Chocolate Mousse

Pink.

Hi Tiby,

There's an older thread with some chocolate mousse recipes that should help so I've merged your thread with it to keep all the recipes together.

Pink

samf1971

I've used Nigella's recipe, which is marshmallows, 1 bar plain chocolate, butter, double cream & I think it's lovely. I add some mini marshmallows to the mix before putting it in the fridge and they're delish

calvincamel

HariboJunkie wrote: »

This one by Delia is really easy and doesn't need gelatine.

I'm guessing that marshmallows contain gelatin and that's why she uses them (and for extra sugar) and I'm betting it's not primo veggie gelatin either.
: (

GemmaBuckle

Hello! I made my first over chocolate mousse from scratch the other day! I was so proud of myself. I thought it as lovely but OH said it was too rich. I used this recipe: http://www.cookinfrance.com/chocolate%20mousse.html
with shop brand cheapo dark chocolate. Any ideas how to make it less rich? Don't really want to revert back to those sachet things that aren't like chocolate mousse at all...
Thanks!
Gemma

Penelope_Penguin

GemmaBuckle wrote: »

Hello! I made my first over chocolate mousse from scratch the other day! I was so proud of myself. I thought it as lovely but OH said it was too rich. I used this recipe: http://www.cookinfrance.com/chocolate%20mousse.html
with shop brand cheapo dark chocolate. Any ideas how to make it less rich? Don't really want to revert back to those sachet things that aren't like chocolate mousse at all...
Thanks!
Gemma

Looks very similar to the recipe I use If your OH thinks it's too rich,I'd suggets giving him a smaller portion

There are other recipes on this thread; I'll merge this later.

Penny. x

GemmaBuckle

Smaller portion... he's not good with small portions!
Sorry to duplicate - my search skills are obviously rubbish. I tried and got 15 or so pages about shaving cream...

morganlefay

Your recipe is like the one I make,tho I make it in about half that quantity and put it into quite small pots, so my advice is same as PP's. Just give him a smaller quantity - it makes a fabulous mousse and altering the recipe seems to me a bad idea. If you served it with a blob of half fat creme fraiche perhaps that would make it seem less solid for him ? Or perhaps with some orange slices on the side (cut all skin and pith off with downward strokes of shapr knife, then cut it into very thin slices across the 'equator' so to speak)...

fiscalfreckles

You could whip some cream and fold that in with the egg whites, would make it a bit less "intense".

Or, as suggested above, serve with a whipped cream or creme fraiche topping.

p-pincher

I made chocolate mousse for the first time for Xmas dinner and it was very rich so i tried it again this time replacing half of the dark choc with milk choc.

Tete_en_l'Air

Hi everyone, hope someone can give me some advice!

I'm doing a Come Dine With Me next week and wanted to do a chocolate mousse for dessert as it's relatively quick and easy and can be done in advance. One of my guests is pregnant so I needed a no-egg recipe and was given Nigella's version: http://beta.nigella.com/recipe/recipe_detail.aspx?rid=75

I tested it last night though and found it very very bitter - I couldn't finish it. Will it be OK to tweak the recipe and use Dairy Milk rather than 70% cocoa chocolate, or will this do something to the consistency? Or make it not set? (I know when I tried to make a chocolate sauce once using drinking chocolate rather than cocoa powder it went horribly wrong and curdled!)

If it's not possible to use milk choc, is there any other way I can make it a bit more palatable and less bitter? Sugar maybe? Thanks so much for any advice you can give me!