Dessert: France – Mousse au Chocolat Noir avec Chantilly à l'Espresso

Serving Size: 6

Approximate Time

Prep 25 min

Cook 0 min

Additional 2 hrs 15 min

Total 2 hrs 40 min

Ingredients

- 8 oz (225 g) dark chocolate (60–70% cocoa), finely chopped
- 2 tbsp (28 g) unsalted butter
- 4 large eggs, separated, approx. 7 oz (200 g) total
- 1/3 cup (67 g) granulated sugar, divided
- 1/8 tsp (0.5 g) fine salt
- 1/2 cup (120 ml) heavy cream, cold (for folding into mousse)
- 1 cup (240 ml) heavy cream, cold (for Espresso Chantilly)
- 2 tbsp (16 g) powdered sugar (for Chantilly)
- 1 tbsp (15 ml) freshly brewed espresso, cooled (or 1 tsp instant espresso dissolved in 1 tbsp hot water)
- 2 tbsp (10 g) dark chocolate shavings or curls, for garnish
- Pinch flaky sea salt, for finishing

Instructions

1. Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (bain-marie). Stir until smooth, then remove from heat and set aside to cool slightly.
2. In a heatproof bowl, whisk the egg yolks with 2 tbsp (25 g) of the granulated sugar. Set the bowl over the simmering water and whisk continuously until the mixture is pale, thickened, and registers 160°F (71°C) on an instant-read thermometer (about 3–5 minutes). Remove from heat.
3. Stir a few spoonfuls of the warm melted chocolate into the yolk mixture to temper, then fold in the remaining chocolate until homogeneous. Set aside to cool to lukewarm.
4. In a chilled bowl, whip 1/2 cup (120 ml) cold heavy cream to soft peaks. Gently fold the whipped cream into the chocolate-yolk mixture until combined and smooth.
5. In a clean, grease-free bowl, beat the egg whites with the pinch of salt until soft peaks form. Gradually add the remaining 1/3 cup (42 g) of granulated sugar and continue beating until stiff, glossy peaks form.
6. Fold one-third of the beaten egg whites into the chocolate mixture to loosen it, then carefully fold in the remaining whites in two additions, keeping the mixture light and airy. Do not overmix.
7. Spoon or pipe the mousse into six serving glasses or ramekins. Cover and chill for at least 2 hours, or until set.
8. Meanwhile, make the Espresso Chantilly: combine 1 cup (240 ml) cold heavy cream, 2 tbsp (16 g) powdered sugar, and 1 tbsp (15 ml) cooled espresso in a chilled bowl. Whip to medium–firm peaks.
9. When ready to serve, top each mousse with a dollop or piped swirl of Espresso Chantilly. Garnish with dark chocolate shavings and a light pinch of flaky sea salt.
10. Serve chilled. The mousse can be made up to 24 hours ahead; add Chantilly just before serving.