Mousse au chocolate in Siphon

madmargarita_95730

Hi dear ChefSteps,

My name is Yingzi. I need your wisdom.

Yesterday I was making mousse au chocolate, using 400 ml liquid full fat cream, 300 dark chocolate, and 50 g sugars. I heat the cream, pour over the chocolate and mix them very well before I pour them into the Siphon with 2 CO2 charges.

I fridge them for about 5 - 6 hours, and when I was about to use them, the mousse were way too thick that it's impossible to spray out of the Siphon.

Could anyone tell me why it happens? I did not understand which step I went wrong.

I'm looking forward to the answer.

Thank you very much,

Best regards,

Yingzi

tshewman

Hi Yingzi, it is very possible the mousse was too thick. I generally use a 50% chocolate to liquid ratio (eg 200g chocolate to 250 cream +150 whole milk). You should be fine with 200 chocolate to 400 cream. I also prefer powdered sugar.