Can You Freeze Chocolate Mousse?
Quick, easy, and super delicious — chocolate mousse is every chocolate lover’s dream come true. You can enjoy this dessert any time during the day and serve it straight out of the fridge with some whipped cream.
Although we find it hard to believe that there can be any leftovers, considering how delicious it is, what is the best way to store chocolate mousse, and is it possible to freeze it? Let’s find out!
So, can you freeze chocolate mousse? Yes, you can freeze chocolate mousse for up to 2 months in the freezer. For best results, divide the leftovers into individual portions and store them in airtight containers. You can even make frozen chocolate mousse as your main dessert!
Read on to find out more about freezing chocolate mousse, the best way to do so, how long it can stay frozen, and more!
What Is Chocolate Mousse Made Of?
Before you can determine whether or not you can freeze chocolate mousse, you need to know what it is made of since certain ingredients freeze very well, while others don’t.
A typical chocolate mousse consists of chocolate, cream, sugar, eggs, and vanilla extract. While every recipe is a bit different, these are usually the base ingredients for all chocolate mousse recipes.
How Long Does Chocolate Mousse Last?
Since chocolate mousse contains eggs, butter, and cream, it expires very quickly and must be stored properly. Dairy tends to spoil much quicker than other ingredients, which is why chocolate mousse doesn’t last very long.
You can expect your chocolate mousse to last 4–5 days in the refrigerator, although most bakers prefer to consume it within 1–2 days for maximum freshness.
You mustn’t allow your chocolate mousse to sit out at room temperature for long as it can become susceptible to bacterial contamination after 2 hours and will spoil at a much faster rate.
Leaving it out of the cold for very long will also cause the chocolate mousse to lose its shape and texture.
Can You Freeze Chocolate Mousse?
Yes, if you wish to store chocolate mousse for longer than 4–5 days, it is recommended to freeze it. If stored properly, it can last for up to 2 months in the freezer.
How well chocolate mousse freezes depends on how you plan on using it later. You may notice a few changes in its texture, but you can eat it as a frozen dessert.
If you plan on thawing it and eating it in its original form, there are safe ways to do so in order to not affect its texture too much. There may be slight changes, but in the worst-case scenario, it may lose all of its firm consistency.
If your chocolate mousse contains gelatin, it won’t fully freeze through, which will impact the total time you can keep the mousse in the freezer.
How To Freeze Chocolate Mousse
Freezing chocolate mousse is a very simple process and is a great option if you have a lot of leftover mousse that you do not want to go to waste!
If you have store-bought chocolate mousse, simply pop it in the freezer “as is” if the packaging is unopened.
If you have homemade chocolate mousse, here’s how to freeze it:
- Start by preparing the containers you’ll need for freezing the chocolate mousse — freezer-safe containers with lids are the best choice. You can pick out suitable sizes based on the portion sizes you wish to freeze.
- Spoon out the chocolate mousse in the containers, making sure to level it off so that it is flat. This serves no purpose other than aesthetics.
- Seal the containers by putting on the lids. If the containers do not have airtight lids, you may seal them in several layers of plastic wrap.
- Label the containers with the contents and the date. Keep them flat in the freezer until the mousse has frozen.
Can You Freeze Chocolate Mousse Cake?
Like chocolate mousse, you can also freeze chocolate mousse cake.
However, you must keep in mind that as the cake freezes, the chocolate in the mixture will solidify — it will be impossible to get back the light texture of the cake, even after it comes back to room temperature.
If you do not mind the textural change and would like to give this storage method a go, you certainly can since it is always better than throwing away perfectly good food!
Here’s how to freeze chocolate mousse cake:
- Start by cutting it into small portions so that it becomes easier to freeze.
- Place each cake portion into a freezer-safe container with a lid. If you do not have enough containers for all the portions, you may wrap them in several layers of plastic wrap and put them in a freezer-safe bag.
- Label the containers and bags with the contents and date and pop them in the freezer.
How To Use Frozen Chocolate Mousse
The best way to use frozen chocolate mousse is in its frozen form as defrosting may lead to textural changes that you may not like.
Mousse changes its texture once it is frozen, but if you keep it frozen and enjoy it as a frozen dessert, it can be super enjoyable without the hassle of having to defrost it and worrying about its texture.
If you really want to thaw the chocolate mousse, the best way to do so is to take it out of the freezer and pop it in the fridge to thaw for several hours, preferably overnight.
Once it has thawed, you may serve it as usual. Never try to heat it before serving as it can ruin both its taste and texture.
Can You Refreeze Chocolate Mousse?
