We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
Definitely the Kenwood, I've used Kenwoods my whole life with the exception of 6 months where I owned a top of the line Kitchen Aid. I ended up selling it at a garage sale and buying another Kenwood.
If you are hesitant you can easily disable any possible bacteria by stirring the egg-whites (with a pinch of salt) and/or yolks non-stop in an 'au-bain-marie' fashion (the same way the chocolate is melted) until it reaches over 70 degrees celsius. It will, however, change the texture of your resulting egg-white foam thus making your mousse less fluffy. Your yolks should be largely unaffected and you could even opt to add them to the chocolate during the melting provided it gets hot enough.
if you dont have cream of tartar you can use a few drops of lemon juice, you dont taste them in the endproduct. they will make it very stiff. (a real secret trick)
Hi Stephanie Aaah WOW Look What I Found Chocolate Mousse @ Joy Of Baking My Favourite Dessert It Looks Amazing and Delicious Thank You So Much for Sharing Your Beautiful Recipe and Video 👍👍🧁🧁❤️❤️
This One Calls For I Want Another One Please Mmmmm Yummmm Thank ank You So Much for the Beautiful Red Heart and Thank You So Much for Sharing This Beautiful Chocolate Mousse Recipe for those who Dont Like Eggs or Who Can't Eat Eggs Cause if An Allergy them Please Use This Recipe Cream and tiny drip if Vanilla Essence in the Cream before you find the Cream into the Chocolate So People Who Enjoy Chocolate With Eggs Or Without Eggs You Will Enjoy This One Thank You Si Much @ Joy Of f Baking U Have Tried Your Recipe With Eggs and Without Eggs Just Using Cream with a drop if Vanilla Extract into the Cream then Fold the Cream into the Chocolate with a baking spatula or a wooden spoon then your Chocolate Mousse Won't Collapse and it will soft and airy Thank You @ Joy Of Baking 👍👍🧁🧁❤️❤️
I have made this a few years ago and it is delicious to make and to eat it all up yourself not one spot of it remaining in the dish Yuuuuuummmmmy Thank you so much for sharing this beautiful 🍫👍👍♥️♥️ Chocolate Mousse recipe @ Joy Of Baking 👍👍😀😀🌹🌹♥️♥️👍👍🍫🍫♥️♥️
Hi quick question, the first time you mentioned the egg whites you said to whip them to stiff peaks making sure they were still glossy however after finishing the egg whites you said they were lovely soft peaks, which one do you whip them to?
Thanks so much for such a quick reply. I make tons of your recipes. but for this I will not have time tomorrow. I also live in Germany and don't have cream of tartar. can I add more chocolate and more eggs?
+bamciefly The cream of tartar stabilizes the egg whites and prevents over whipping. You can just leave it out or you could use an equal amount of lemon juice.
hello, Thanks for your all recipes. I made this chocolate mousse and its turned out very well. can you pls give me white chocolate mousse recipe or can i use same recipe with white chocolate??
Hi Everyone @ Joy Of Baking Thank You So Much for the Beautiful Red Heart and Thank You So Much for Enjoying My Messages and Comments @ Joy Of Baking 👍👍🍫🍫👍👍❤️❤️
Thnk u soo much for ur step by step instructions... lov watchin ur rcpes:) it just motivates me to try ..... tried your choc moose n it was super tastyyyyyy.. thnk u soooo much:)
Hi, Stephanie. Great recipe. If you would ever consider making a mousse cake it would be so great!!!! I am thinking sponge base and 2 kinds of mousse, may be white/fruit mousse glazed with chocolate. I don't know. I have tried but I can never get good results because I don't know what proportions to use in the white/fruit mousse. Anyway...if you ever think of doing something like this it would be great - mousses are so delicious.
Joy Of Baking I love the way you use the science of explaining and don't leave us in mid air. So will stick with you. I love the look of the mouse and the ingredients are great. But please can you advice me on on e thing. Some mouses I have bought from the shops, though no where near as good as yours, do however have these tiny airy bubbles which give the mouses a lovely texture a bit like the choc Aero. Please can you tell me how to achieve this with your recipe. I would really appreciate your response. Thank you.
Hi joy of baking if I was to substitute the granulated sugar for powder sugar how much would I use or would it be the same amount? I just like the consistency of powder sugar better in merigune
i always follow u for making cakes can u plz solve a problem ....when i bake my cake and taste it i feel rawness flavour of the plain flour what should i do for removing that taste????
hello stephanie, could you pls tell me why the mixture turns curdled when mixing the egg yolk to the chocolate? i have already cool the chocolate to room temp before i get it mixed together.... thank you
Can I use this chocolate mousse recipe to make layer on my chocolate cake? Would the chocolate mousse set together if I refrigerate it around 2-3 hours?
