This post is the second out of three on chocolate mousses: white-, milk- and dark chocolate. Part 1 was white chocolate mousse w/ginger. I've chosen to give recipes for mousses with added flavours rather than the pure ones. Hence, the recipe might not work out properly if other ingredients, or pure water, is used as liquid.
The main reason for doing these experiments is that most of the recipes on the "molecular gastronomic mousses" tell you to try and fail until you're satisfied. That's ok if you are to serve the mousse right away. However, the mousse will firm up upon storage, starting after 1-2 hours I want a recipe I can trust even when the mousse is kept in the fridge, not having to make it or, even worse, repair it while the guests are waiting.
Video shows texture of mousse after one night in the fridge made according
to recipe below. Also some microscope pictures of the same mousse
EARL GREY MILK CHOCOLATE MOUSSE/CHANTILLY