I always order chocolate mousse in restaurants, but it never turns out right when I make it at home. Help!
Daniel, by email
“Chocolate mousse defies physics,” says Nicola Lamb, author of Sift and the Kitchen Projects newsletter. “It’s got all the flavour of your favourite chocolate, but with an aerated, dissolving texture, which is sort of extraordinary.” The first thing you must ask yourself, then, is what kind of mousse you are after: “Some people’s dream is rich and dense, while for others it’s light and airy,” Lamb says, which is probably why there are so many ways to make it.
That said, in most cases you’re usually dealing with some form of melted chocolate folded into whipped eggs (whites, yolks or both), followed by lightly whipped cream. And,…