"Good-quality chocolate bars are essential. Choose a nice one you can chop up, rather than chocolate chips, which contain emulsifiers that can turn the mousse stodgy."
"Mousse is all about texture. A stand mixer helps whip egg whites and cream to lofty, stiff peaks, but an electric hand mixer with beaters will also work."
Making chocolate mousse can be easy with the right recipe, focusing on good-quality chocolate. Use bars with around 60-64% cacao for the best texture, avoiding bittersweet varieties. Espresso enhances chocolate flavor, but instant espresso powder can be used as a substitute. The texture is crucial, and using a stand mixer achieves perfect peaks, though an electric hand mixer also suffices. Garnishing with whipped cream, chocolate shavings, or raspberries elevates the presentation, especially for special occasions.
Read at Bon Appetit
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