Mousse Au Chocolat Recipe
Chocolate Mousse, Espresso, Chantilly Cream
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Ingredients
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Chocolate Mousse
Chantilly Cream
Method
Chocolate Mousse
- 1
Melt the Chocolate
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
- 2
Prepare the Eggs
Separate the egg yolks from the egg whites. In a mixing bowl, whisk the egg yolks with granulated sugar until thick and pale. Stir in the melted chocolate mixture, espresso coffee, vanilla extract, and a pinch of salt.
- 3
- 4
Chill the Mousse
Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours, or until set.
Chantilly Cream
- 5
Whip the Cream
In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, beat on medium speed until soft peaks form.
- 6
Serve
Once the chocolate mousse has set, top each serving with a dollop of Chantilly cream before serving.