Ganache-Based Chocolate Mousse

About

A simple, eggless mousse made by folding whipped cream into a chocolate ganache. No eggs are used, making it accessible and safe for everyone. Characteristics: Texture: Dense, creamy, and smooth Flavor: Pure, rich chocolate Stability: Medium (holds well for a day or two) Best For: Egg-free diets, quick desserts

Ingredients

ganache

60 g

dark chocolate

, 60%, chopped, 60%, chopped

70 ml

heavy cream

whipped cream

60 ml

heavy cream

5 g

granulated sugar

1 dash

vanilla extract

toppings

berries

[optional]

1 g

dark chocolate

, shaved, shaved

[optional]

2 g

whipped cream

[optional]

Steps

Name: Ganache-Based Chocolate Mousse
Ingredients: 60 GRAM dark chocolate; 70 MILLILITER heavy cream; 60 MILLILITER heavy cream; 5 GRAM granulated sugar; 1 DASH vanilla extract; 2 berries; 1 GRAM dark chocolate; 2 GRAM whipped cream

Step 1

make a Ganache and let it cool to ~40°C. We use slightly more chocolate than to be firm enough to hold structure when you fold in whipped cream. If the ganache is too soft or runny, the final mousse will be loose

Step 2

make whipped cream to soft peaks

Step 3

Take about 1/3 of the whipped cream and fold it into the chocolate-yolk mixture. This step is important because the chocolate base is dense and heavy so mixing in a small amount of whipped cream first lightens it, making it easier to gently incorporate the rest of your airy ingredients without deflating them. Don’t worry if you lose some volume here; it’s expected. Add Remaining Whipped Cream: Gently fold in the rest of the whipped cream until just combined. Now that the base is lighter, you can fold in the remaining cream more gently, preserving its airiness.

Step 4

Spoon into a serving dish and chill for at least 2 hours

Step 5

Optionally top with extra whipped cream, chocolate shavings, or berries before serving.