I made this recipe and used it as a filling in a cake and let me say it was delicious!!!! I am going to be making it again and this time to frost cupcakes. The problem with the first time was that the mousse started melting on me. This can't happen again and I was wondering if there was anything ( cream of tarter to the whipped cream, gelatin) that I could add to keep it from doing this. Please help!!!
Instead of pouring half of the sugar into the whipping cream, can I add it into the yolk and whisk it till it turns pale? You know, like, the first step of making pastry cream or custard?
just made it, so easy to prepare, waiting to get it set is the hardest part. i really enjoyed my chocolate mousse, if u dont mind can u make a souffle cake or chcocolate mousse cake
Hi stefanie im 15 and i made alot of your recipes and they all come out perfectly. I was wondering if you could post a video on how to make mango pudding Please and thank you
So different from another choc mousse recipe from you a while ago. In that one there were no yolks used, just whites -- 3 of them. Also, you folded in the whipped cream first (1 cup) and then folded all the egg whites at once. I've made that many times and love it. Wondering how this recipe will compare to that. The only way to know is to try it. So that's what I'm going to do!
Im hoping to add this as a layer to a flaming/baked Alaska do you think it would work? I would need to freeze it along with the ice cream and cake? Not sure how it would cope with freezing ?
please someone explain me what the difference is if u add an eg yolk to the chocolat and whip under the whites later combined with heavy cream..? what does the egg do? gives it more richeness?
Yes, you can do it. But you have to take off the butter and use only the white of eggs ( may be one more...): white chocolate es pure cacao butter. Sorry for my English.
There is a chocolate torte recipe on the site that doesn't have flour in it. Also, the recipe on the site for Molten Chocolate Cakes also doesn't have flour.
I've made this before and it's my go to dessert for when having a get together but I want to spice it up a little. Would a caramel sauce work with this? As in put a small bit of caramel sauce at the bottom of the glass before scooping the mousse over the top?
was wondering, you said that it can be used as a filling of a cake, but can I use it directly like this before freezing or should I freeze it first? thanks
Stephanie can I use this chocolate mousse also for a chocolate mousse cake ? (The mousse wil not be used for just a layer....it will be almost the intire cake).
Hi Stephanie! I made it yesterday, but when i beat the heavy cream up, the cream was failed. at what temperature should the cream stay? fringe/room temperature? Please Reply, thanks!
You most certainly can. Mousse is just a term for the preparation method. ( Incorporating air into heavy cream, or egg whites.) It can be flavored with nearly anything.
i really love ur channel,thank you so much for giving us the ingredients along with the measurements i love to gather my things and cook along side you :-)
i tried this!!! it tastes great! but the mousse is not thick.. its kinda watery... i did exactly like how u mentioned except i dnt add t cream of tartar.. coz i couldnt find it
Arifa Habeeb were ur egg whites stiff or not? also when u mix it all together do it very very very gently. and then put it in the fridge for few hrs. it will be nice nd thick
i used my hands and not a electric mixer (dont have one..) and i add a little bit of milk cause the chocolate egg yolk mix went rough and then it turned out dilicious
I have made this chocolate mousse over and over again in the past 10 years and I love it! So airy and light. Thankyou Joy of Baking
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
I like the shots of stirring and folding of the ingredients.
Starting from a plain pound cake to chocolate mousse. The more i watch your videos the more I'm becoming a fan.
I made this chocolate mousse yesterday. It was really good.. Thank you Stephanie...I simply love your website.
Just did this one, first time I've made chocolate mousse. It worked like a charm.
Thanks.
All of the ingredients are clearly listed on our website. The link is in the description.
I made this and it was one of the best things I've ever tasted in my life
I tried your mousse with a little rum and it was lovely. Thanks for the recipe .
I've made this couple of times. It's sooo yummy. I even used it as a cake frosting with butter cream and the cake was blast. 😋😍
How did you use it as cake filling
This is a great recipe and it is so easy. Really enjoyed making the mousse. I haven't made this since culinary school, it turned out great
I would have to say that this is the best that I have tasted! I used it as a filling for a moist chocolate cake and my family loved it:)
Definitely the Kenwood, I've used Kenwoods my whole life with the exception of 6 months where I owned a top of the line Kitchen Aid. I ended up selling it at a garage sale and buying another Kenwood.
