Chocolate Mousse Recipe

Prepare chocolate

Place the finely chopped dark chocolate in a heatproof bowl and set aside.

Warm milk

In a small saucepan, combine the milk and 1 tablespoon of the sugar. Warm over medium heat until it just begins to steam and small bubbles form at the edge (do not boil).

Temper egg yolks

In a separate bowl, whisk the egg yolks with the remaining 1 tablespoon sugar until smooth. Slowly pour about 1/3 of the hot milk into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk.

Cook custard slightly

Return the saucepan to low heat and stir constantly with a wooden spoon or spatula until the mixture thickens slightly and coats the back of the spoon (about 3–4 minutes). Do not let it boil or scramble the eggs. Remove from heat immediately.

Combine with chocolate

Pour the hot custard over the chopped chocolate. Let sit for 1 minute to soften, then gently stir until smooth and glossy. Add the cubed butter and a pinch of sea salt and stir until melted and fully incorporated. Set the chocolate mixture aside to cool to room temperature (about 20–30 minutes).

Whip cream for folding

While the chocolate cools, whip 1 cup of cold heavy cream to soft peaks: chill a mixing bowl and beaters for best results, then beat on medium-high until the cream holds soft peaks (peaks bend over slightly).

Fold cream into chocolate

When the chocolate mixture is cooled but still fluid (barely warm or room temperature), fold one-third of the whipped cream into the chocolate to lighten it. Then gently fold in the remaining cream in two additions, using a rubber spatula and folding motion to maintain as much air as possible. Stop when no streaks remain and the mousse is homogenous.

Portion and chill

Spoon or pipe the mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours (preferably 3–4) to set and develop flavor.

Make Chantilly cream

Shortly before serving, whip the remaining 1 cup cold heavy cream with the powdered sugar and vanilla extract to medium-stiff peaks. Taste and adjust sweetness as desired. Keep chilled until ready to assemble.

Top each chilled mousse serving with a dollop or piped portion of the Chantilly cream.

Sprinkle cacao nibs and crushed freeze-dried raspberries over the Chantilly for crunch and bright fruit flavor. Add a tiny pinch of sea salt over each serving to enhance chocolate depth.

Serve immediately. Leftover mousse can be stored, covered, in the refrigerator for up to 3 days; add toppings just before serving to preserve texture.