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

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