Baking & Pastry > Basic Baking Principles > Mixing Methods > Folding Technique (Maintaining Air)

Classic Chocolate Mousse

This classic chocolate mousse recipe relies on the folding technique to achieve a light and airy texture. Learn how to gently incorporate whipped cream into melted chocolate for a decadent dessert.

Prep Time
25 minutes
Cook Time
0 minutes
Servings
4-6
Ingredients
  • 6 ounces Bittersweet chocolate
  • 1 1/2 cups Heavy cream
  • 3 Large eggs
  • 2 tablespoons Granulated sugar
  • 1 Pinch of salt
  • 1/2 teaspoon Vanilla extract

Melt the Chocolate

Finely chop the bittersweet chocolate. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler), stirring occasionally until smooth. Remove from heat and let cool slightly.

Prepare the Egg Yolks

In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thickened. This will create a light and airy base for the mousse.

Incorporate the Yolks into the Chocolate

Gradually whisk the egg yolk mixture into the slightly cooled melted chocolate until well combined. Stir in the vanilla extract and a pinch of salt.

Whip the Heavy Cream

In a large bowl, whip the heavy cream with an electric mixer until soft peaks form. Do not overwhip.

Folding Technique - First Incorporation

Gently fold one-third of the whipped cream into the chocolate mixture. This lightens the chocolate base and makes it easier to incorporate the remaining whipped cream without deflating it.

Folding Technique - Final Incorporation

Carefully fold in the remaining whipped cream in two additions. Use a rubber spatula and cut down through the center of the mixture, then lift the spatula up and over, turning the bowl slightly. Be gentle and avoid overmixing. The mixture should be light, airy, and uniform in color.

Chill the Mousse

Divide the mousse evenly among serving glasses or bowls. Cover with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the mousse to set and the flavors to meld.

Serve Chilled

Serve the chocolate mousse chilled. Garnish with whipped cream, chocolate shavings, or fresh berries, if desired.

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FAQ

  • Why is folding important for chocolate mousse?

    Folding is essential to maintain the airiness of the whipped cream and create a light, fluffy texture. Overmixing will deflate the whipped cream, resulting in a dense, heavy mousse.
  • Can I use a different type of chocolate?

    Yes, you can use milk chocolate or semi-sweet chocolate, but the flavor and sweetness of the mousse will change accordingly. Adjust the amount of sugar to taste.
  • What if my chocolate seizes up?

    Seizing happens when water gets into the melted chocolate, causing it to become grainy. Try adding a tablespoon of vegetable oil or shortening to the chocolate and stirring vigorously until it becomes smooth again.