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What kind of chocolate for mousse?

phan1 | Apr 5, 200812:08 AM

Hi, I'm looking for some advice on the kind of chocolate I want for chocolate mousse. The thing is, I know there's a difference between baker's chocolate and a good straight-up chocolate bar. Now for mousse, I see a lot of recipes that call for chocolate used for baking. But wouldn't it be better to use a chocolate that's best eaten straight rather than baking chocolate? You're not really baking when you make a mousse, so I would assume a great-tasting chocolate bar would be much better than using baker's chocolate that I find overly bitter when eaten straight.

And as a side note, as far as straight-up chocolate bars are concerned, I'm hard pressed to find better tasting chocolate than Hershey's Special Dark. I'm not a chocolate connoisseur by any means, but it sure beats anything else I've ever had. It has the perfect balance for me. Not too bitter like most dark chocolates but not overly sweet like most milk chocolates. Anyone want to give me some recommendations for other chocolates that will prove me wrong? And I'm talking about straight chocolate bars meant to be eaten as-is, no hazelnut-infused truffles or any of those other fancy concoctions.

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