May 23, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Made-to-Order Chocolate Mousse

Made-to-Order Chocolate Mousse by Dominique Ansel Kitchen.

Made-to-order chocolate mousse by Dominique Ansel Kitchen in New York, NY.

 

Yield: 8 servings

  • 7 oz/200 g granulated sugar
  • 2 liq oz/60 ml water
  • 3 large egg whites, at room temperature
  • 14 oz/397 g bittersweet chocolate (preferably 70%), finely chopped
  • 8.5 oz/242 g whole milk
  • 16.3 oz/464 g cold heavy cream

1. In a small saucepan, combine the sugar and water and bring to a boil over moderately high heat. Cook, without stirring, until the syrup reaches 250ºF on a candy thermometer, 4 to 6 minutes. 

2. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until soft peaks form. With the mixer on, gradually pour in the hot syrup in a steady stream and beat at high speed until the whites are stiff, 2 to 3 minutes. Cover the meringue with plastic wrap and let stand at room temperature. 

3. Put the chocolate in a heatproof bowl. In a small saucepan, heat the milk just to a simmer. Pour the milk over the chocolate and let stand for 1 minute, then stir until smooth and let cool. 

4. In a bowl, beat the cream to soft peaks. Reserve 1/2 cup of the whipped cream for serving. 

5. Scoop half of the meringue into a bowl (reserve the rest for another use). Whisk in the remaining whipped cream. 

6. Warm the chocolate mixture in a bowl set over a pan of simmering water, stirring, until just melted. Pour the chocolate over the meringue and quickly fold it in. Spoon the mousse into glasses, swirl in the reserved whipped cream and serve.

Make Ahead:

The meringue can be refrigerated overnight. The chocolate can stand at room temperature overnight, covered with plastic wrap.

 


Click here to read more about this and related recipes in the article "Made to Order: A La Minute Desserts Are the Trend Du Jour."

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