This Might Be Why Your Mousse Came Out Runny
There is something so satisfying about biting into a fluffy spoon of mousse. It's dense, soft, and wonderfully sweet; it just melts in your mouth. And while the chocolate mousse is a fan favorite, there are tons of other types out there, like avocado mousse. The point is, whether you eat it sweet or savory, its stiff blend of eggs and whipped cream adds a whimsical visual and textural note to your dish that's hard to beat. Britannica claims that the word "mousse" originated in France during the 18th century and means "foam," which is in reference to the cloud-like texture of this treat.
Despite the general public's view of mousse as solely a sweet dish, it also is a way to enhance your savory meals. According to Kitchen Foliage, you can whip up mousse from salmon, blue cheese, cucumber, shrimp, and much more. But, if we are honest with ourselves, when someone asks us if we want a bite of this delicious treat, we are fully expecting a spoonful of chocolate, and we don't want it to be runny.
Quality ingredients and mixing it up
Chocolate mousse is made up of cream, high-quality chocolate, butter, sugar, and eggs whipped together into a delightful foam. But sometimes, things can go a little haywire. The chocolate you use could not be chopped fine enough and create odd lumps, it could turn out too sweet or too dark for your taste, but ultimately, the worst fear a mousse-maker can have is for their perfect chocolate cloud to turn to rain.
A runny mousse could be a sign of a few things, and Bake With Shivesh lists a few reasons why your dessert didn't turn out. The first could be that you over or under-whisked your whipped cream. The most important part of a mouse is the creamy, soft texture and the best way to maintain that texture is to ensure that your ingredients are mixed well enough that they are firm but not overly soft. It's about finding the right balance.
Also the Crumbs Please suggests being mindful while folding the whipped cream and chocolate together so as not to deflate the air out of the mixture, and not to use low-fat heavy cream because it will not hold firm. Using high-quality ingredients will also help you create a high-quality mouse, so make sure to buy some good chocolate as well.