L'esquisse, Famille Mousse Recipe

Melt chocolate

Place chopped dark chocolate and diced butter in a heatproof bowl set over a simmering pot of water (double boiler) with the bowl not touching the water. Stir occasionally until smooth and melted, about 5–7 minutes. Remove from heat and let cool slightly (about 5 minutes).

Whisk egg yolks

In a medium bowl, whisk the 5 egg yolks with 1 tablespoon of the granulated sugar and the vanilla extract until pale and slightly thickened, about 1–2 minutes. Temper the yolks by adding 2 tablespoons of the warm melted chocolate, whisking constantly, then pour the tempered yolk mixture back into the remaining chocolate and mix until fully incorporated and glossy.

Beat egg whites

In a clean mixing bowl, add a pinch of fine sea salt to the 5 egg whites. Using a hand mixer or stand mixer, beat the whites on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons granulated sugar and continue beating until glossy, medium-stiff peaks form (stiff enough to hold shape but not dry).

Whip cream

In a chilled bowl, whip the cold heavy cream to soft peaks (do not overwhip).

Fold components together

Fold one-third of the whipped egg whites into the warm chocolate mixture to lighten it, using a rubber spatula and gentle folding motion. Then fold in the whipped cream until just combined. Finally, fold in the remaining egg whites in two additions, gently lifting and turning the mixture to maintain as much air as possible. Stop folding when no large streaks remain and mixture is homogenous.

Portion and chill

Spoon or pipe the mousse into 6 serving glasses or ramekins (approximately 6 portions). Smooth the tops if desired. Cover each with plastic wrap and refrigerate for at least 2 hours, preferably 3–4 hours, until set and chilled.

Cook sugar

Place 1 cup granulated sugar and 2 tablespoons water in a medium heavy-bottomed saucepan over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to color around the edges. Continue cooking, swirling occasionally, until the sugar turns a deep amber caramel, about 6–8 minutes.

Finish caramel

Remove the pan from heat and carefully whisk in the 4 tablespoons butter until melted. Slowly pour in the 1 cup heavy cream while whisking (mixture will bubble vigorously). Return briefly to low heat to smooth the sauce, then remove from heat and stir in the sea salt. Let cool to warm (15–20 minutes) before using.

Store

Transfer to a jar and let cool to room temperature. Chill if not using immediately; rewarm slightly before drizzling over chilled mousse.

Dust and decorate

Just before serving, dust the tops of the chilled mousse with cocoa powder using a fine sieve. Add 2 raspberries or a small cluster of candied nuts to each serving and tuck a mint leaf for color, if desired.

Optional caramel drizzle

If using the caramel sauce, spoon or drizzle about 1 tablespoon of warm (not hot) caramel over each mousse serving immediately before serving for a sweet-salty contrast.

Serve chilled. Leftover mousse can be refrigerated for up to 2 days; caramel keeps up to 1 week refrigerated.