Chocolate Mousse

Classic French-style chocolate mousse often uses eggs, with whipped whites providing lift and yolks adding richness. Many modern versions use whipped cream instead, which gives a softer dairy-heavy texture.

Graininess usually happens when melted chocolate meets cold liquid too quickly or when the mixture seizes. Keeping the chocolate warm but not hot before folding in whipped cream or egg whites helps protect the texture.

Most chocolate mousse needs at least 3 to 4 hours in the refrigerator to set cleanly. Restaurants often make it a day ahead because the texture stabilizes well overnight.

Raw-egg mousse carries the same food-safety concern as tiramisu or homemade mayonnaise. Using pasteurized eggs or a cooked sabayon-style base is the safer route for children, pregnant guests, or anyone immunocompromised.