Mousse De Chocolate Recipe

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate over a pot of simmering water. Stir until smooth, then remove from heat and let cool slightly.

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Set aside.

Combine Egg Yolks and Sugar

In another bowl, whisk the egg yolks and sugar until pale and thick. Stir in the melted chocolate and vanilla extract.

Fold in the Cream

Gently fold the whipped cream into the chocolate mixture until combined. Add a pinch of salt.

Chill

Transfer the mousse to serving bowls and refrigerate for at least 2 hours to set.

Heat Milk and Cream

In a saucepan, combine the milk and heavy cream. Heat over medium heat until just boiling.

Whisk Egg Yolks and Sugar

In a separate bowl, whisk the egg yolks and sugar until pale. Gradually add the hot milk mixture, stirring constantly.

Cook the Mixture

Return the mixture to the saucepan and cook over low heat, stirring, until it thickens enough to coat the back of a spoon.

Add Espresso and Vanilla

Remove from heat and stir in the espresso and vanilla extract. Cool and refrigerate.

Preheat Oven

Preheat the oven to 100°C (210°F). Line a baking sheet with parchment paper.

Whip Egg Whites

In a clean bowl, whip the egg whites until soft peaks form. Gradually add the sugar, continuing to whip until stiff peaks form.

Add Vanilla

Fold in the vanilla extract.

Pipe the Meringue

Transfer the meringue to a piping bag and pipe small kisses onto the prepared baking sheet.

Bake

Bake in the preheated oven for 1.5 to 2 hours, until dry and crisp. Let cool completely.