"Chocolate mousse defies physics, says Nicola Lamb, author of Sift and the Kitchen Projects newsletter. It's got all the flavour of your favourite chocolate, but with an aerated, dissolving texture, which is sort of extraordinary. The first thing you've got to ask yourself, then, is what kind of mousse are you after: Some people's dream is rich and dense, while for others it's light and airy, Lamb says, which is probably why there are so many ways you can make it."
"That said, in most cases you're usually dealing with some form of melted chocolate folded into whipped eggs (whites, yolks or both), followed by lightly whipped cream. And, with so few ingredients, you need to make them count, Lamb says: What you're doing by making chocolate mousse is extending the flavour of the chocolate, so first off always go with a bar you really like."
"Use older eggs, too, adds Matthew Ryle, author of French Classics: As an egg gets older, the white gets looser, which is not what you want when it comes to poaching, but for meringues and mousses it's perfect, because those looser whites have more elasticity, so they stretch and incorporate air without breaking. Room-temperature eggs will also help with this. As with any difficult relationship, it pays to take things slow, too."
Chocolate mousse combines melted chocolate folded into whipped eggs (whites, yolks, or both) and lightly whipped cream to create either rich, dense or light, airy textures. Use a high-quality bar—about 70% dark—to extend and amplify chocolate flavour. To prevent melted chocolate seizing and to make folding into colder ingredients easier, whisk in a small liquid (water, alcohol or coffee), roughly a couple of tablespoons per 100g chocolate. Use older, room-temperature eggs because looser whites have more elasticity and incorporate air better. Whip meringue slowly and longer to create finer bubbles, and fold gently to preserve aeration.
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