Depending on how generous you are with your portioning, this mousse will make 6-8 servings.
This mousse is designed for semi-sweet chocolate; if you wish to use dark chocolate - the amount of sugar will need to be increased.
Set up a double boiler by bringing a medium pot to a simmer. You will later be setting a heatproof bowl on top of this simmering pot.
Chop your chocolate and place in a heat proof bowl.
Whisk together egg yolks, pinch of salt and sugar in small pot.
Heat 3/4 cup heavy cream over medium heat until hot but do not boil it - as you see little bubbles starting to form around the edges, remove from heat.
Remember that if egg is exposed to high temperature quickly - it will scramble. The goal with this recipe is to carefully and gradually heat the egg without scrambling it.
As such, very slowly pour your cream over the egg yolk mixture, whisking constantly. This will gradually warm the egg without scrambling it.
Cook the egg mixture over medium low heat stirring constantly until the sugar has dissolved, the mixture is hot and the internal temperature reaches 160-165. At that temperature your egg will be fully pasteurized and safe to eat. Remove from heat, strain into another bowl in a fine mesh sieve, stir in vanilla and set aside.
Place your chocolate over the simmering pot of water, making sure the bottom of the bowl is not touching the water. Stir with a rubber spatula from time to time until the chocolate is fully melted, smooth and fluid. Stir this chocolate into the custard that you set aside and stir to combine well.
Set this mixture aside and allow it to cool at room temperature. It won't take long. Clean the kitchen while your chocolate custard mixture is cooling on the counter.
Whip 1 1/4 cups of cream until you just reach stiff peaks. It must hold stiff peaks to give your mousse the body, however, you do not want to overwhip it and turn it into stiff butter.
Again, be sure that no trace of warmth remains in your custard before proceeding to the next step, as that will deflate your mousse. Stir in about 1/4 of your whipped cream into the cooled chocolate egg mixture to lighten it. Then add the rest and gently fold it with a rubber spatula until combined and uniform in colour. You do not want to mix it - lift the mixture with your spatula and fold it, repeat until uniform in colour. Do not mix any more than absolutely necessary. Divide the mousse between 6-8 decorative bowls or glasses.
To make whipping cream topping, add the cream, vanilla and sugar to your stand mixer bowl. Start whipping on medium-low, until slightly thickened, increase to high and keep whipping until the cream is quite thick and holds soft peaks. You don't want to whip the cream to stiff peaks at this time - you want it to be smooth and creamy. Dollop your whipped cream over your mousse. Garnish with some shaved chocolate, if desired, and some coarse salt. Refrigerate for at least 4 hours for the mousse to set.
Take it out of the fridge at least 15 minutes before serving for better texture. Enjoy!
Ingredients
Directions
Set up a double boiler by bringing a medium pot to a simmer. You will later be setting a heatproof bowl on top of this simmering pot.
Chop your chocolate and place in a heat proof bowl.
Whisk together egg yolks, pinch of salt and sugar in small pot.
Heat 3/4 cup heavy cream over medium heat until hot but do not boil it - as you see little bubbles starting to form around the edges, remove from heat.
Remember that if egg is exposed to high temperature quickly - it will scramble. The goal with this recipe is to carefully and gradually heat the egg without scrambling it.
As such, very slowly pour your cream over the egg yolk mixture, whisking constantly. This will gradually warm the egg without scrambling it.
Cook the egg mixture over medium low heat stirring constantly until the sugar has dissolved, the mixture is hot and the internal temperature reaches 160-165. At that temperature your egg will be fully pasteurized and safe to eat. Remove from heat, strain into another bowl in a fine mesh sieve, stir in vanilla and set aside.
Place your chocolate over the simmering pot of water, making sure the bottom of the bowl is not touching the water. Stir with a rubber spatula from time to time until the chocolate is fully melted, smooth and fluid. Stir this chocolate into the custard that you set aside and stir to combine well.
Set this mixture aside and allow it to cool at room temperature. It won't take long. Clean the kitchen while your chocolate custard mixture is cooling on the counter.
Whip 1 1/4 cups of cream until you just reach stiff peaks. It must hold stiff peaks to give your mousse the body, however, you do not want to overwhip it and turn it into stiff butter.
Again, be sure that no trace of warmth remains in your custard before proceeding to the next step, as that will deflate your mousse. Stir in about 1/4 of your whipped cream into the cooled chocolate egg mixture to lighten it. Then add the rest and gently fold it with a rubber spatula until combined and uniform in colour. You do not want to mix it - lift the mixture with your spatula and fold it, repeat until uniform in colour. Do not mix any more than absolutely necessary. Divide the mousse between 6-8 decorative bowls or glasses.
To make whipping cream topping, add the cream, vanilla and sugar to your stand mixer bowl. Start whipping on medium-low, until slightly thickened, increase to high and keep whipping until the cream is quite thick and holds soft peaks. You don't want to whip the cream to stiff peaks at this time - you want it to be smooth and creamy. Dollop your whipped cream over your mousse. Garnish with some shaved chocolate, if desired, and some coarse salt. Refrigerate for at least 4 hours for the mousse to set.
Take it out of the fridge at least 15 minutes before serving for better texture. Enjoy!
