Test Kitchen Confidential: Lightened Baked Chocolate Mousse

Here’s how our recipe doctors lightened a classic dessert—Baked Chocolate Mousse

Lighter Baked Chocolate Mousse
Photo: Nigel Cox

Lighter Baked Chocolate Mousse

Baked mousse is a classic dessert whose precise origins are unclear. It’s one of those confounding dishes (like, for example, the Japanese practice of putting crispy tempura into soup) in which a finished whipped mousse—cold, rich, a perfect balance of density and airiness—is popped into the oven. What results is a marriage of traditional chilled mousse and a fudgy flourless chocolate cake: silky smooth mousse texture with more substance in the mouthfeel and a ramped-up chocolate flavor.

These qualities are usually achieved with three key parts: a flavor agent (in this case chocolate), a meringue, and lots of heavy cream. Basically, it’s a dance of sugar and fat, in fine balance—a good example of the chemistry and physics of baking. Creating a light version was going to be tricky. We did it by “unpacking” the dessert and addressing each component separately.

View Recipe: Baked Chocolate Mousse

More Ways To Get Cooking Light



JavaScript must be enabled to use this Calendar module.

Our Best Easter Desserts

Find the perfect ending to your Easter feast with these light and fresh springtime desserts.

Black and White Angel Food Cake Recipe