Joy of Baking Kitchen Aid is over rated
I really like how you tell us what we are going to be doing before we do it.
Thanks for the amazing video! I have been craving mousse for a while and this recipe tastes better than the stuff i get from restraunts.
I made this and used as a cake filling and whatever was left i ate that 😋. That's Awesome 😍
If you are hesitant you can easily disable any possible bacteria by stirring the egg-whites (with a pinch of salt) and/or yolks non-stop in an 'au-bain-marie' fashion (the same way the chocolate is melted) until it reaches over 70 degrees celsius.
It will, however, change the texture of your resulting egg-white foam thus making your mousse less fluffy. Your yolks should be largely unaffected and you could even opt to add them to the chocolate during the melting provided it gets hot enough.
if you dont have cream of tartar you can use a few drops of lemon juice, you dont taste them in the endproduct. they will make it very stiff.
(a real secret trick)
Thank you very kindly!
amazing recipe I loved it! It was simply delicious 1st time making mousse definitely will write this recipe down!
Hi Stephanie Aaah WOW Look What I Found Chocolate Mousse @ Joy Of Baking My Favourite Dessert It Looks Amazing and Delicious Thank You So Much for Sharing Your Beautiful Recipe and Video 👍👍🧁🧁❤️❤️
This One Calls For I Want Another One Please Mmmmm Yummmm Thank ank You So Much for the Beautiful Red Heart and Thank You So Much for Sharing This Beautiful Chocolate Mousse Recipe for those who Dont Like Eggs or Who Can't Eat Eggs Cause if An Allergy them Please Use This Recipe Cream and tiny drip if Vanilla Essence in the Cream before you find the Cream into the Chocolate So People Who Enjoy Chocolate With Eggs Or Without Eggs You Will Enjoy This One Thank You Si Much @ Joy Of f Baking U Have Tried Your Recipe With Eggs and Without Eggs Just Using Cream with a drop if Vanilla Extract into the Cream then Fold the Cream into the Chocolate with a baking spatula or a wooden spoon then your Chocolate Mousse Won't Collapse and it will soft and airy Thank You @ Joy Of Baking 👍👍🧁🧁❤️❤️
Just made the mousse following this recipe. It is simply delicious, I have to say. Thanks a lot for this video
I use quite a few brands. Some I use are Lindt, Valrhona, Callabaut, Newman's Own, Guittard, Green & Black's.
I have made this a few years ago and it is delicious to make and to eat it all up yourself not one spot of it remaining in the dish Yuuuuuummmmmy Thank you so much for sharing this beautiful 🍫👍👍♥️♥️ Chocolate Mousse recipe @ Joy Of Baking 👍👍😀😀🌹🌹♥️♥️👍👍🍫🍫♥️♥️
Thank you so much for the beautiful red heart and thank you so much for enjoying my messages and comments @ Joy Of Baking 👍👍😀😀🌹🌹♥️♥️
Hi quick question, the first time you mentioned the egg whites you said to whip them to stiff peaks making sure they were still glossy however after finishing the egg whites you said they were lovely soft peaks, which one do you whip them to?
I put your recipe in a Foam Whipper and made a GREAT Foam Whipper Chocolate Mousse which gave it more aeration and a light fluffy consistency.
Can we use whipped cream instead go the heavy cream?And can we use a microwave to melt the chocolate?And is it necessary to use the eggs?
Thanks so much for such a quick reply. I make tons of your recipes. but for this I will not have time tomorrow. I also live in Germany and don't have cream of tartar. can I add more chocolate and more eggs?
+bamciefly The cream of tartar stabilizes the egg whites and prevents over whipping. You can just leave it out or you could use an equal amount of lemon juice.
You could, or you can just leave it out. Cream of tartar is used to stabilize the whites so it's not absolutely necessary.
Thank you joy.your recipes are so easy to learn.thank you once again
I like how you added whipped cream into it. Thumbed up and I subscribed
hello,
Thanks for your all recipes.
I made this chocolate mousse and its turned out very well. can you pls give me white chocolate mousse recipe or can i use same recipe with white chocolate??
Hi Joy!! 1) can I double, triple this recipe? and 2) how far in advance can I make it?
Hi Everyone @ Joy Of Baking Thank You So Much For Sharing Your Beautiful Recipe and Video 👍👍🍫🍫❤️❤️
Hi Everyone @ Joy Of Baking Thank You So Much for the Beautiful Red Heart and Thank You So Much for Enjoying My Messages and Comments @ Joy Of Baking 👍👍🍫🍫👍👍❤️❤️
Great video! Can I leave out the Yolks? and use the egg whites and the heavy cream?
