Chocolate mousse is a classic treat that has evolved from a traditional French dessert into a key element of modern, sophisticated confectionery creations. This light and airy dessert component, with its deep chocolate flavour, serves as an amazing base for mousse cakes, monoportions, and elegant pastries. With just a few steps, and Barima Artisanal chocolate, you can create professional – quality mousse yourself.

Barima Artisanal Chocolates – Premium Quality for Professional Applications

Barima Artisanal chocolates by Barbara Luijckx have been crafted specifically for pastry chefs who seek high-quality products and rich, natural flavours. Made with carefully selected natural ingredients, these chocolates are remarkably versatile, perfect for everything from ganaches, mousses, and fillings to frozen desserts such as ice cream and parfaits, as well as pralines, dessert shells, bars, and hand-crafted decorations.

Our Chocolates:

  • Barima Artisanal Dark Chocolate 56% – Perfect for light mousses, cakes, creams, and individual servings. Its balanced cocoa flavour and moderate sweetness make it suitable for a wide range of applications without overpowering other ingredients.
  • Barima Artisanal Dark Chocolate 72% – An intense chocolate with pronounced cocoa notes and fruity undertones. Perfect for robust flavour pairings, such as coffee, fruits, or alcohol. Mousses made with this chocolate will be distinctly bold and expressive.
  • Barima Artisanal Milk Chocolate 34% – A classic chocolate with a silky texture, often chosen for mousses for children or sweeter confectionery items.
  • Barima Artisanal White Chocolate 29% – A delicate chocolate with subtle vanilla notes. Excellent for fruit-enhanced mousses (passionfruit, raspberry, lemon) or as a contrast to acidic flavours.

Why is Chocolate Mousse Cake the perfect choice for a sweet dessert?

Its delicate texture and rich flavour are only part of what makes chocolate mousse so appealing. Its versatility is the key—it retains its fluffy structure when chilled or frozen, making it perfect for velvet coatings, glossy glazes, or as a base for frozen desserts like parfaits and semifreddos.

How to Make Chocolate Mousse? Jimmy Mornet recipe

Below is a recipe for chocolate mousse recommended by a renowned French pastry master, Jimmy Mornet.

Ingredients (for approx. 6 servings):

Preparation Method:

Cook the crème anglaise using cream, milk, egg yolks, and sugar. Add the gelatin mass and milk chocolate. Stir until the chocolate is melted. Cool to 30ºC and combine gently with the whipped cream.

Tip: Ready mousse can be frozen without compromising its fluffiness or texture upon thawing, making it perfect for use in layered cakes, individual desserts, decorations, or frozen desserts.

Flavour Variations Using Barima Artisanal Chocolates:

  • Dark Chocolate 72% + orange liqueur – sophisticated and deep flavour, suitable for adults.
  • Dark Chocolate 56% + hazelnut paste – perfect balance of sweetness and creaminess.
  • Milk Chocolate 34% + espresso – harmonious blend of coffee and milk chocolate notes.
  • White Chocolate 29% + fruit paste (e.g., peach-passionfruit) – delightful contrast between sweetness and freshness.

Inspiration – Mousse Chocolate Cake and More

Chocolate mousse offers vast possibilities. Here are some inspiring ways to make the most of it:

  • Modern Cakes – as a primary layer or part of the composition.
  • Monoportions – with gel inserts, crunchy layers, glazes, or velvet finishes.
  • Glass Desserts – such as white chocolate mousse with passionfruit and crumble.
  • Plated Desserts – alongside sorbets, sponges, or foams.
  • Chocolate cups for Dessert Buffets – fill with delicate mousse and garnish with fresh fruit.

Light Chocolate Mousse – an Addition that Enhances the Flavour of Any Dessert

A high-quality mousse doesn’t just enrich a dessert—it defines it. Using Barima Artisanal chocolates, you can create both subtle and intense compositions. At the Academy of Skills – Inspiration, we view mousse as a cornerstone of modern confectionery. Its delicate texture, intense flavour, and versatility make it an essential element of our confectionery creations.