10 Delicious Ways To Elevate Chocolate Mousse

Looking for an elegant dessert for your next dinner party that's easy to make and tastes absolutely delicious? Look no further: Chocolate mousse is a scrumptious sweet treat that's the perfect addition to your party. For those unfamiliar, chocolate mousse is a classic dessert known for its light, airy texture and creamy, delectable flavor alongside its rich chocolate taste — plus it's pretty low maintenance.

You simply begin by making a ganache with cream and chocolate. Then, you combine that with egg yolks to make a custard before folding in either whipped cream or egg whites to achieve its signature light and airy texture. Let it chill in the refrigerator, then serve it in elegant glass to your happy guests.

In one of my first restaurant jobs as a young pastry chef, I was in the plated dessert section. Throughout my shift, I made countless batches of different creams, custards, doughs, and, most importantly, mousse — chocolate mousse, for that matter. It was always on every dessert menu I've come across in restaurant kitchens, and most pastry chefs have a piping bag filled with chocolate mousse ready to cover any blemishes or add a touch of flair to any dessert.

After the end of my shift, even though I was covered in chocolate and exhausted, I always found time to perfect my pastry recipes, and one of the first recipes I honed was chocolate mousse. Through my recipe development, I found different ways to elevate chocolate mousse to the next level.

Most dessert lovers will agree that the main reason people are obsessed with chocolate mousse isn't because it is airy and easy to make — it's because of its rich, chocolatey flavor. If you're striving to make the best chocolate mousse you can possibly create, you have to start with high-quality ingredients, the first one being chocolate. Since it's the main flavor profile of the dessert, you want to be able to emphasize it as much as you possibly can, and using top-grade ingredients will get you there.

Searching for a high-quality bar of chocolate is similar to looking for a nice bottle of wine. Just like when you're in the wine section, check the label and ingredient list first. You always want to purchase chocolate with a relatively short list that's free from any additives, preservatives, or artificial flavors. Additionally, you want to make sure your chocolate contains cocoa butter as its fat source. Unlike other fats, cocoa butter has a pretty neutral taste and won't alter the flavor of your chocolate.

Another thing to look out for is the cacao percentage, which is simply the percentage of the bar's weight that's derived from cacao beans. If you lean more toward the sweeter side, milk chocolate is a solid choice. Try to find a bar that's lower in percentage at around 45-55%. If you crave a more rustic cacao flavor, dark chocolate is a safe bet, and you're going to want to find a cacao percentage around 55-85% to achieve a more earthy, sweet flavor.

If you like crafting cocktails at home and have the perfect bar cart, you're on track to achieving the most delicious chocolate mousse. Adding a splash of liquor is an excellent way to elevate the flavors of a chocolate mousse. When picking out which libation to infuse, it is best to go with one that pairs well with chocolate, like dark liquors such as bourbon, brandy, rum, or whiskey. These liquors tend to have notes of rich caramel, vanilla bean, honey, and oak that will complement chocolate's bitter and sweet taste seamlessly. Another option is to use Irish cream if you're looking for more ways to use the deliciously decadent liquor.

To infuse your mousse with liquor, you will want to add it after you've melted down the chocolate and cream together. Ensure the ganache is slightly cooled before adding in the liquor so you don't risk burning it and leaving it with an astringent, bitter taste. Afterward, carry on with your recipe as stated. Be careful if you're using an instant mousse powder since the liquor can affect the gelatin's stabilization process.

A boozy chocolate mousse is great for any occasion, whether it is for a holiday gathering or a fun dessert option at an adults-only dinner party. There are loads of ways to infuse liquor into sweet treats, so don't just stop at chocolate mousse and let your creativity flow!

Imagine this: you're hosting a dinner party, and you've had your menu planned all week with a perfectly delicious ending: chocolate mousse. You realize at the last minute when you're at the supermarket that some of your guests can't eat dairy. Don't fret — the best part about chocolate mousse is its versatility as you can replace the cream, milk, and eggs with a plant-based alternative and still achieve a creamy chocolate mousse.

