If you ask 100 chefs about the secret to making the perfect chocolate mousse – one that's silky, rich, and indulgent without being dense and heavy — it's likely they'll give you 100 different answers. Some will say it is all in the chocolate you use . Others will say it's the egg whites, the egg yolks or both.
Still others say there's no way to get a light and airy mousse without whipped heavy cream. But if you ask two of Miami's best-known pastry chefs, the answer is all in how you whip things up. Daily Meal spoke exclusively to the executive pastry chef at Fontainebleau Miami Beach , Muhammed Ince, and Meghan Brophy, executive pastry chef at Pastis Miami .
According to these chefs, how you whip the egg whites and the heavy cream, respectively, matters most when it comes to texture. Ince suggests whipping the egg whites to soft peaks. "They should hold their shape," he says, "but not be too stiff.
" Overwhipping them can lead to a grainy texture. He recommends adding a pinch of cream of tartar to provide some stability to the egg whites. Brophy suggests the heavy cream be whipped between soft and medium peaks .
"The heavy cream has reached a soft peak when the whisk is removed and the peaks in the cream are just beginning to hold their shape," says Brophy. But there's much more to keep in mind to achieve these perfect peaks. Consider the temperature of the ingredients and bowls To achieve the right texture for your mousse, Chef Meghan Brophy suggests keeping the egg white.
