I’m so glad to hear! And thank you so much for your comment.

So glad! Thank you for the comment!

I’m so glad it helped! Thanks for commenting and please do share any other experiences.

Thank you, Patricia! I'm trying to address those problems I see most often. :)

Hello! Thanks for your question. I do like those mousses, yes, but don't often make them. I feel I can get the chocolaty and creamy texture I want out of something that's simpler. Best recipe? That's so hard to say! I translated and adapted a recipe by Philippe Conticini that's my go-to, so probably that one!

Thanks for your message! For the Valrhona 61% cacao Extra Bitter, it's 10.2% cocoa butter.

You’re welcome, I’m glad you found it helpful! Chef Zach

My pleasure 😊

Thanks for your comment and question! You could try folding more whipped cream into it, just be sure not to deflate it by overworking it!

If a chocolate mousse hasn’t set to a spooning texture, or especially remains runny, after it’s been refrigerated then I would say the mousse isn’t formulated properly. Whipping it when it’s chilled may help bring some body to it but probably won’t result in a properly textured mousse. What was your recipe? Please provide the exact chocolate you used.

There are two possibilities: use egg whites instead of cream to lighten the mixture. Ensure you have stable beaten egg whites. Also, do not pipe the mousse once the egg whites are folded in but instead gently pour it into a serving dish. Piping can constrict the mousse and deflate the air bubbles, making the mousse more dense.

Hello. You can always melt more chocolate into the mixture until it thickens to the consistency you want.