There are a few different plant-based alternatives you can choose from when substituting dairy products. One great option is silken tofu since it has an incredibly velvety texture and a relatively neutral taste. When blended, the tofu is basically unidentifiable, mimicking the texture of chocolate mousse effortlessly. Lucky Michelle McGlinn from Tasting Table crafted the perfect Plant-Based Chocolate Caramel Mousse Recipe so you don't have to search the internet trying to find a recipe. Plus, the recipe couldn't be more simple; all you have to do is blend the ingredients together, make the scrumptious caramel sauce, chill, and serve.

If you happen to have a soy allergy or tofu isn't your favorite ingredient, you can also use avocado instead. The creamy vegetable creates a smooth and rich texture, and when combined with chocolate, the avocado flavor is muted. Any of these options are great if you can't figure out what to make for dessert when you're hosting people who are vegan, vegetarian, dairy-free, or soy-free.

Another delicious way you can enhance your chocolate mousse is by simply sprinkling it with some flaky salt. Adding a bit of salt to your chocolate creates a love story of flavors no dessert lover can resist. For those of you who don't know, flaky salt is characterized by its thin and flat crystals that have a little bit of a crunchy bite to them. There are loads of different salts you can stock your pantry with, but if you want to make the best chocolate mousse out there, be sure to have some flaky salt on hand.

Just like peanut butter and jam, chocolate mousse and flaky salt pair together absolutely flawlessly. Since salt is a flavor enhancer, it boosts the sweet notes of chocolate to another level, creating a pleasant contrast between salty and sweet. Salt can also cut through the bitterness of dark chocolate, so if you accidentally made your mousse with a chocolate bar with an extremely high cacao percentage, some flaky salt might just save the day.

Creating layers inside your chocolate mousse is another great way to add some additional flavor and texture — plus it will make your dessert look more visually appealing.

When creating layers inside your mousse, you want to consider flavors that harmonize well with chocolate. Fruit compotes made from berries or cherries pair superbly well with the sweet notes of chocolate. Another option is fruit curds flavored with either citrus, mango, or passionfruit. You can even do a vanilla, caramel, spiced curd with cinnamon. Another great option is using fruit to create layers, like sliced strawberries, raspberries, or bananas. Not only is it cost effective, but fresh fruit will help cut through the sweetness of the chocolate mousse and add a hint of color as well. 

This is perfect if you're looking to repurpose baked goods you might have lying around, like these Chewy Coconut Chocolate Chip Cookies, for a tropical twist, or this Crispy Chocolatey Brown Brittle for some extra chocolate flavor. The beauty of repurposing baked goods as a layer in your chocolate mousse is that it allows you to reduce your food waste. If you've got any leftover slices of cake, brownies, or muffins, they would work perfectly as a layer, almost like creating a miniature version of this Chocolate Trifle Recipe.

Of course, nothing is more elegant than plain chocolate mousse in a ramekin. However, adding a garnish can elevate it to the next level. A person's first impression of a dessert isn't its flavor; it's the presentation. Garnishes play multiple roles in desserts and, of course, anything you're cooking. It adds a visual appearance, textural contrast, flavor enhancement, and possibly an aromatic element. Nothing quite elevates chocolate mousse like a fancy garnish. You can use what you have on hand or build an element that will enhance the flavor.

For chocolate mousse, you want to choose an ingredient that'll complement its flavor and look appealing against the brown color. If you want to go the simpler route, just dust it with powdered sugar before serving or add sliced raspberries or blueberries. Tart berries pair exquisitely well with the complex chocolate flavor of the mousse. You can also accompany it with a mint sprig to add freshness and another color tone.

If you want more of a decadent flavor, try adding a drizzle of ganache or this Salted Caramel Sauce. Caramel goes exceptionally well with chocolate mousse, offering a subtle nutty sweetness to the rich bitterness of the chocolate. Another colorful garnish option is adding a drizzle of fruit compote or jam. If you've got frozen berries stashed away in the freezer, you can make a delicious and beautiful sauce by turning them into a jam in a breeze. 

There are a few ways you can easily mess up your chocolate mousse, such as burning your chocolate or scrambling your yolks in the hot chocolate mixture. Another way is to not utilize your egg whites to create a lighter mousse. Besides the flavor, mousse is all about texture, and if you don't achieve that airy consistency, you might as well start from the beginning.