No, refreezing is rarely a good idea as it affects the texture of the food, mostly beyond repair.
As discussed above, chocolate mousse may not fully freeze because of the ingredients present in it and it undergoes some textural changes.
Freezing it for a second time is likely to change the texture too much, affecting the taste and quality of the mousse, which is why refreezing it is not recommended.
How To Make Frozen Chocolate Mousse
Frozen chocolate mousse has a texture similar to ice cream and doesn’t even require churning! You can freeze chocolate mousse for storage purposes or make frozen chocolate mousse from the get-go to enjoy this delicious frozen dessert.
Ingredients
- Eggs
- High-quality chocolate
- Heavy cream
- Sugar
- Vanilla extract
Instructions
- Put the chocolate in a bowl and set it over a pot of simmering water (or use a double boiler if you have one). Stir occasionally until the chocolate has melted and is smooth. Set it aside to cool.
- In a chilled bowl, use a hand mixer to whip the cream to medium peaks using chilled beaters. Add the vanilla extract and continue whipping until stiff peaks form. Refrigerate whipped cream until it is time to use it.
- In a separate bowl, beat the egg whites until they become frothy. With the mixer still running, gradually add the sugar and continue beating until the egg whites reach stiff peaks. Set it aside.
- In another separate bowl, beat the egg yolks until they are thick and light in color.
- With the mixer still running, gradually pour the melted and cooled chocolate into the egg yolks, then beat until it is all well-blended.
- Add a little whipped cream to the egg yolk and chocolate mixture and beat it on medium speed until it is well incorporated.
- Add the remaining whipped cream to the bowl and use a spatula to gently fold it in.
- Add a third of the frothed egg whites into the mixture and gently fold them in using a silicone spatula. Add the other third, fold it in, and repeat with the remaining third until you have a smooth, uniform chocolate mousse.
- Divide the mousse into ramekins and freeze for at least 4 hours until it is properly set.
- Serve with another batch of delicious whipped cream and some chocolate shavings!
Frozen Chocolate Mousse
Frozen chocolate mousse has a texture similar to ice cream and doesn’t even require churning! You can freeze chocolate mousse for storage purposes or make frozen chocolate mousse from the get-go to enjoy this delicious frozen dessert.
Ingredients
- Eggs
- High-quality chocolate
- Heavy cream
- Sugar
- Vanilla extract
Instructions
- Put the chocolate in a bowl and set it over a pot of simmering water (or use a double boiler if you have one). Stir occasionally until the chocolate has melted and is smooth. Set it aside to cool.
- In a chilled bowl, use a hand mixer to whip the cream to medium peaks using chilled beaters. Add the vanilla extract and continue whipping until stiff peaks form. Refrigerate whipped cream until it is time to use it.
- In a separate bowl, beat the egg whites until they become frothy. With the mixer still running, gradually add the sugar and continue beating until the egg whites reach stiff peaks. Set it aside.
- In another separate bowl, beat the egg yolks until they are thick and light in color.
- With the mixer still running, gradually pour the melted and cooled chocolate into the egg yolks, then beat until it is all well-blended.
- Add a little whipped cream to the egg yolk and chocolate mixture and beat it on medium speed until it is well incorporated.
- Add the remaining whipped cream to the bowl and use a spatula to gently fold it in.
- Add a third of the frothed egg whites into the mixture and gently fold them in using a silicone spatula. Add the other third, fold it in, and repeat with the remaining third until you have a smooth, uniform chocolate mousse.
- Divide the mousse into ramekins and freeze for at least 4 hours until it is properly set.
- Serve with another batch of delicious whipped cream and some chocolate shavings!
Related Questions
Now that you know all about freezing chocolate mousse and the best way to do so, here are a few additional questions we thought you might have.
Can you freeze strawberry mousse?
Yes, you can freeze strawberry mousse in the same way as chocolate mousse. The same rules apply when it comes to freezing as both contain more or less the same ingredients.
How do you know if chocolate mousse is bad?
There are a few ways to tell if your chocolate mousse has gone bad. If it smells sour, which is usually caused by the dairy going bad, you should discard it.
Another tell-tale, very obvious sign is mold growing on your chocolate mousse. If you notice that it is wet and slimy, do not eat it as it has most likely gone bad.
Is it safe to eat chocolate mousse made with raw eggs?
Since chocolate mousse (and most other mousses) are made with raw eggs, you may wonder if it is safe to eat. To make sure that it is, always use pasteurized eggs and keep your hands and workspace clean to avoid cross-contamination.
