Chocolate Mousse With Cocoa Nibs
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
9 fluid ounces
Whole Milk (/250 milliliters)7 fluid ounces
Whipping Cream (/200 milliliters)2 tbsps
Soft ButterDirections:
1
For the creme patissiere: Whisk the egg yolks with the sugar until pale and thick, and then whisk in the cornstarch
2
Add the cocoa powder to the milk and bring to a boil; switch off the heat
3
Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time
4
(Pour slowly to avoid scrambling the eggs
5
) Return the mixture to a clean pot over a medium heat and whisk continuously
6
Make sure to scrape the sides and the bottom, otherwise it will burn
7
The cream will start to thicken
8
Once it releases a bubble or two, take it off the heat
9
Pour into a shallow bowl
10
Cover with cling film (pat the cling film so it sticks directly onto the cream) and refrigerate for at least an hour before using
11
For the meringue: Put half the egg whites into a clean glass or metal bowl
12
Add the sugar, lemon juice and salt and whisk until white
13
Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed
14
Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting
15
Whip the cream until soft peaks form when the whisk is removed
16
To make the mousse, beat the chilled creme patissiere to remove any lumps before stirring in the melted chocolate
17
Mix in one third of the meringue, and then gently fold in the rest followed by the whipped cream
18
To serve, brush 4 to 6 glasses or ramekins with butter
19
Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated
20
Divide the mousse among the glasses and chill for at least an hour, but ideally 4 hours
21
Serve chilled, sprinkled with cocoa nibs
22
The mousse is best eaten the same day and should not be kept for more than 2 days