WARM CHOCOLATE MOUSSE Recipe

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Whip Egg Yolks

In a separate bowl, whisk the egg yolks and granulated sugar until pale and thick. Gradually stir in the melted chocolate mixture.

Whip Egg Whites

In another bowl, whip the egg whites until soft peaks form. Gently fold the egg whites into the chocolate mixture.

Whip Cream

In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Fold the whipped cream into the chocolate mixture until no streaks remain.

Chill and Serve

Spoon the mousse into serving cups and chill in the refrigerator for at least 2 hours before serving.

Heat Milk and Cream

In a saucepan, combine milk, heavy cream, malt powder, and sugar. Heat over medium heat until sugar dissolves and mixture is warm, stirring occasionally.

Whisk Egg Yolks

In a bowl, whisk the egg yolks. Gradually pour the warm milk mixture into the egg yolks, whisking constantly.

Cook the Mixture

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon. Do not let it boil.

Chill and Churn

Remove from heat and stir in vanilla extract. Let cool, then refrigerate until chilled. Churn in an ice cream maker according to manufacturer's instructions.

Mix Ingredients

In a bowl, combine flour, powdered sugar, cocoa powder, melted butter, egg white, and vanilla extract. Mix until smooth.

Bake Tuiles

Preheat the oven to 180°C (350°F). On a baking sheet lined with parchment paper, spread thin circles of the tuile batter. Bake for 5-7 minutes or until the edges are crispy.

Shape Tuiles

Remove from the oven and quickly shape the tuiles over a rolling pin or curved surface before they cool completely.