Mousse Au Chocolat 72% Recipe

Melt chocolate

Place the finely chopped 72% chocolate and unsalted butter in a heatproof bowl. Melt gently over a simmering pot of water (bain-marie), stirring occasionally until smooth and glossy. Remove from heat and let cool slightly (about 5 minutes) but not to room temperature — it should remain pourable.

Whisk yolks

In a medium bowl, whisk the 4 egg yolks with 3 tablespoons granulated sugar and 1 teaspoon vanilla extract until the mixture is pale and slightly thickened (about 2–3 minutes by hand or 1 minute with a hand mixer).

Temper yolks into chocolate: pour about one-third of the warm melted chocolate into the yolk mixture in a slow steady stream, whisking constantly to avoid scrambling. Then pour the tempered yolk-chocolate back into the remaining chocolate and mix until fully combined and glossy. Set aside to cool to warm (not hot) while you make the other components.

Beat whites

In a clean, dry bowl, add the 4 egg whites and a pinch of salt. Beat until foamy, then gradually add the 2 tablespoons granulated sugar and continue beating to stiff glossy peaks. The meringue should hold firm peaks but remain shiny.

Fold a small spoonful of the meringue into the chocolate-yolk mixture to lighten it (this makes final folding easier). Then gently fold in the remaining meringue in 2 or 3 additions using a rubber spatula: cut through the center, scoop under, and turn the bowl, keeping as much air as possible. Stop once streaks disappear and the mixture is homogenous.

Whip cream

Chill a mixing bowl and beaters briefly if possible. Pour the 1.5 cups cold heavy cream and 1 tablespoon confectioners' sugar into the bowl and whip to soft peaks (still slightly billowy). Do not over-whip to avoid curdling.

Gently fold the whipped cream into the chocolate-yolk-meringue mixture in 2 additions using the same folding technique: fold carefully until evenly incorporated and the mousse is light and airy. Taste and adjust sweetness if desired by folding in a little more confectioners' sugar (up to 1 teaspoon).

Spoon or pipe the mousse into serving glasses or a single large bowl, filling to desired level. Smooth the tops with an offset spatula or the back of a spoon.

Dust lightly with sifted cocoa powder and/or top with grated chocolate or cocoa nibs if using. Cover and refrigerate for at least 2 hours, preferably 3–4 hours, until set but still airy.

Serve chilled. For best texture, remove from refrigerator 5–10 minutes before serving. Garnish with additional whipped cream, a sprinkle of cocoa, or a shard of dark chocolate if desired.