Chocolate Mousse Recipe

Melt chocolate

Place chopped bittersweet chocolate and butter in a heatproof bowl. Set the bowl over a pot of barely simmering water (double boiler), ensuring the bowl doesn't touch the water. Stir occasionally until smooth and melted. Remove from heat and let cool slightly (about 3–5 minutes).

Prepare egg yolks

Whisk the 4 egg yolks with 1 tablespoon granulated sugar and vanilla extract until pale and slightly thickened. Temper the yolks by stirring a few tablespoons of the warm melted chocolate into them, then slowly incorporate the tempered yolks back into the rest of the chocolate, whisking until homogeneous. Stir in a pinch of salt. Let cool to warm (not hot).

Whip egg whites

In a clean bowl, whip the 4 egg whites to soft peaks. Add a small pinch of salt if desired. Continue whipping to glossy soft/medium peaks (do not overbeat).

Whip cream

Lightly whip the cold heavy cream to soft peaks. You want it still pliable so it folds easily into the chocolate base.

Fold components

Fold one-quarter of the whipped cream into the chocolate mixture to lighten it. Then gently fold in the whipped egg whites in two additions: first half to loosen, then the remainder until no streaks remain. Finally fold in remaining whipped cream. Work gently to keep mousse airy.

Divide the mousse into 6 small serving glasses or ramekins. Cover and chill in refrigerator at least 2 hours (best 4 hours) to set.

Toast the ancho chile briefly in a dry skillet until fragrant (30–60 seconds each side). Rehydrate in 2–3 tablespoons hot water for 10 minutes, then drain (reserve soaking liquid).

In a small skillet, toast the almonds/peanuts and sesame seeds until golden. Combine the toasted chile, nuts, sesame, cocoa powder, toasted bread, roasted garlic, ground cumin, cinnamon, brown sugar, a pinch of salt, and the reserved chile soaking liquid plus up to 1/4 cup stock in a blender. Puree until very smooth, adding stock a tablespoon at a time to reach a thick but pourable consistency.

Stir in the 1/2 oz dark chocolate until melted and fully incorporated. Taste and adjust salt or sweetness. Keep warm or cool to room temperature; mole should be thick enough to smear but spoonable. If too thick, thin with a teaspoon or two of water or stock.

For plating, smear about 1–2 teaspoons of mole on each dessert plate or spoon a small pool beside the mousse for flavor contrast.

Combine sorghum syrup, fresh orange juice, orange zest, cane sugar, and 2 tablespoons water in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar and blend flavors.

Reduce heat and simmer gently until the mixture thickens slightly and coats the back of a spoon, about 6–8 minutes. Taste and add freshly ground black pepper and a pinch of salt as needed.

Off heat, whisk in the cold cubed butter a little at a time to emulsify and give the jus a glossy finish. Keep warm or cool to room temperature. The jus should be pourable but slightly syrupy.

For plating, drizzle 1–2 teaspoons of the sorghum-orange jus over each mousse or create small dots around the plate for contrast.

When mousse is set, place ramekin or glass on serving plate. Smear or spoon a small amount of mole beside the mousse.

Drizzle the sorghum-orange cane jus over the top edge of the mousse (a thin ribbon) and/or in small dots around the plate.

Top each mousse with a few cocoa nibs or shaved chocolate and 1–2 fresh mint leaves. Add an orange segment or strip beside the mousse for brightness.

Serve chilled. Leftover mousse keeps covered in refrigerator up to 2 days; jus and mole keep refrigerated in airtight containers 3–4 days (reheat gently before serving).