CHOCOLATE MOUSSE
Notes: Chocolate mousse is so decadent in flavor, yet creamy and smooth and that is why it’s an endlessly cravable dessert. Classic French mousse is made with raw eggs (egg yolks and egg whites added in separate additions). This recipe uses cooked (tempered) egg yolks so there’s no worry about consuming raw eggs. Also, I think you’ll find after making this that there is no need for the egg whites (save them for breakfast). You get all the classic mousse texture with this recipe as is. Another change I’ve made is subbing granulated or caster sugar for a little maple syrup, that way there is no risk of grittiness from undissolved sugar. Also, maple syrup complements chocolate so well, and you won’t notice the taste of maple syrup in this recipe, it just adds more delightful complexity to the flavor, as does vanilla. The ingredients are simple and the process looks complicated, but it really isn’t. Just make sure you have all your ingredients and equipment ready and this recipe takes ~30 mins of active work plus some patience while it chills (It will take a little more time to make pretty portions with garnish).
In the middle of folding in the whipped cream you almost want to leave it like this. Ain’t it pretty?
Equipment:
Mixing bowls (I recommend 3 medium bowls so you won’t have to wash dishes in between)
Electric hand mixer
Medium saucepan
Cooking thermometer. *Here’s the thermometer I used (available on Amazon, fast and not expensive).
Fine mesh sieve
Pretty cups or bowls for portioning (I piped mine, but you can just spoon it into your serving ware and smooth the tops)
Chocolate mousse with classic French texture sweetened with maple syrup and garnished with slightly sweetened whipped cream, crushed pistacchio and dried rose petals.
Ingredients:
4 large egg yolks
1/4 cup (50g) maple syrup. Slightly less is perfectly good too as the chocolate will already have some sugar.
1 and 3/4 cups (473 mL) heavy cream (this is equivalent to one pint), divided (plus a little extra if using as a topping, but whip separately)
1/2 tsp sea salt
2 tsp (10 mL) vanilla extract.
6 oz. of a good dark chocolate. I recommend 66-70% cacao content.
*Optional garnish: crushed roasted pistacchios and dried rose petals.
Only 6 ingredients takes you to mousse heaven.
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Directions:
Chop chocolate: Chop into fine pieces.
Separate egg yolks: Separate 4 egg yolks from egg whites and add the yolks to a medium mixing bowl (save the egg whites for breakfast).
Whip egg yolks and sugar: Add maple syrup to the egg yolks and beat with an electric mixer moving up to high speed until pale and thickened, about 3 minutes.
Heat 3/4 cup cream: Warm 3/4 cup of the heavy cream in a saucepan (on low heat) or in the microwave, until hot to the touch but not scalding.
Temper yolks with cream mixture: While whisking the yolk mixture slowly pour in heated cream to temper them. Then pour egg yolk and cream mixture into your saucepan and whisk rapidly on low heat until a food thermometer has reached at least 160 F (it’s ok to go a little over this temp).
Melt in chocolate: Remove the tempered yolk/cream mixture from the stove and pour it through a fine mesh sieve into a clean medium bowl to remove any potential lumps (there should be very little). Then, while the mixture is still hot from the stove add in chocolate, vanilla and sea salt and stir until melted.
Let cool to room temp: Cover and chill until it reaches room temperature (~70 F). This will take 30-40 mins and it’s good to check on it about half way through and give it a little mix.
Whip remaining cream and fold into chocolate mixture: In another bowl whip the remaining heavy cream until stiff peaks form. Fold whipped cream into cooled (room temp) chocolate mixture until combined.
Divide mixture among dessert cups, chill: Pipe or spoon into dessert cups. If you decide to pipe the mousse then chill it first for at least an hour so it’s a little firmer and will hold the shape. After portioning chill for at least 2 hours before serving (overnight is fine too).
Optional toppings: You can top your mousse with a lot of things, perhaps some lightly sweetened whipped cream and/or chocolate shavings and/or crushed nuts. I topped mine with slightly sweetened whipped cream, crushed roasted pistacchios and dried rose petals.