Whenever you're making mousse, one of the last steps you should do is whip your egg whites. If you let them sit on the countertop for an extended period, they could potentially lose volume, weep moisture, and deflate. It's best to whip your egg whites right before you plan on folding them into your chocolate custard mixture. Plus, you always want to use eggs that are at room temperature and a clean, dry bowl that has no traces of grease or fat.

Don't bother whisking by hand; use a handheld or stand mixer — it'll make this process a lot easier. To start, slowly beat the egg whites until they are foamy with small bubbles. Once it's foamy, gradually add in your sugar and increase your speed to incorporate more air and develop the structure of the egg whites. Continue to beat until you've achieved stiff, glossy peaks that stand upright. Afterward, fold it into your custard mixture gently so you don't break the structure.

If you're an expert at making chocolate mousse and you've already tried spiking it with liquor or adding a pinch of flaky salt, you are probably looking for the next trick that will take your creamy dessert to the next level. Infusing your cream with herbs might be the next step if you're willing to take on the confectionery challenge —although don't worry, it's pretty simple.

There are a few things you should do when infusing cream with herbs. Always use fresh herbs, not dried ones, since they contain more natural oils, allowing you to obtain their fullest flavor potential. Plus, fresh herbs add more of an earthy taste and fragrance. You'll want to choose herbs that pair well with chocolate, like mint, rosemary, lavender, or basil. If you're feeling even more creative, you could use loose-leaf tea like earl grey, jasmine, chai, or rooibos.

You have two options for infusing the cream: cold or hot. The cold-infusion method is where you add your flavor agent to the cream and allow it to steep for an extended time. The hot-infusion method consists of bringing the cream to a boil, then turning off the heat and letting the ingredients steep for about 10-15 minutes, depending on your desired infusion strength. If you're using the hot infusion method, constantly whisk your cream while heating it to prevent it from burning.

If you're craving the creamy goodness of a chocolate mousse but need some crunchy texture, why compromise? Adding some crunchy ingredients, whether it be cacao nibs or chopped chocolate, creates a bit of texture that will definitely elevate your chocolate mousse to another dimension.

When picking out the right ingredients to add some crunch to your chocolate mousse, they must pair well with two main components: chocolate and custard. Nuts like almonds, pistachios, pecans, hazelnuts, or peanuts would work extremely well. Play around with the texture of your nuts and either give a rough chop on the cutting board for big crunchy chunks or blitz them in the food processor for a more coarse texture. To give it even more distinction, you can lightly roast them in the oven beforehand to release all the natural oils and delicious aromas.

Another crunchy option is adding some toasted coconut flakes. The mildly sweet and creamy coconut flavor, alongside the crispy texture, will add a delightful tropical twist to your chocolate mousse. You can even go a step further and add some candied fruits to really lean into the tropical flavor.

To save yourself from a trip to the supermarket, try to utilize what you've already got on hand. It could be anything from a crispy cereal like cornflakes or a puffed rice cereal — as long as it adds a playful, crunchy spin, it'll be a win. If you have any leftover sweet treats lying around the kitchen like this Classic 5-Ingredient English Toffee Recipe, repurpose it and crumble the toffee into a garnish for your chocolate mousse.

Are you looking to add a pop of sophistication and flavor to your chocolate mousse? All you have to do is drizzle on a little bit of olive oil before serving and let the ingredients harmoniously come together with the decadent chocolate mousse. Now, it might seem strange to top off your chocolate mousse with olive oil, but its naturally delicate and fruity notes pair exquisitely well with chocolate's full-bodied flavor and delicious sweetness.

You want to utilize top-grade olive oil whenever you're using it as a sidekick in your dessert. Next time you shop, try to search for an olive oil labeled "extra virgin," as this signals that the oil is of the highest quality and is left unrefined. Also, be sure to grab a bottle that's been cold-pressed, meaning that the olive oil has been extracted without any heat or additives to ensure you're obtaining its natural flavor and aroma. Just be sure to veer away from olive oils that have a peppery taste so you don't end up creating a spicy chocolate mousse.