by Dan McCoy, Executive Chocolatier at Hill Country Chocolate
There's a reason professional pastry chefs build their chocolate mousse on a ganache foundation – it creates an incomparably rich, silky texture that simpler methods cannot match. Here in our Fredericksburg kitchen, we use this ganache-based approach for every chocolate mousse we serve, and I'm sharing our method so you can achieve the same luxurious results at home.
What You'll Need
For the Ganache Base:
- 8 ounces (225g) premium dark chocolate (60-70% cacao), finely chopped
- 1 cup (240ml) heavy cream
- 2 tablespoons unsalted butter, room temperature
- Pinch of fine sea salt
For the Mousse:
- 1½ cups (360ml) heavy cream, well-chilled
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Step-by-Step Instructions
- Prepare your chocolate properly. Finely chop the dark chocolate and place it in a large, heatproof bowl. The smaller the pieces, the more evenly they'll melt when the hot cream hits them.
- Heat the cream. Pour 1 cup of heavy cream into a small saucepan. Heat over medium heat until small bubbles form around the edges and the cream reaches approximately 185-190°F (85-88°C). Don't let it boil – overheated cream can cause the ganache to break.
- Create the emulsion. Pour the hot cream directly over the chopped chocolate. Let it sit undisturbed for 2-3 minutes. This patience allows the chocolate to melt gently from the cream's residual heat.
- Build your ganache. Starting from the center of the bowl, stir slowly in small circles with a rubber spatula, gradually working outward. This technique creates a smooth emulsion rather than a broken, grainy mess. The mixture should become glossy and thick.
- Add butter and salt. Once your ganache is smooth, stir in the room-temperature butter and salt until fully incorporated. The butter adds richness and an even silkier texture. Transfer to a clean bowl, cover with plastic wrap touching the surface, and cool to room temperature (about 1 hour, or 20 minutes in the refrigerator, stirring occasionally).
- Whip your cream. In a clean, chilled bowl, combine the remaining 1½ cups heavy cream, powdered sugar, and vanilla extract. Using a whisk or electric mixer, whip until you achieve soft peaks. The cream should hold its shape but still look creamy, not stiff.
- Transform ganache into mousse. Add about one-third of the whipped cream to the cooled ganache. Using a rubber spatula, fold gently from the bottom up, turning the bowl as you work. This initial fold lightens the dense ganache and makes the final incorporation easier.
- Complete the folding process. Add the remaining whipped cream in two additions, folding gently but thoroughly after each. The key is maintaining the airiness while ensuring no streaks remain. Your finished mousse should be uniform in color and hold soft peaks when lifted with a spoon.
- Chill and set. Divide the mousse among serving glasses or transfer it to a large bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, though 4 hours is ideal for the best texture.
Chef's Notes
Tips for Success:
- Temperature is everything. Your ganache must be completely cool before folding in the whipped cream.
- Don't overwhip your cream. Stop at soft peaks.
- Fold, don't stir. The folding motion preserves the air bubbles.
- Choose your chocolate wisely. 70% dark chocolate provides the perfect balance.
Storage: Refrigerate for up to 3 days. Freezes well for up to 1 month.
Variations:
- Espresso Chocolate Mousse
- Orange Chocolate Mousse
- Spiced Hill Country Mousse