Classic Mousse au Chocolat

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

180 mL

Cold Heavy Cream

6

Farmhouse Eggs® Large Brown Eggs , separated

4 egg yolks plus 2 egg whites needed

60 mL

Espresso , room temperature

1 pinch

Salt

45 g

Caster Sugar

90 g

Milk Chocolate

reserve a block for grating

90 g

Dark Chocolate

reserve a block for grating

Cooking Instructions

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Step 1

Beat Heavy Cream (125 mL) in a chilled glass or ceramic bowl until stiff peaks form. Cover and refrigerate until needed.

Step 2

Combine the Egg Yolks (4) with the Espresso (60 mL) , Salt (1 pinch) , and Caster Sugar (30 g) in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. For about a minute, whisk the mixture constantly until it's lighter in color and doubled in volume.

Step 3

Remove the bowl from the heat and break in the Milk Chocolate (90 g) and Dark Chocolate (90 g) . Whisk until the chocolate has melted and leave to sit, whisking occasionally, until the mixture reaches room temperature.

Step 4

Using an electric mixer at medium speed, beat the Egg Whites (2) until foamy.

Step 5

With the beater running, gradually add in the remaining Caster Sugar (15 g) . Set the beater to high and beat until stiff peaks form.

Step 6

Working in two batches, use a spatula to fold the egg whites into the chocolate mixture. Blend half of the whipped cream into the chocolate mixture.

Step 7

Divide the mousse between 4-6 ramekins or small dessert dishes. Refrigerate the mousse until firm – usually about 2-3 hours.

Step 8

Prior to serving, whisk the remaining Heavy Cream (55 mL) to soft peaks and top each mousse with a dollop. Use a fine grater to grate over the reserved chocolate blocks and serve the mousse.