The Absolute Best Chocolate For Homemade Mousse, According To An Expert

Although eggs, butter, and cream are partially responsible for mousse's creaminess, the dessert is only as good as the chocolate you use. Opting for a low-quality ingredient can result in a lumpy texture, lack of structure, and a flavor that doesn't embody the decadence of mousse. In search of the best chocolate to use for this delicious homemade dessert, we consulted an expert, namely Victoria Johnson, the head chocolatier at Temper Chocolates inside Denver Central Market, for her top pick when making mousse.

The creamy treat isn't the easiest thing to make, and not having the proper components is a common mistake everyone makes with mousse. While it will take trial and error for the best outcome, having the right chocolate makes the process easier. Narrowing down your choices can be challenging, but Johnson has a clear answer. "I personally prefer using a high-quality dark chocolate, like Valrhona's 64% Manjari," she says, "because the chocolate really shines as the star ingredient in the mousse."

Made from Madagascar cocoa beans, the chocolate's rich flavor meshes perfectly with mousse's velvety feel. A lower grade of chocolate, like one made with 10% cocoa, produces mousse that's overly sweet, rather than giving the treat complexity. With a low amount of actual cocoa, the rest of the chocolate is often filled with sugar and additives that don't produce the right texture for mousse. In contrast, the Valrhona brand is perfect for this homemade dessert.

Though the expensive Madagascar vanilla is certainly one of the most popular ingredients from the island nation, its cocoa deserves the same renown. The African country's cocoa beans are known for their fruity acidity and nutty flavor. Johnson's particular selection is sourced from the Millot plantation in northern Madagascar, making it the very definition of a single-origin chocolate. Using beans from only one area helps to preserve their unique flavors, allowing you to enjoy the full splendor of flavorful notes in your mousse.

The chocolate features notes of red fruit, giving the mousse a bright flavor that plays well with other fruity ingredients. To enhance the brightness of the chocolate, top off your dessert with fresh strawberries and raspberries, or draw out its tart flavor with a sprinkle of dried sour cherries. To lean more into the sweet, gourmand aspect of the dessert, spritz some fluffy whipped cream on top and sprinkle some candied nuts to finish it off.

However, since dark chocolate has such a complex taste, you don't always have to go with sweeter options. Chocolate sings with fiery ingredients, and opting for peppers with a similar brightness to Manjari chocolate is sure to amp up your mousse. Finish the dessert with a sprinkle of citrusy ground Sichuan pepper or earthy Sarawak pepper.