Prep time: 20 mins | Chill time: 4 hours | Servings: 4-6
Ingredients
For the Mousse:
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6 oz Bittersweet chocolate (60% cocoa or higher), finely chopped
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2 oz Milk chocolate, finely chopped
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1 ½ cups Heavy whipping cream (divided)
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2 Large egg yolks (room temperature)
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2 tbsp Granulated sugar
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1 tsp Vanilla extract
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Pinch of salt
For the Topping:
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½ cup Heavy whipping cream
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1 tbsp Powdered sugar
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Chocolate shavings or cocoa powder (for garnish)
Instructions
1. Melt the Chocolate
Place the chopped bittersweet and milk chocolate in a heat-proof glass bowl. In a small saucepan, heat ½ cup of the heavy cream over medium heat until it just begins to simmer (do not let it boil). Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir gently until completely smooth and glossy.
2. Temper the Egg Yolks
In a separate small bowl, whisk the egg yolks with the sugar and salt. Slowly whisk in about 2 tablespoons of the warm chocolate mixture to the yolks to “temper” them (this prevents scrambling). Pour the yolk mixture back into the main chocolate bowl and stir well. Stir in the vanilla extract. Let the mixture cool to room temperature.
3. Whip the Cream
In a large chilled bowl, whip the remaining 1 cup of heavy cream until stiff peaks form. Be careful not to over-whip, or the cream will become buttery.
4. Fold it Together
Gently fold one-third of the whipped cream into the chocolate mixture to lighten it up. Then, fold in the remaining whipped cream very slowly using a spatula. Move in a “figure-eight” motion until no white streaks remain. Do not stir vigorously, or you will deflate the air bubbles that make the mousse fluffy.
5. Chill and Set
Spoon the mousse into individual ramekins or dessert glasses. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is preferred) to allow the chocolate to set into a velvety texture.
6. Serve
Before serving, whip the extra ½ cup of heavy cream with powdered sugar. Top each mousse with a dollop of cream and a sprinkle of chocolate shavings.