Vegan Chocolate Mousse - CREAMY FOOLPROOF RECIPE (2024)

FAQs

Why is my vegan chocolate mousse grainy? ›

Check that the chocolate has cooled down sufficiently – it should not be warm to the touch or else chocolate is likely to seize and you will end up with grainy mousse.

Nothing thickens mousse as gently as a liaison. Made with egg yolk and cream, the liaison does not add anything to mousse that isn't already there -- it just changes the ratio a bit in favor of thickness.

Mix 1/2 tablespoon of cornstarch with 1/2 tablespoon of cold milk for every 1 cup of finished souffle. Mix the cornstarch slurry into the main liquid ingredient. Heat the main ingredient over a double boiler until it thickens, or for 5 to 7 minutes.

Not following the whipping time given in the recipe and over whipping separates the cream into butter, which gives a grainy and broken texture to your mousse.

The trick to whipping aquafaba is using a hand or stand mixer! Whisking it by hand takes quite a long time and does not produce as good of results. Another trick is to throw in 1/8-1/4 tsp cream of tartar, which causes the aquafaba to whip up much easier, faster, and makes the peaks firmer.

Cream should always be cold for whipping, and it should be full fat (don't attempt to whip lower fat cream - it's not possible!). Take care not to over whip, as over whipped cream can make your chocolate mousse grainy.

In a chocolate mousse, the chocolate itself has a crucial role in stabilizing the texture. But, don't underestimate the power of eggs, cream, and even gelatin in a good mousse. Gelatin forms a gel to stabilize air bubbles.

For an even thicker mousse, livestrong.com suggests adding in ½ tablespoon of cornstarch and ½ tablespoon of cold milk until reaching your desired consistency. Remove from heat and cool slightly before transferring it to the refrigerator to chill for 2 hours.

Arrowroot Powder

Also known as arrowroot starch, this substance is made from the root of the arrowroot plant. It can be used to thicken a variety of vegan dishes without changing the color or sheen of the dish. Therefore, it works especially well for thickening glossy vegan frostings and clear soups.

Why won't my chocolate mousse set? ›

A runny mousse that won't set is caused by the opposite of the reason for grainy mousse. If your mousse won't set, it is most likely because you have under-whipped the heavy cream. Perfectly whipped cream will stabilize the mousse as it sets in the refrigerator.

Create an arrowroot or cornflour slurry from ½ tablespoon of arrowroot/cornflour and 2 tbsp of cream or milk. Add the mousse back into a saucepan to heat up and then whisk in the slurry until it thickens.

Chocolate with more cocoa butter in it will render the chocolate mousse heavy and thick. How to choose the right fluidity? 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.

Here's another thing we know about chocolate: you put it in the fridge, and it gets hard. The fats firm up to the point of Rock Hard. So, if you start mixing melted chocolate together with some crazy cold cream, it'll get all chippy on you. Jenni Says: Once your mousse gets grainy, there really is no saving it.

The first could be that you over or under-whisked your whipped cream. The most important part of a mouse is the creamy, soft texture and the best way to maintain that texture is to ensure that your ingredients are mixed well enough that they are firm but not overly soft.

Cream should always be cold for whipping, and it should be full fat (don't attempt to whip lower fat cream - it's not possible!). Take care not to over whip, as over whipped cream can make your chocolate mousse grainy.

When chocolate is melted, it creates a smooth, buttery consistency. However, when melted chocolate comes into contact with water, it instantaneously seizes up, becoming gritty and grainy.

If you add small amounts of liquid to melted chocolate it can also seize the chocolate. However double cream has a high fat content (usually 45% or more for double cream or a minimum of 36% for heavy or whipping cream) and this fat content will help it to mix with the chocolate without causing it to seize.

If the air collapses out of the cream and eggs, the mousse loses its unique structure and much of its desirability. One of the best ways to prevent the mousse from completely deflating is by adding a bit of powdered gelatin into the mix.