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Apr 5, 2008 12:08 AM

What kind of chocolate for mousse?

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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  1. I tend to use Lindt's bittersweet, b/c it's easy to find in the markets around the corner from me. Caillebaut is wonderful though. I wouldn't use "bakers chocolate".

    1. I'm a firm believer of use what you enjoy.

      I have been making chocolate mousse since I was a kid, using Julia Child's recipe. (Which is the recipe I still like the best, and I have tried quite a few others, but I digress.)

      For years I used Nestle's morsels for the chocolate. Probably sounds sacrilege to say that, but it did the job. Nowadays I don't use them, but I do like the semi-sweet flavor, so I tend to use semisweet chocolate. I have tried Trader Joe's, Valhrona, Lindt, all with good success. If you like Hershey's Special Dark, give it a whirl!

      1. I never use baking chocolate for anything, to be honest. I normally use a dark chocolate with at least 70% cocoa solids, but I don't have a particular brand.

        I've never tried Hershey's Special Dark so can't comment on that, but I really dislike Hershey's regular chocolate. I think you have to be brought up with it - to me it has a really unpleasant taste of vegetable fat.

        1. I've had good results with Baker's semi-sweet chocolate. But, I also add sugar and heavy cream to my chocolate mousse. Nothing fancy but it tastes good

          1. If you use a recipe that has *unsweetened* baker's chocolate, which is more often what I've seen, and you substitute for regular chocolate but still add the same load of sugar, you'll get a very sweet mousse. I would say that if you have a favorite chocolate, use it, but if it's a full-sweetness chocolate I wouldn't add much sugar at all and if it's a semi-sweet I'd halve the sugar (although for my palate, bittersweet is actually already more than sweet enough).