sea salt & almond chocolate bark, ganache, Chantilly cream

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.

Prepare Chocolate Mousse

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

Whisk Eggs

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

Combine Mixtures

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.

Whip Cream

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

Chill Mousse

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.

Make Ganache

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.

Prepare Chocolate Bark

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

Make Chantilly Cream

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

chocolate mousse

Recipe information

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