What is the best recipe for Chocolate Mousse: with butter or cream? [duplicate]

What is the best recipe for Chocolate Mousse: with butter or cream? [duplicate] - Cup of yummy chocolate dessert served on wooden surface

All the recipes I've got for chocolate mousse say among the ingredients: heavy cream or heavy whipping cream. I would like to know the difference if it exists.

I'm from Venezuela; what other ingredient can replace these for this recipe or any recipe that needs this cream?

chocolatewhipped-cream


Best Answer

The percentage of milk-fat determines the name. It is different from region to region.

In the US, heavy whipping Cream is above %36 fat. You can see this chart for the naming convention and fat content. For a chocolate mousse you're generally looking for cream with fat contents between %30 and %40. Otherwise you can get a phase-inversion in your mousse emulsion (it break or collapses).

  • There are Chocolate mousse recipes using butter instead of cream. It makes for a slightly different tasting chocolate mousse, but hey, it's chocolate mousse.

  • You may be able to cheat using an emulsifier such as soy lecithin to keep the emulsion stable. Gelatin does thicken things, but you're likely to lose the air bubbles in the mousse and get a denser mix.



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What is the best way to make chocolate mousse?

How to make chocolate mousse
  • Beat egg whites and sugar until foamy;
  • Soft peaks \u2013 it should be foamy but have SOFT peaks that flop at the top \u2013 as pictured above \u2013 not standing upright (\u201cfirm peaks\u201d);
  • Whip cream;
  • Fold together cream and egg yolks;
  • Fold in melted chocolate;
  • Fold egg whites into chocolate mixture.


    • Can you use whipping cream instead of heavy cream in mousse?

    If a recipe calls for heavy cream and you only have whipping cream, you can easily substitute one for the other in an equal 1:1 ratio.

    What are the four basic components of a mousse?

    Ingredients. Mousse is made up of just a few ingredients: the base, the aerator(s), the sweetener (which is usually added to the aerator), and the thickener (which is optional, depending on the recipe).

    Why is my chocolate mousse not fluffy?

    Depending on how much cocoa butter you include in your recipe, you may have too much or too little of the hardener, and hence a texture that is either too firm or too liquid. "My mousse is dry and/or grainy."


    The BEST Chocolate Mousse Recipe



    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Maria Orlova, tomateoignons, Pinaki Panda, Lukas

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