Creating Stable Chocolate Mousse That Holds Its Shape

Achieving mousse that maintains structure for piping requires balancing richness with stability. The chocolate base must cool to room temperature before incorporating other elements to prevent breaking the emulsion. Egg yolks provide richness and structure when beaten until pale and ribbony. The key is proper meringue technique - whites beaten to soft peaks provide lift without becoming too stiff and breaking when folded. Fold the meringue in three additions, working quickly but gently to preserve air bubbles. The finished mousse should hold soft peaks and maintain shape when piped. Refrigerate for at least 2 hours before use. Overbeating whites or adding them to hot chocolate will result in a broken, weeping mousse that won't hold architectural shapes.