You want them stiff, but not overly so. I usually beat them until they have peaks but with a little droop.
Hey stephanie! How long will this mousse be able to hold up at room temperature (of around 85-90 degrees F) if i put it into a cake as a filling?
Dear stephene which cocoa is better natural or Dutch process. Because in India Dutch process is very costly. Reply me soon. Thanks Rims1
In my opinion Dutch process is better.
i love the way you make it and explain it so easily love your video you rock
hi Stephanie , can we leave out the egg yolks and just use the whipped whites , as they may leave an eggy smell ? Thanks
Can I leave out the whipping cream and just stop after adding the egg whites ? Or is it necessary? I’ll be using it as a cake filling
Thnk u soo much for ur step by step instructions... lov watchin ur rcpes:) it just motivates me to try ..... tried your choc moose n it was super tastyyyyyy.. thnk u soooo much:)
I love your cooking
I LOVE this recipe.. it's the best chocolate mousse ever!
thank you Stephanie, your recipes are the best :)
Hi, Stephanie. Great recipe. If you would ever consider making a mousse cake it would be so great!!!! I am thinking sponge base and 2 kinds of mousse, may be white/fruit mousse glazed with chocolate. I don't know. I have tried but I can never get good results because I don't know what proportions to use in the white/fruit mousse. Anyway...if you ever think of doing something like this it would be great - mousses are so delicious.
Adding a small amount of butter helps with the taste and texture. You could leave it out.
It's a much simpler way to do this mousse and it is well so good.....
Joy Of Baking I love the way you use the science of explaining and don't leave us in mid air. So will stick with you. I love the look of the mouse and the ingredients are great. But please can you advice me on on e thing. Some mouses I have bought from the shops, though no where near as good as yours, do however have these tiny airy bubbles which give the mouses a lovely texture a bit like the choc Aero. Please can you tell me how to achieve this with your recipe. I would really appreciate your response. Thank you.
Hi joy of baking if I was to substitute the granulated sugar for powder sugar how much would I use or would it be the same amount? I just like the consistency of powder sugar better in merigune
joy, can you do it one day ahead? will it stil, retain it's airyness? I need it for tomorrow night, March 11. thanks
+bamciefly It won't be quite as airy if it's refrigerated for a day. However, I think it still tastes delicious.
i always follow u for making cakes can u plz solve a problem ....when i bake my cake and taste it i feel rawness flavour of the plain flour what should i do for removing that taste????
hello stephanie, could you pls tell me why the mixture turns curdled when mixing the egg yolk to the chocolate? i have already cool the chocolate to room temp before i get it mixed together.... thank you
Can I use this chocolate mousse recipe to make layer on my chocolate cake? Would the chocolate mousse set together if I refrigerate it around 2-3 hours?
I made this recipe and used it as a filling in a cake and let me say it was delicious!!!! I am going to be making it again and this time to frost cupcakes. The problem with the first time was that the mousse started melting on me. This can't happen again and I was wondering if there was anything ( cream of tarter to the whipped cream, gelatin) that I could add to keep it from doing this. Please help!!!
Instead of pouring half of the sugar into the whipping cream, can I add it into the yolk and whisk it till it turns pale? You know, like, the first step of making pastry cream or custard?
Makes the mousse better. Go for it!
Can u please tell the brand of chocolate u used.. I have tried mousse so many times but couldn't get the consistency n falvour required..
Would it be alright if use instant coffee powder?
just made it, so easy to prepare, waiting to get it set is the hardest part. i really enjoyed my chocolate mousse, if u dont mind can u make a souffle cake or chcocolate mousse cake
After 10 years I would love to see a chocolate mousse cake too❤️
Hi stefanie im 15 and i made alot of your recipes and they all come out perfectly.
I was wondering if you could post a video on how to make mango pudding
Please and thank you
Joy, thanks for the reply. How much lemon juice to use ? I am also omitting the coffee.
that bowl with a spoon would be nice enough for me....Yumm!!!
How long before should I make.this if I'm using it for a filling in a cake ..??
So different from another choc mousse recipe from you a while ago. In that one there were no yolks used, just whites -- 3 of them. Also, you folded in the whipped cream first (1 cup) and then folded all the egg whites at once. I've made that many times and love it. Wondering how this recipe will compare to that. The only way to know is to try it. So that's what I'm going to do!
