Mousse’s flavor is greatly affected by the type of chocolate used so make sure to use high-quality chocolate.
Eggs and whipped cream should be folded gently in circular motion to keep the frothiness.
Refrigerate the mousse for 2-4 hours to help set the creamy texture before serving.
After melting the chocolate, cool it down slightly before adding eggs and cold ingredients.
Overwhipping can make the mousse grainy and separate so whip only until soft peaks form.
Cool down melted chocolate and temper gradually before mixing into eggs as it can cause curdling.
Always sift cocoa powder and powdered sugar before adding to the mixture to avoid lumps and make smooth mousse.
Layer the mousse with elegant additions like nuts and cracker crumbs or with whipped cream.
Follow this easy step-by-step recipe for Chocolate Mousse and make a stunning dessert with just two ingredients.