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Ingredients
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Chocolate Mousse
Whipped Cream
Puffed Quinoa Garnish
Method
Chocolate Mousse
- 1
Melt chocolate
Place the chopped dark chocolate and butter in a heatproof bowl. Set over a saucepan of barely simmering water (double boiler), making sure the bowl doesn't touch the water. Stir occasionally until fully melted and smooth, about 4–6 minutes. Remove from heat and let cool slightly (3–4 minutes) so it is warm but not hot.
- 2
Whisk egg yolks
In a medium bowl, whisk the egg yolks with 1 tablespoon of the granulated sugar and the vanilla until pale and slightly thickened, about 1–2 minutes. Temper the yolks by slowly whisking in 2–3 tablespoons of the warm melted chocolate until combined, then whisk the yolk mixture back into the rest of the chocolate until smooth. Stir in a pinch of sea salt. Set aside to cool to lukewarm.
- 3
Whip egg whites
In a clean bowl, using an electric mixer, beat the egg whites on medium speed until foamy. Gradually add the remaining 2 tablespoons granulated sugar while continuing to beat to soft–stiff glossy peaks (peaks should hold but still be slightly tender), about 3–4 minutes.
- 4
Fold together
Fold one-quarter of the whipped egg whites into the chocolate to lighten it, using a rubber spatula. Gently fold in the remaining egg whites in two additions until no white streaks remain. Work quickly but gently to preserve air. Transfer the mousse into individual serving glasses or a communal bowl. Chill for at least 2 hours, preferably 3–4 hours, until set.
Whipped Cream
- 5
Chill a medium mixing bowl and beaters in the freezer for 10 minutes. Pour the chilled heavy cream into the bowl and add powdered sugar and vanilla. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat. Keep refrigerated until ready to serve.
Puffed Quinoa Garnish
- 6
If your puffed quinoa is plain, lightly toast it in a dry skillet over medium heat for 1–2 minutes, stirring, until aromatic. Allow to cool. Right before serving, spoon a dollop (about 2 tablespoons) of whipped cream onto each mousse, sprinkle 1–2 teaspoons of puffed quinoa on top, dust lightly with cocoa powder, and garnish with a tiny pinch of sea salt flakes if desired.