The chocolate mousse marathon has finally come to an end: 3 weeks and 11 recipes down, we are finally at No. 1 which can be rightfully called the best of the best.
Before I get into details, I probably should excuse all the people who have fallen of the healthy eating wagon during this chocolate journey, but if you deny yourself chocolate, what is there to live for?.. And that in mind, here’s a little overview of all the contestants:
A divine creation by the macaron queen Jill Collonna from Mad about macarons. This is both decadent, exotic, divine and simply nothing I’ve tasted before.
This ones take a little more than 4 minutes to make and can get a little grainy if over whipped. In short, it ain’t exactly recipe where success is guaranteed.
Massive failure, seriously I think it was one of the worst things I’ve ever tasted, though the texture was very creamy and nice. I’ve got quite a few recipe suggestions from my readers on what to add extra and how it could be tweaked to work. I may try it one day, but for now I think I’ll keep my avocados in savory dishes. For those who are searching for a success guaranteed vegan chocolate mousse version, there are a few other recipes in this list that may work easier.
It’s a quick and easy fix, which results in a nice, thick chocolate pudding, but it ain’t chocolate mousse.
This has to be one of my favorites, a little labor intensive, but exceptionally good, full of orange flavor and light as air texture.
Only two ingredients melted together then whipped and voila, you have a chocolate mousse, no chilling needed. It’s very simple to make, but for me it lacked the richness of a perfect chocolate mousse.
One of the biggest discoveries, tofu makes a wonderful base for a chocolate mousse, resulting in a velvety texture and very chocolaty taste, though could have a few more air pockets.
This is the recipe I have been making for ages, and sadly sabotaged it for the marathon by forgetting to add the butter, still this is an easy classical recipe, what’s not to love?
It’s a perfect marriage of coffee and chocolate, and one of my favorites in this marathon. It does take a few more steps in the making process than most others, but the texture is simply to die for.
The third runner up in the marathon – classical chocolate mousse, with a good dash of liquor, airy-rich texture and impeccable chocolate flavor. What more could you want from a chocolate mousse?
Second runner up – a very original recipe, using marshmallows to create mousse like texture, and what’s surprising it really works. Great texture, great chocolate flavor (even candy like sub-taste) and takes minutes to prepare.
Finally, David Lebovitz chocolate mousse – the winner of the marathon.
The interesting thing about this chocolate mousse is that if I had to make a scale of chocolate mousses aligning them in terms of their ingredients, processes, preparation difficulty, even the “healthy” aspect, this one would most likely land in the middle of the scale, which maybe the reason why it ticked all the boxes for all the judges.
It’s dense, rich and smooth, but at the same time airy and light. No additional flavors, just chocolate – the star ingredient here.
This marathon was quite a journey and tasting 12 chocolate mousse recipes, even for all six chocolate loving judges – a challenge (you really can have too much chocolate, apparently). Anyhow, the main conclusion from this marathon is that it’s close to impossible to have one recipe or dish to please all, and the more opinions you have on the table the more difficult it will be to find one to fit all (I say this as there was a lively discussion and a couple of voting rounds before we picked the winner).
What we have all agreed upon is that texture is quintessential, the corner stone of this dessert. If a chocolate mousse is not full of air pockets and magically melts in the mouth, that is not a chocolate mousse. Additional flavors, sub-tastes and various liquors are lovely, though highly depend on individual tastes. One thing I can say for sure, I have never seen a person disappointed getting served a chocolate mousse, and if you are in search of a recipe to please all, then winner of this marathon may just be it. Enjoy!
Before I leave you with all this chocolate goodness for the weekend, I have a small announcement: the next post will kick off a special editorial, which had me sweating in the kitchen the last few months. Yes, months. At times my kitchen looked like a brewery, at times like a bakery, but enough about this now, it’ll kick off on Monday. Have a chocolaty weekend!
Chocolate mousse recipe from Annie’s Eats.
- 200 grams good quality chocolate, finely chopped
- 3 tablespoons water
- 4 large eggs, separated, at room temperature
- pinch of salt
- Combine the chocolate and water in a heatproof bowl set over a pot of simmering water (don't let the bowl touch the water).
- Heat until the chocolate is almost completely melted, stirring occasionally.
- Remove the bowl from the heat and stir until the mixture is smooth.
- Set aside to cool a little, then whisk in the egg yolks.
- In a separate bowl whisk the egg whites with a pinch of salt to stiff peaks.
- Stir in ⅓ of egg whites into the chocolate mixture, then gently fold in the remaining.
- Divide between serving dishes and chill at least 3-4 hours. Enjoy