A more adult Easter treat than chocolate eggs or bunnies, a classic Mousse au Chocolat that uses a combination of milk and dark chocolate, with the latter toning down the saccharine sugariness of the dessert with a signature cocoa-scented bitterness.
Total Time
2hr 20min
0.0
0 Ratings
Author: East After Noon
Servings:
4
Ingredients
•
3/4
cup
Cold
Heavy Cream
•
6
Farmhouse Eggs® Large Brown Eggs
, separated
•
4
Tbsp
Espresso
, room temperature
•
1
pinch
Salt
•
4
Tbsp
Caster Sugar
•
1/2
cup
Milk Chocolate
•
1/3
cup
Dark Chocolate
Cooking Instructions
1.
Beat Heavy Cream (1/2 cup) in a chilled glass or ceramic bowl until stiff peaks form. Cover and refrigerate until needed.
2.
Combine the Egg Yolks (4) with the Espresso (4 Tbsp), Salt (1 pinch), and Caster Sugar (8 tsp) 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.
3.
Remove the bowl from the heat and break in the Milk Chocolate (1/2 cup) and Dark Chocolate (1/3 cup). Whisk until the chocolate has melted and leave to sit, whisking occasionally, until the mixture reaches room temperature.
4.
Using an electric mixer at medium speed, beat the Egg Whites (2) until foamy.
5.
With the beater running, gradually add in the remaining Caster Sugar (4 tsp). Set the beater to high and beat until stiff peaks form.
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.
7.
Divide the mousse between 4-6 ramekins or small dessert dishes. Refrigerate the mousse until firm – usually about 2-3 hours.
8.
Prior to serving, whisk the remaining Heavy Cream (11 tsp) 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.
Author's Notes
Serves 4-6.
Nutrition Per Serving
CALORIES
567
FAT
38.9 g
PROTEIN
13.5 g
CARBS
40.0 g
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