Chef John's Dark Chocolate Mousse
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
53
Sourness
40
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
Directions:
1
Bring a saucepan of water to a simmer over low heat
2
Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water
3
When the butter melts, whisk the chocolate mixture gently until smooth and shiny
4
Set aside to cool for a few minutes
5
Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes
6
Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill
7
Whisk constantly until mixture has cooled to room temperature or slightly cooler
8
Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks
9
Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate
10
Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared
11
Divide mousse into 4 6-ounce ramekins
12
Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving