Dark Chocolate Mousse Recipe

Prepare chocolate

Chop the 70% dark chocolate into small even pieces and place in a medium heatproof bowl.

Heat milk

In a small saucepan, warm the milk over medium heat until just simmering (bubbles appear at the edge), then remove from heat.

Pour the hot milk over the chopped chocolate in three additions, stirring gently with a spatula after each addition until smooth and glossy. Set aside to cool slightly (to about 35–40°C / 95–104°F).

Whisk yolks

In a clean bowl, whisk the egg yolks with the 25 g granulated sugar until the mixture is pale, slightly thickened and the sugar is mostly dissolved (about 1–2 minutes).

Temper the yolks by whisking a few tablespoons of the warm chocolate into the yolk mixture to raise its temperature, then slowly whisk the yolk mixture back into the remaining chocolate until fully incorporated and smooth. Stir in the fine sea salt. Set aside to cool to room temperature.

Whip cream

In a chilled bowl, whip the 300 ml heavy cream to soft peaks. Be careful not to overwhip; you want a light, billowy texture.

Whisk egg whites

In another clean bowl, whisk the 4 egg whites to soft peaks. Gradually add a small pinch of salt if desired. Add the whipped egg whites to the chocolate mixture in two additions, folding gently to preserve air. Then fold in the whipped cream in two additions until evenly combined and silky.

Portion and chill: Spoon or pipe the mousse into 6–8 serving glasses or a single large bowl. Tap gently to remove large air pockets. Chill in the refrigerator for at least 3 hours, preferably 4 hours, to set.

Prepare pan

Line a shallow baking tray (about 20 x 30 cm) with parchment paper and lightly oil the paper. Have the baking soda sifted and ready in a small bowl.

Make caramel

In a medium heavy-bottomed saucepan, combine 200 g granulated sugar, 80 g corn (or golden) syrup, 25 g honey and 40 ml water. Stir gently to dissolve sugar, then cook over medium heat without stirring (you may swirl the pan occasionally) until the mixture reaches 150–155°C (302–311°F) on a candy thermometer or is a deep amber color. This typically takes 8–10 minutes. Watch closely to avoid burning.

Add baking soda

Remove the pan from heat immediately. Quickly and carefully whisk in the 2 tsp sifted baking soda — the mixture will foam up vigorously. Pour the foamy mixture immediately onto the prepared parchment in an even layer. Do not spread it; let it expand naturally. Allow the honeycomb to cool and harden completely (about 30 minutes).

Break into shards: Once cooled, lift the parchment and break the honeycomb into irregular shards. Store in an airtight container at room temperature until serving (keep away from moisture).

Whip garnish cream: Whip the chilled 120 ml heavy cream to soft peaks with a small spoon of sugar if desired (optional).

Assemble: Just before serving, top each portion of chilled chocolate mousse with a dollop of whipped cream (optional), sprinkle a few shards of honeycomb on top, and finish with a light pinch of flaky sea salt to accentuate the chocolate.

Serve immediately. Any leftover mousse keeps covered in the refrigerator for up to 48 hours; honeycomb is best enjoyed within 2 days for maximum crunch.