Pops he first time I made it I only left it in the fridge for a couple of hours and now I will leave it over night but will that make a difference
Will definitely try but can I use it fir chocolate cake when cutting will it be soft
Yes you could use it as a filling.
Hi and thanks for sharing can I use milk chocolate instead
Im hoping to add this as a layer to a flaming/baked Alaska do you think it would work? I would need to freeze it along with the ice cream and cake? Not sure how it would cope with freezing ?
what do you mean by "use fresh eggs"? are the eggs in our fridge no longer fresh since we bought it over a week ago?
please someone explain me what the difference is if u add an eg yolk to the chocolat and whip under the whites later combined with heavy cream..? what does the egg do? gives it more richeness?
Yes, you can do it.
But you have to take off the butter and use only the white of eggs ( may be one more...): white chocolate es pure cacao butter.
Sorry for my English.
hi. can i substitute heavy cream with either full cream milk or whipping cream? i couldn't find heavy cream in my countrt. thanks in advance darling.
Megan Soh i blv heavy cream and whipping cream are similar
what size cake layer I can use to fill it with this recipe?do I need to double to frost it too or its enough to fill and frost?
There is a chocolate torte recipe on the site that doesn't have flour in it. Also, the recipe on the site for Molten Chocolate Cakes also doesn't have flour.
Hi,. Can i use it for filling for chocolate cake??thank you
Yes, you could do that.
I've made this before and it's my go to dessert for when having a get together but I want to spice it up a little. Would a caramel sauce work with this? As in put a small bit of caramel sauce at the bottom of the glass before scooping the mousse over the top?
Just put the glasses with the caramel in the fridge before piping the mousse.
was wondering, you said that it can be used as a filling of a cake, but can I use it directly like this before freezing or should I freeze it first?
thanks
Why do you use cream of tartar? (by the way love your videos!)
Can I use heavy cream on its expiration date to make this if the carton has never been opens,would it still be good to eat
Mam can we use non dairy whip cream instead of heavy cream?
Stephanie can I use this chocolate mousse also for a chocolate mousse cake ? (The mousse wil not be used for just a layer....it will be almost the intire cake).
hi.. can I use organic brown sugar instead of granulated caster sugar?
can I use this for cake filling and frosting?how much it fills and frosts?thanks
Hi Stephanie! I made it yesterday, but when i beat the heavy cream up, the cream was failed. at what temperature should the cream stay? fringe/room temperature? Please Reply, thanks!
You need to beat the cream very cold not room temperature.hope this helps.
yes i finally found what is the problem and the cream Should at cold temp, thankyou:)
if suger was too burn when we try to make a caramalize suger and we add it to mouse. how we can minimize that suger burned flavour. is there any way?
Not 'burned' caramel state actually, just hot sugar syrup when it stays within 'white' state. That means before it starts reaching to be caramelized.
Hi! Instead of chocolate mousse, how do I make white mousse? Thanks!
You most certainly can. Mousse is just a term for the preparation method. ( Incorporating air into heavy cream, or egg whites.) It can be flavored with nearly anything.
Loved it..i always serve it as a layer of crumbed cake and a layer of mousse and so..
You would taste 2 different things in one cup :)
Dear stephene, do u know how to make curls and flakes of melted chocolate. If yes then pls send me video. Thanks rims1
Sorry I don’t have a video on curls and flakes.
Yes, it would make a great filling.
hey joy of baking, i love your recipe there so delectable keep up the GREAT work!
what do you prefur a Kenwood Titanium Chef or a kitchen aid ?
i really love ur channel,thank you so much for giving us the ingredients along with the measurements i love to gather my things and cook along side you :-)
that looks very delicious!
can I use condensed milk instead of granulated sugar?
i tried this!!! it tastes great! but the mousse is not thick.. its kinda watery... i did exactly like how u mentioned except i dnt add t cream of tartar.. coz i couldnt find it
Arifa Habeeb were ur egg whites stiff or not? also when u mix it all together do it very very very gently. and then put it in the fridge for few hrs. it will be nice nd thick
Could I use this mousse recipe to make a Chocolate Mousse cake, or would a Bavarian be more suitable? if so, do you have a recipe on your site?
i used my hands and not a electric mixer (dont have one..) and i add a little bit of milk cause the chocolate egg yolk mix went rough and then it turned out dilicious
i have a try it with white BACARDI and its really testy
i really need to make one now!
If I pipe this, take it out of the fridge, and leave it at room temperature for an hour, would it lose it's shape?
My friend said that we can use lime juice instead of cream of tartar. What do you think about this?