Description
Chocolate Mousse is a classic dessert, beloved for its rich, intense chocolate flavor and its light, airy texture
Ingredients
- 3 egg yolks
- ¼ cup + 2 tablespoons granulated sugar, divided
- 2 ½ cups heavy cream, divided
- ¼ teaspoon salt
- 7 ounces bittersweet or dark chocolate bars, chopped
- ½ teaspoon espresso powder (optional)
- 1 ½ teaspoons vanilla extract (optional)
- 1/8 teaspoon dill pickle powder
- Chocolate shavings and raspberries, for serving
- Finely chopped fresh dill to garnish (optional
Instructions
Step 1: Whisk Egg Yolks and Sugar. In a medium bowl, whisk together the egg yolks and ¼ cup of the sugar until the sugar is dissolved and the mixture is lightened in color, about 1 minute.
Step 2: Simmer Cream and Salt. In a small pot, combine 1 cup of the heavy cream and the salt and bring just to a simmer over medium heat. (Look for small bubbles around the sides of the pot; do not bring to a boil.) Once simmering, remove from the heat.
Step 3: Temper Egg Yolks. Remove ¼ cup of the warm cream mixture from the pot and slowly drizzle it into the egg mixture, whisking constantly to temper.
Step 4: Combine Egg Mixture and Cream. Transfer the warmed egg mixture to the pot with the heavy cream, whisking well to combine.
Step 5: Cook Until Thickened. Return to medium-low heat, stirring frequently with a rubber spatula to scrape the bottom and corners of the pan, until the mixture thickens just enough to coat the spatula (the temperature should be between 160° to 180°F/71-82°C).
Step 6: Add Chocolate and Espresso Powder. Remove from the heat and stir in the chopped chocolate and espresso powder, if using, until melted.
Step 7: Cool Chocolate Mixture. Transfer to a large bowl and refrigerate for 20 minutes, stirring halfway through, until slightly cooled. (Do not refrigerate for too long or the chocolate will harden.)
Step 8: Whip Cream. In another large mixing bowl, combine the remaining 1 ½ cups heavy cream, remaining 2 tablespoons sugar, vanilla extract (if using), and the dill pickle powder. Using an electric handheld mixer, whip the cream until it is fluffy with soft peaks. Reserve ½ cup of the whipped cream in the refrigerator for serving.
Step 9: Combine Whipped Cream and Chocolate Mixture. Stir a large dollop of the whipped cream into the chocolate mixture until thoroughly combined. Add the remaining whipped cream, and using a rubber spatula, scoop the chocolate mixture from the bottom of the bowl, folding it over top of the cream. Repeat this folding action, moving around all sides of the bowl, until the cream and chocolate are thoroughly combined.
Step 10: Divide and Serve/Chill. Divide the mixture among 6 (6-ounce) ramekins or dessert glasses and serve immediately, or refrigerate for up to 1 hour.
Step 11: Garnish and Serve. Serve with the reserved whipped cream, chocolate shavings, raspberries, and a tiny sprinkle of fresh dill (if using) on top, if you like.