Chocolate Mousse Recipe

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.

Whisk Eggs

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

Combine Mixtures

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

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.

Chill Mousse

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

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.

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.

Make Chantilly Cream

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

Serve

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