French
Dark Chocolate Mousse
Silky dark chocolate custard folded with softly whipped cream creates an airy yet concentrated French-style mousse, served cold with delicate chocolate curls.
6 servings · 25 minutes prep · 8 minutes cook
Ingredients
Chocolate Custard
- 6 ounces bittersweet chocolate, 60 to 66% cacao, finely chopped
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1/8 teaspoon fine sea salt
- 1/2 cup cold heavy cream
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup cold heavy cream
- 1/2 ounce bittersweet chocolate for curls
Directions
Cook the Chocolate Base
- Place the finely chopped chocolate in a heatproof bowl and set a fine-mesh sieve over it.
- Whisk the egg yolks, sugar, salt, and 1/2 cup cream in a saucepan. Cook over medium-low heat, whisking constantly, until it coats a spoon and reaches 160°F / 71°C, about 5 to 7 minutes.
- Immediately strain the custard over the chocolate. Rest 1 minute, add the vanilla, and whisk from the center outward until glossy. Cool, stirring occasionally, until barely warm, 20 to 25 minutes.
Fold and Chill
- Whip the remaining cream to medium peaks. Stir one-third firmly into the chocolate base, then fold in the rest in two additions until no pale streaks remain.
- Divide among six cups, cover, and refrigerate at least 4 hours. Let stand 10 minutes before serving and finish with curls shaved from the reserved chocolate.
