Chocolate mousse is not simply melted chocolate folded with something airy. It is an emulsion and foam whose fat crystallisation, water balance and aeration must remain compatible.
What matters technically
- The chocolate phase must be at a suitable temperature before folding.
- Air should be incorporated without destroying the emulsion.
- Chocolate percentage changes both flavour and final firmness.
Common mistakes
- Combining components at incompatible temperatures
- Overmixing and losing aeration
- Changing chocolate percentage without adjusting the formula
My approach
I treat this as a formulation and process problem rather than a fixed recipe. Ingredient ratios, temperature, mixing, baking or setting conditions must support the texture and flavour required in the finished dessert.