Bonus Recipe: Dark Chocolate Mousse

If you love dark chocolate and mousse that is both light and creamy, this recipe is for you. It combines the traditional French method with a bit of an American flare with the addition of whipped cream.

Of note: This recipe calls for the use of partially cooked egg whites, which can contain Salmonella. That said, the likelihood of an egg being contaminated is very low.

To reduce the chances getting a foodborne illness, however, use pasteurized eggs. These have been heated enough to kill the bacteria but not enough to cook them, and come in liquid form and in the shell. Please use your judgment.

Dark Chocolate Mousse Recipe

  • 120 ml (4 oz) heavy cream
  • 4 large egg yolks
  • 60 ml (2 oz) regular coffee
  • 3 tbsp sugar
  • 1/8 tsp kosher salt
  • 170g (6 oz) semisweet or dark chocolate (60 – 72% cacao)
  • 2 large egg whites

Steps

  1. Beat the heavy cream with a hand mixer to stiff peaks. Set aside in the refrigerator.
  2. Combine egg yolks, coffee, salt and 2 tbsp of sugar in a metal bowl and whip gently over simmering water using a bain marie (double boiler) until it doubles in volume, about 1 – 3 minutes.
  3. Take off cooktop and add chocolate. Fold together with a spatula until the chocolate is melted and smooth. Let stand, folding occasionally until mixture is just slightly warm, about 30 – 32°C / 85 – 90°F.
  4. Whilst the chocolate is cooling, whip egg whites with a hand mixer on medium until foamy. Add the remaining sugar and whip on high until you get firm peaks.
  5. Fold egg whites to the chocolate mixture in two batches.
  6. Fold in the whipped cream to the egg/chocolate mixture in two batches.

At this point, you can spoon the mixture to serving containers and chill until ready to eat. I highly suggest topping with strawberries if going this route.

Chocolate mousse topped with strawberries

You can also chill it in molds to make entremets …

or chill until you’re ready to use it as cake filling.

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img_27301Christmas may be over, but that doesn’t mean you can’t enjoy a couronne — a traditional French Christmas bread (pictured right). Sign up for the But First, Dessert email list and get access to an apricot and almond couronne recipe!

Author: Jorina Fontelera

I love eating carbs, feeding people and watching the Great British Bake Off (aka in the US, the Great British Baking Show). I'll be chronicling my attempts at all the challenges per GBBO season.

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