Chocolate mousse should be rich and creamy, like pudding, but also light and airy. It should almost want to float off your spoon. The way to achieve both qualities is by using egg yolks, butter and cream for the rich and creamy, and beaten egg whites to make it light and airy.
Chocolate mousse.
And of course, you should use the best quality chocolate you can afford. You'll really taste the difference, and it'll be worth every cent.
There are a number of tricks to help make sure your egg whites whip up properly. For instance, your egg whites shouldn't be too cold. A pinch of cream of tartar will also help. (Cream of tartar is a great thing to have around, and you can use it to make your own baking powder.)
Here's a simple chocolate mousse recipe. And here's some more about chocolate and eggs:
via:http://culinaryarts.about.com/b/2014/04/04/chocolate-mousse.htm
Chocolate mousse.
And of course, you should use the best quality chocolate you can afford. You'll really taste the difference, and it'll be worth every cent.
There are a number of tricks to help make sure your egg whites whip up properly. For instance, your egg whites shouldn't be too cold. A pinch of cream of tartar will also help. (Cream of tartar is a great thing to have around, and you can use it to make your own baking powder.)
Here's a simple chocolate mousse recipe. And here's some more about chocolate and eggs:
via:http://culinaryarts.about.com/b/2014/04/04/chocolate-mousse.htm
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