Troubleshooting: Mousses
Possible causes and solutions
The chocolate you used was too fluid
A three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results. Chocolate with more cocoa butter in it will create a sandy texture.
The cream was whipped too stiffly
Always whip the cream into medium peaks (i.e. 2/3 stiff) and not more. If it’s too stiff, you can’t fold it in easily, creating a sandy texture.
The chocolate wasn’t warm enough
Always heat up the chocolate enough before incorporating it into your chocolate mousse mixture.
Possible causes and solutions
The chocolate you used was too fluid
Three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results. Chocolate with more cocoa butter in it will render the chocolate mousse heavy and thick.
The fat content of the cream you used was higher than 35%
Too much fat in the recipe creates a texture that is too thick and heavy. Cream with a 35% fat content in combination with a three-drop chocolate yields the perfect texture.
Possible causes and solutions
The chocolate you used wasn’t fluid enough
A three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results. Chocolate with less cocoa butter in it will give the mousse too little texture.
Too little chocolate was used in the recipe
Chocolate crystallises during cooling, giving a chocolate mousse its firm texture. Using too little chocolate therefore results in a texture that is much too soft.
