Single Origin Dark Chocolate Mousse Recipe

Prepare chocolate

Finely chop 300 g of 70% single-origin dark chocolate and place in a medium heatproof bowl. Add the 20 g unsalted butter to the bowl and set aside.

Temper egg yolks (creme anglaise style)

In a small saucepan, combine 120 ml whole milk and 40 g granulated sugar. Warm gently over medium heat until sugar dissolves and milk is hot but not boiling (about 70–80°C / 158–176°F). Meanwhile whisk 4 egg yolks in a bowl. Slowly ladle about one-third of the hot milk mixture into the yolks while whisking constantly to temper. Return the tempered yolks to the saucepan and cook over low heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of the spatula (do not boil). Remove from heat immediately.

Make chocolate base

Pour the warm custard over the chopped chocolate and butter. Let sit for 1–2 minutes to soften the chocolate, then stir gently until smooth and glossy. Stir in 1 tsp fine sea salt and 1 tsp vanilla extract. If mixture is still warm but pourable, allow to cool to room temperature (about 20–25°C).

Whip cream

Place 400 ml cold heavy cream in a chilled bowl. Whip to soft peaks using a hand or stand mixer on medium speed. Do not overwhip; you want a light, billowy texture.

Combine mousse

Fold one-quarter of the whipped cream into the cooled chocolate base to loosen it, using a spatula and gentle strokes. Once incorporated, fold in the remaining whipped cream in two additions until homogeneous and airy. Taste and adjust salt if needed. Portion mousse into serving glasses or ramekins (fill about 3⁄4 full). Cover and chill at least 3 hours, preferably overnight, to set.

Prepare equipment and nuts

Line a baking sheet with parchment paper or a lightly oiled Silpat. Chop or roughly break 120 g toasted mixed nuts if large; otherwise keep whole. Have baking soda and butter measured and ready — once caramel reaches color you will work quickly.

Cook sugar syrup

In a medium heavy-bottomed saucepan, combine 160 g granulated sugar, 40 ml water and 15 ml light corn syrup. Stir gently to dissolve sugar, then stop stirring. Bring to a boil over medium heat. Using a pastry brush dipped in water, wash down sugar crystals on the side of the pan to prevent recrystallization. Continue cooking without stirring until the syrup reaches a deep amber color (about 155–160°C on a candy thermometer). This takes roughly 8–12 minutes; watch closely to avoid burning.

Finish brittle

Remove the pan from heat immediately when amber. Stir in 20 g unsalted butter until melted and glossy. Off the heat, quickly stir in the toasted nuts, then immediately sprinkle in 1 tsp baking soda and stir — the baking soda will aerate the caramel and make the brittle lighter and more brittle. Quickly pour the hot mixture onto the prepared sheet and spread to an even thickness with a silicone spatula or by tilting the pan. Sprinkle 1 tsp flaky sea salt evenly on top. Let cool completely at room temperature (about 20–30 minutes) until hard.

Break and store

Once cool and set, break the brittle into shards of desired size. Store airtight at room temperature for up to 1 week.

Remove chocolate mousse from refrigerator 10–15 minutes before serving to take the chill off slightly for best texture.

If using additional whipped cream, whip 100 ml heavy cream to soft peaks and pipe or dollop a small rosette on each mousse just before serving.

Garnish each mousse with several shards of nut brittle — press a few pieces into the mousse so they stand upright. Sprinkle 2–3 g (per serving) of micro flakes of single-origin dark chocolate over the top for aroma and visual contrast.

Serve chilled. Any leftover mousse can be refrigerated for up to 3 days; keep brittle separate to remain crisp.