Dark Chocolate Mousse
By Recipe developed for Sur La Table’s Cooking Classes
Dark Chocolate Mousse
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 6 to 8 servings
- 2 cups heavy whipping cream, divided
- 4 large egg yolks
- 3 tablespoons granulated sugar
- ⅛ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 7 ounces bittersweet chocolate, chopped
- Chocolate curls, for decoration
Perfect on its own or in a rich chocolate tart crust, luscious chocolate mousse has been a family favorite for decades. The elegant, rich flavor and its silky texture makes you need to have more than one spoonful. To achieve the best results, use a good quality chocolate—you won’t regret it.
Pour ¾ cup of cream into a medium saucepan and place on the stove over medium heat. When the cream comes to a simmer, remove from heat. In a medium bowl, use a whisk to combine the yolks, sugar and salt. Slowly pour the warm cream in a steady stream into the yolk mixture, whisking until combined. Transfer mixture back to the saucepan and cook over medium-low heat, stirring constantly, until the mixture coats the back of a spoon or registers 160°F on an instant read thermometer, about 5 minutes. Pour the custard through a fine-mesh sieve into a large bowl and stir in the vanilla.
Melt the chocolate in a double boiler set over simmering water, (or in a glass bowl in a microwave at 50 percent power for 3 to 5 minutes until melted), stirring frequently. Whisk custard into chocolate until smooth, allow to cool.
In a stand mixer fitted with a whip attachment, add the remaining 1 ¼ cup cream and whip until soft peaks form, about 3 minutes. Using a silicone spatula, fold in one-third of the cream into the chocolate custard until almost completely combined, then fold in the remaining cream in two more stages. Stop folding when all of the cream is thoroughly incorporated, the mousse is smooth and the color is even.
Spoon chocolate mousse into serving dishes or a storage container and chill, covered, until set, about 2 hours. Let the mixture stand at room temperature about 15 minutes prior to serving.
Pour ¾ cup of cream into a medium saucepan and place on the stove over medium heat. When the cream comes to a simmer, remove from heat. In a medium bowl, use a whisk to combine the yolks, sugar and salt. Slowly pour the warm cream in a steady stream into the yolk mixture, whisking until combined. Transfer mixture back to the saucepan and cook over medium-low heat, stirring constantly, until the mixture coats the back of a spoon or registers 160°F on an instant read thermometer, about 5 minutes. Pour the custard through a fine-mesh sieve into a large bowl and stir in the vanilla.
Melt the chocolate in a double boiler set over simmering water, (or in a glass bowl in a microwave at 50 percent power for 3 to 5 minutes until melted), stirring frequently. Whisk custard into chocolate until smooth, allow to cool.
In a stand mixer fitted with a whip attachment, add the remaining 1 ¼ cup cream and whip until soft peaks form, about 3 minutes. Using a silicone spatula, fold in one-third of the cream into the chocolate custard until almost completely combined, then fold in the remaining cream in two more stages. Stop folding when all of the cream is thoroughly incorporated, the mousse is smooth and the color is even.
Spoon chocolate mousse into serving dishes or a storage container and chill, covered, until set, about 2 hours. Let the mixture stand at room temperature about 15 minutes prior to serving.