Why is my ganache split, grainy or siezed?

If your ganache is split or grainy, it is likely due to too much heat. Make sure your heavy cream has only just started to simmer (not full on boiling) before pouring over the chocolate.

What to do if the ganache has chunks of chocolate in it?

If your ganache has un-melted chocolate after stirring, microwave it for 10-15 seconds and stir again. Make sure all the chocolate has melted and the ganache is completely smooth before proceeding.

How to tell when the whipped cream is at the medium peak stage?

As soon as the cream has thickened up and the mixer leaves behind "ribbons", stop whisking and lift the mixer out of the cream. The cream should form a "peak" where the whisk lifts out, but it should slowly fall back down (meaning the cream only partially holds shape, it doesn't form a stiff peak which stays upright).

Why is my mousse grainy?

A grainy mousse is most commonly a result of over-whipping the cream, or overmixing the ganache and whipped cream together. Be sure to whip the cream to medium peaks only, and be very slow and gentle when folding the ganache and whipped cream together.

Can I prepare this chocolate mousse ahead of time?

Yes, you can prepare this mousse ahead of time and keep it covered in the fridge for 3-5 days.

Can I serve this chocolate mousse in a large serving dish instead of individual cups?

Yes, you can serve this mousse in one larger dish and spoon into everyone's bowls / plates.

Why is the mousse becoming soft at room temperature?

This chocolate mousse does not have an stabilizers like gelatin, and relies only on the cream and chocolate to remain set. Therefore, it will become soft and lose shape with time at room temperature. Be sure not to let it sit out for longer than 30-60 minutes depending on the temperature.

Easy 2 Ingredient Chocolate Mousse

Name: Easy 2 Ingredient Chocolate Mousse Recipe
Prep time: 10 min
Total time: PT-481428H29M48S
Cuisine: American
Ingredients: 300g semi-sweet chocolate (~50% cocoa, or use a mixture of milk and dark); 2 1/2 cup heavy cream (600g); chilled and divided into 1 cup (240g) and 1 1/2 cup (360g)

Description

The perfect creamy, silky and light chocolate mousse made with just heavy cream and chocolate and 10 minutes of work!

Ingredients

300g semi-sweet chocolate (~50% cocoa, or use a mixture of milk and dark)
2 1/2 cup heavy cream (600g); chilled and divided into 1 cup (240g) and 1 1/2 cup (360g)

Cook Mode Prevent your screen from going dark

Instructions

Ganache:

Break the chocolate into a heat-safe bowl
Pour 1 cup (240g) of heavy cream into a saucepan, and heat over medium flame until the cream just starts to simmer (bubble around the edges)
Pour the hot cream over the chocolate, making sure it covers all of the chocolate. Cover the bowl with a lid / plate and wait 2-3 minutes (you can whip the cream in the meanwhile)
After 5 minutes, gently stir with a spoon until the chocolate melts and combines with the cream, resulting in a smooth and shiny ganache. If there is any unmelted chocolate, microwave the ganache for 10-15 seconds until all the chocolate has melted. Let the ganache rest for 5 minutes

Whipped cream:

Add the remaining 1 1/2 cup (360g) cream to a large bowl. This cream must be straight from the fridge and chilled!
Use an electric hand mixer to whisk the cream for a few minutes until it reaches soft / medium peaks. This means the cream will thicken up and form "ribbons" behind the mixer attachments, and when you turn off the mixer and lift it, the cream will form a soft peak which slowly falls back down. Essentially, the cream should be thick and hold shape partially, but not fully. Stop whisking immediately at this stage

Assembly:

Add about a third of the whipped cream into the ganache (which should not be hot at this point), and use a rubber spatula to very gently and very slowly fold it in. Be extra gentle, and stop when they are mostly combined
Add the whole mixture into the remaining whipped cream, and continue to gently and slowly fold. You want to fully mix the two without knocking out the air in the cream. If you see any lumps of whipped cream, press down on them with your spatula to break them. Stop mixing as soon as the cream has fully mixed with the ganache. You should have a smooth and fluffy chocolate mousse
Divide the mousse evenly between the dessert cups (or serving dish of your choice). Refrigerate for at least 3 hours or until the mousse feels set
Optionally, decorate with more whipped cream and grated chocolate. Serve and enjoy!

Video Tutorial:

Notes

Keep the mousse refrigerated and cold for the best texture

Prep Time: 10 min
Category: Dessert
Cuisine: American, French