Mousse Recipe
Make Mousse Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mousse Base
Whipped Component
Egg Whites (Meringue)
Finishing & Garnish
Method
Mousse Base
- 1
Prepare chocolate
Place chopped dark chocolate in a heatproof bowl and set aside.
- 2
Warm milk and sugar
In a small saucepan over medium heat, warm the whole milk with 2 tablespoons granulated sugar just until it begins to steam and small bubbles form at the edge (do not boil). Remove from heat.
- 3
Temper egg yolks
Whisk the 3 egg yolks in a medium bowl. Slowly pour about 1/3 of the warm milk into the yolks in a thin stream while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk and return to low heat.
- 4
Thicken custard slightly
Cook the milk-yolk mixture over low heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon (about 2–4 minutes). Do not let it boil or scramble the eggs.
- 5
Combine with chocolate
Immediately pour the hot custard over the chopped chocolate. Let sit 1–2 minutes to melt, then whisk gently until smooth. Add the 2 tablespoons butter and a pinch of sea salt, and whisk until incorporated. Allow the chocolate mixture to cool to barely warm (about 15–20 minutes).
Whipped Component
- 6
Whip cream
Chill a mixing bowl and whisk or beaters briefly in the freezer (5 minutes). Pour the cold heavy cream, add 1 tablespoon confectioners' sugar and 1 teaspoon vanilla extract, then whip to soft peaks (when peaks hold briefly and then soften). Do not overwhip; you want light, billowy cream.
- 7
Fold into chocolate
Take about one-quarter of the whipped cream and whisk it into the cooled chocolate mixture to lighten it. Gently fold in the remaining whipped cream with a rubber spatula in 2 additions, using slow strokes to keep the mixture airy and well combined.
Egg Whites (Meringue)
- 8
Beat egg whites
In a clean, dry bowl, beat the 3 egg whites with 1 teaspoon cream of tartar on medium speed until foamy. Gradually add 2 tablespoons granulated sugar, continuing to beat until glossy stiff peaks form.
- 9
Incorporate meringue
Gently fold one-third of the meringue into the chocolate-whipped cream mixture to further lighten it. Then fold in the remaining meringue in two additions, using broad folding motions to preserve volume and avoid deflating the mousse.
Finishing & Chill
- 10
Portion and chill
Spoon or pipe the mousse into serving glasses or bowls, filling as desired. Smooth tops with an offset spatula or back of a spoon. Cover with plastic wrap and refrigerate for at least 2 hours, preferably 3–4 hours, to set and develop flavor.
- 11
Garnish and serve
Just before serving, dust each mousse with a little unsweetened cocoa powder, sprinkle shaved chocolate or curls if using, and finish with a light pinch of sea salt on top to enhance chocolate flavor.