulsify with a hand blender or whisk until smooth.
- Allow to cool at room temperature until it reaches 40-45°C.
- Slowly and gently fold in the semi-whipped cream until evenly incorporated.
- Immediately pour into entremet moulds and set in the freezer overnight. Add entremet inserts while the mousse is still liquid.
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