Like fashion, many desserts have come and gone but chocolate mousse is one of those 60s desserts that has stood the test of time. The best chocolate mousse is rich in flavors, light and fluffy and silky smooth in texture.

Since it was created, people have experimented with chocolate mousse recipes to give their twist on the classic dessert. Some exotic chocolate mousse recipes even include ingredients such as balsamic vinegar, soy sauce and olive oil!

So is there a secret to making the perfect chocolate mousse?

1) The classic way

The classic chocolate mousse recipe consists of just two ingredients: an egg and around 30g of chocolate.

Simply break the chocolate into smaller chunks and proceed to melt it over a pan of simmering water.

Pour and stir in the egg yolks.

Blitz the eggs white into airy peaks and very gently fold in the chocolate.

Leave the mixture in the fridge to allow it to set.

If done right, you’ll be left with rich, super fluffy and light chocolate mousse that will melt in your mouth.

2) The American take

This version of chocolate mousse was developed by renowned chef, Julia Child.

Julia’s take on chocolate mousse includes exotic ingredients such as coffee, dark rum and equal amounts of butter and dark chocolate.

The recipe required:

The butter to be melted with the chocolate over a simmering pan.

Add some coffee and put the bowl aside.

Whisk 4 eggs into simmering water.

Mix in 170g of sugar and add 2 tablespoons of rum.

Slowly fold the mixture into the chocolate.

Blitz the eggs whites with a pinch of salt and a spoonful of sugar until it looks a glossy.

Fold in the chocolate mixture slowly.

You’ll notice the strong smell of alcohol in the mixture; it will also set a little harder than the classic chocolate mousse recipe.

3) Mix in some cream

This recipe is lighter than other chocolate mousse recipes. For this recipe, you’ll need 300ml of double cream for every 100g of chocolate.

Pour half the cream into a pan and bring it to boil.

Slowly stir in the pieces of chocolates before adding the rest of the cream into the pan.

Pour the contents into a bowl containing iced water and blitz it into soft peaks.

In a separate bowl, beat in egg whites from a large egg, keep adding in 50g of caster sugar at moments.

Once the egg whites have achieved a fluffy meringue-like texture, gradually fold it into the chocolate.

This version is incredibly light but the cream does dilute the chocolate flavor.

You don’t have to go over these steps to create the perfect mousse, use one of our premium mousse mixes instead! Making fluffy, delicious mousse is no easy feat. The process is complex and if you don’t pay attention to the details, it’s very easy to mess it up.