Chocolate Mousse Recipe

Directions

1. 1

   Prepare Chocolate Mousse

   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.

2. 2

   Whisk Eggs

   In a separate bowl, whisk the eggs and sugar together until the mixture is pale and fluffy. Stir in the vanilla extract.

3. 3

   Combine Mixtures

   Gradually fold the cooled chocolate mixture into the egg mixture until well combined.

4. 4

   Whip Cream

   In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until no white streaks remain.

5. 5

   Chill Mousse

   Spoon the mousse into serving dishes and refrigerate for at least 2 hours or until set.

6. 6

   Make Ganache

   To prepare the ganache, heat 100 ml of heavy cream until just simmering and pour over 100 g of chopped dark chocolate. Let sit for a minute, then stir until smooth.

7. 7

   Prepare Chocolate Bark

   Melt the additional dark chocolate and spread it onto a parchment-lined baking sheet. Sprinkle chopped almonds and sea salt over the top. Let it set in the refrigerator until firm, then break into pieces.

8. 8

   Make Chantilly Cream

   Whip remaining heavy cream (100 ml) with a tablespoon of sugar and a splash of vanilla extract until soft peaks form.

9. 9

   Serve

   Serve the chocolate mousse topped with ganache, Chantilly cream, and pieces of chocolate bark.