Yields: 6 servings Prep time: 25 minutes Cook time: 10-12 minutes Chill time: 3-4 hours (minimum)
Ingredients
- 6 large egg yolks
- 6 tablespoons (75g) granulated sugar
- 3 ¾ cups (885ml) heavy whipping cream, divided (1 ½ cups / 355ml for custard, 2 ¼ cups / 530ml for whipping)
- 12 ounces (340g) good quality semi-sweet baking chocolate (50-60% cacao), finely chopped
- 1 tablespoon (15ml) vanilla extract
- ⅛ teaspoon fine sea salt
- 1-2 tablespoons coffee liqueur (e.g., Kahlua) or brandy (optional)
- For Garnish (Optional):
- Sweetened whipped cream
- Chocolate shavings or curls
Instructions
- Prepare Yolks: Separate egg yolks into the large bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer and a large bowl). Beat the yolks on medium-high speed for about 3-4 minutes, until they become thick, pale yellow, and form ribbons when the whisk is lifted. Gradually add the 6 tablespoons of granulated sugar while beating, and continue to beat for another minute until incorporated and glossy.
- Heat Cream for Custard: While yolks are beating, pour 1 ½ cups (355ml) of the heavy whipping cream into a medium saucepan. Heat over medium heat just until it begins to steam and tiny bubbles form around the edge (do not let it boil).
- Temper Eggs: Turn the mixer speed to low. Very slowly and carefully, drizzle about half of the hot cream into the beaten egg yolk mixture. This tempering step prevents the eggs from scrambling.
- Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan containing the remaining hot cream. Place the saucepan over low heat. Cook, stirring constantly and thoroughly with a wooden spoon or heatproof spatula (making sure to scrape the bottom and corners), for about 5-7 minutes. The mixture should thicken enough to coat the back of the spoon (nape stage – if you draw a finger across the back of the coated spoon, the line should hold). Do not allow the mixture to boil. (If using a thermometer, aim for 77-82°C / 170-180°F).
- Add Chocolate and Flavorings: Immediately remove the saucepan from the heat once thickened. Stir in the vanilla extract, salt, and optional liqueur. Add the finely chopped semi-sweet chocolate all at once (or in batches if preferred). Let it sit for 1 minute to soften, then stir gently and continuously until the chocolate is completely melted and the mixture is smooth and glossy.
- Cool the Chocolate Base: Pour the warm chocolate custard base into a large, clean bowl. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, 1 or until completely cool to the touch (can be slightly cooler than room temperature). Stir gently every 30 minutes during chilling to help it cool evenly.1. www.cookingconnect.com
- Whip Remaining Cream: Once the chocolate base is fully cooled, pour the remaining 2 ¼ cups (530ml) of cold heavy whipping cream into a separate large (preferably chilled) bowl. Using clean, chilled beaters, whip the cream on medium-high speed until stiff peaks form (the peaks should hold their shape firmly when the beaters are lifted). Be careful not to overwhip.
- Fold Mousse: Gently fold about one-third of the whipped cream into the cooled chocolate base using a large rubber spatula. This lightens the base. Add the remaining whipped cream in two more additions, folding gently after each addition just until no white streaks remain. Use a scooping motion from the bottom up and avoid vigorous stirring to maintain the airy texture.
- Portion and Final Chill: Carefully pipe or spoon the mousse evenly into 6 individual serving glasses, ramekins, or dessert bowls. Cover loosely with plastic wrap.
- Set and Serve: Refrigerate the individual mousses for at least 1-2 hours to fully set before serving. Just before serving, garnish with a dollop of sweetened whipped cream and chocolate shavings, if desired.
Recipe Notes:
- Using high-quality semi-sweet chocolate significantly impacts the flavor.
- Tempering the eggs slowly and cooking the custard gently without boiling are crucial steps for a smooth texture.
- Ensure the chocolate base is completely cool before folding in the whipped cream, otherwise the cream may melt.
- Folding gently is key to preserving the light, airy texture of the mousse.
Nutritional Information (Per Serving)
(Estimates based on standard nutritional databases for the specified ingredients, excluding optional liqueur and garnishes. This is a rich, classic mousse.)
- Calories: Approx. 875 kcal
- Total Fat: Approx. 74.5 g
- Saturated Fat: Approx. 45 g (Estimate)
- Total Carbohydrates: Approx. 50.5 g
- Dietary Fiber: Approx. 4 g (Estimate)
- Total Sugars: Approx. 40 g (Estimate)
- Protein: Approx. 9.3 g
- Sodium: Approx. 85 mg (Estimate)
