Yields:
8 Servings
Difficulty: Medium
Prep Time: 1 Hr
Cook Time:
2 Hr 30 Mins
Total Time:
3 Hr 30 Mins
Do you have a special occasion approaching? Maybe it’s just “one of those days”, and you need CHOCOLATE in your life! Whatever the occasion, this will fit right in! Whether you choose to dress it up, or down, this silky smooth, cool and lovely, mousse is incredible. For a more elegant presentation, serve as a parfait and garnish with fresh berries. One of those hours, days, weeks, months, or years? Grab a spoon and dig in!
Ingredients
Adjust Servings
-
Mousse
- Creme Chantilly
Instructions
-
Mousse
- Prepare a bain marie (double boiler) and place on medium-high.
- Bring water to a boil.
- Reduce heat to low.
- Place chocolate chips into the glass/metal bowl of the double boiler.
- With a rubber spatula, stir chocolate frequently, until completely melted, smooth and free-flowing.
- Remove from heat, immediately.
- Stir in vanilla.
- Bring water back to a boil.
- In a medium, glass/metal bowl, whisk egg yolks and granulated sugar together, until fully combined.
- Once the water has returned to a boil, reduce to low heat.
- Place yolk mixture over the sauce pan.
- Whisk constantly for 5 minutes. Or, until the mixture: -reaches a light, yellow color -coats the back of a spatula -the mixture is smooth when rubbed between your fingers -when flows off a spatula, creating "ribbons" on the surface of the mixture.
- Immediately remove from heat.
- Pour 1/3 of the melted chocolate into the yolk mixture and combine. Note: This is to "acclimate" the two ingredients.
- Repeat with the next 1/3 portions of chocolate. Stirring thoroughly between each addition.
- Set aside. Let mixture cool to room temperature.
- Pour heavy cream into the bowl of a stand mixer.
- Starting on low speed and gradually increasing to med-high, whip until soft peaks form.
- After the chocolate/yolk mixture has reached room temperature, gently stir and fold 1/3 of the whipped cream in. Note: This is called "sacrificing". Or, lightening the mixture and giving it a similar texture to the whipped cream.
- Gently fold the second third of the whipped cream, into the mousse mixture. Until there is no streaking.
- Repeat with the remaining 1/3 whipped cream.
- Cover tightly and place in refrigerator.
- Allow mousse to set up for at least 1 hour. Creme Chantilly
- Place the bowl of a stand mixer, along with the balloon whisk attachment, in the freezer for 20 minutes.
- Remove from freezer.
- Add all the ingredients into the bowl.
- Set to med-high and whip until medium peaks form. Note: The peak will lean slightly, but still hold its shape.
- Cover and refrigerate, until needed. Serving
- Remove the mousse and creme chantilly from the refrigerator, right before ready to serve.
- When ready to serve, place set mousse into a piping bag. Note: This makes for a clean, efficient assembly. *Take care as to not "deflate" the mousse. Use a rubber spatula to scrape around the inside of the bowl. DO NOT "cut through" the mousse.
- Cut the empty portion of the piping bag tip.
- Pipe mousse into dessert/mousse glasses.
- Run a silverware spoon under hot water. Wipe with a clean paper towel.
- With the front of the spoon facing away from your body, glide the spoon forward, through the creme.
- Once you have reached the opposite end of the container, flip the front of the spoon forward and down. So, the front of the spoon is facing your body. (You've flipped the spoon back towards yourself.)
- Drag the spoon back towards your body, through the cream. Note: If done correctly, this will make a quenelle of creme chantilly.
- Place quenelle on top of mousse. Garnish as desired. Note: Fresh berries, chocolate/caramel sauces, cookie crumbs/pieces, etc.
- Store mousse and creme separately, in air-tight containers. Place in refrigerator.