Chocolate Mousse Recipe

Melt chocolate

Place chopped 70.5% dark chocolate in a heatproof bowl. Heat the 120 ml heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate and let sit 1 minute. Stir gently until smooth and glossy. Set aside to cool slightly.

Temper yolks

In a medium bowl, whisk together 5 egg yolks and 50 g granulated sugar until pale and slightly thickened. Warm 60 ml whole milk in a small saucepan until just warm (not hot). Slowly drizzle the warm milk into the yolk mixture while whisking constantly to temper the yolks.

Cook custard (optional step for safety)

Return the tempered yolk mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (about 2–3 minutes). Do not let it boil. Remove from heat and stir in a pinch of salt and 1 tsp vanilla extract. Let cool slightly.

Combine chocolate and custard

Stir the slightly cooled chocolate into the warm yolk custard in two additions, mixing until fully combined and smooth. Cover the bowl with plastic wrap directly on the surface and chill until it reaches about room temperature (15–20 minutes) or slightly cooler.

Fold in whipped cream

Whip the 300 ml cold heavy cream with 20 g confectioners' sugar and 1 tsp vanilla extract to soft peaks (see Whipped Cream section for details). Fold one-third of the whipped cream into the chocolate base to lighten it, then gently fold in the remaining whipped cream in two additions until no streaks remain. Be careful not to over-fold to keep the mousse airy.

Chill mousse

Divide the mousse into serving glasses or a large serving bowl on top of prepared graham crust (see next section) or in individual cups. Smooth the top, cover, and chill in the refrigerator for at least 2 hours, preferably 3–4 hours, until set.

Place a mixing bowl and whisk (or beaters) in the refrigerator for 10 minutes to chill. Pour 300 ml cold heavy cream into the chilled bowl. Add 20 g confectioners' sugar and 1 tsp vanilla extract. Whip on medium-high speed until soft to medium peaks form (the cream should hold shape but still be smooth). Do not overbeat. Reserve one-third of the whipped cream to fold into the mousse and keep remainder chilled until ready to assemble or for garnish.

Prepare crust

Preheat oven to 175°C (350°F). Combine 150 g finely crushed graham crackers and 75 g melted unsalted butter in a bowl and mix until evenly moistened. Press the mixture firmly into the base of a 9-inch (23 cm) springform pan or into individual serving glasses (about 1–1.5 cm thick). Bake crust for 8–10 minutes until set and aromatic. Remove from oven and let cool completely.

Make Swiss meringue (stabilized)

Place 3 room-temperature egg whites, 75 g granulated sugar (for meringue), 1 tsp cream of tartar, and a pinch of salt in a heatproof mixing bowl set over a pot of simmering water (double boiler). Whisk continuously until the sugar is fully dissolved and the mixture reaches about 60°C (140°F) on a kitchen thermometer or feels warm and no sugar granules remain (about 3–4 minutes). Remove bowl from heat and transfer to a stand mixer. Whip on high speed until glossy stiff peaks form and the meringue has cooled to room temperature (about 6–8 minutes).

Toast or bake meringue (optional)

For a crisp meringue garnish, spoon or pipe the meringue onto a parchment-lined tray in small kisses and bake in a low oven (100–110°C / 210–230°F) for 60–75 minutes until dry and crisp. Alternatively, use the meringue fresh: pipe small rosettes onto the chilled mousse and torch lightly with a kitchen torch until golden, or briefly broil on low for 10–30 seconds watching carefully.

Assemble

Place cooled graham cracker crust in serving dish or press extra crushed graham into the bottom of individual cups. Spoon or pipe the chilled chocolate mousse on top of the crust, smoothing the surface. Top with dollops or kisses of meringue (fresh or toasted) and finish with chocolate shavings and extra crushed graham crackers as garnish.

Just before serving, sprinkle 15 g chocolate shavings and 20 g extra crushed graham cracker over the mousse and meringue. Serve chilled.