How To Tell Your Chocolate Mousse Is Overmixed (And What To Do About It)

Light and airy yet rich and decadent, chocolate mousse is the perfect dessert for any meal. And although often reserved for special occasions, it is not all that complicated to make. There are only a few steps to creating a chocolate mousse, but the technique of each is crucial to make the limited list of ingredients come together successfully. Mixing the chocolate ganache into the whipped cream correctly is especially important; overmixing will ruin your mousse. We spoke to Victoria Johnson, head chocolatier at Temper Chocolates inside Denver Central Market, who gave us tips on how to tell if yours is overmixed and what to do to fix it. She says, "When your batter is overmixed, it can become grainy, separate, or look loose due to the air being knocked out of the mousse."

Does this describe your mousse? Don't panic. "If your mixture is slightly overmixed, you can try cooling it in the fridge which can help improve the texture," Johnson suggests. And if that doesn't work, the chocolate master has another solution, saying, "If your batter is loose and flat from overmixing, whip some extra cream and gently fold it into the mousse to help restore the volume." Just be sure to fold in the new whipped cream gently by hand, as harsh mixing is what got you to this point in this first place.

Of course, it's best to avoid this issue from the start. Besides not overmixing, one of the best tips for making chocolate mousse is to have all of your ingredients and equipment prepared before you start cooking, which includes keeping the measured-out cream cold before mixing. It will whip better from cold into just-stiff peaks before being folded into the eggs and melted chocolate. And as Victoria Johnson covered, overmixing the two components will make for a texture that's off. But another reason your chocolate mousse can become grainy is if the whipped cream is overmixed; so aim for a creamy, just fluffy consistency rather than a clumpy, solid, and overly thick whipped cream.

Once your just-perfect chocolate mousse is made, it will be hard to resist. If you do manage to keep some leftovers, put them in an airtight container in the fridge and consume within two days. To store chocolate mousse in the freezer, go with the airtight container, and thaw it in the fridge overnight before enjoying.