Dark Chocolate Mousse Sea Salt (Printable Version)
Silky dark chocolate mousse finished with sea salt offers a rich and sophisticated dessert experience.
# Ingredient List:
→ Chocolate Base
01 - 5.3 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1 oz unsalted butter, cubed
→ Mousse Mixture
03 - 3 large eggs, separated
04 - 1.8 oz granulated sugar
05 - 1 tsp pure vanilla extract
06 - 5 fl oz heavy cream, cold
→ Finishing
07 - Flaky sea salt, for garnish
08 - Dark chocolate curls or shavings (optional)
# Step-by-Step Instructions:
01 - Combine dark chocolate and butter in a heatproof bowl over barely simmering water and stir until smooth. Remove from heat and cool slightly.
02 - Whisk egg yolks with half of the sugar and vanilla extract until pale and creamy. Slowly incorporate the cooled chocolate mixture until fully combined.
03 - Whip egg whites with a pinch of salt until soft peaks form. Gradually add remaining sugar, continuing to beat until stiff, glossy peaks develop.
04 - Whip cold heavy cream until soft peaks form.
05 - Gently fold whipped cream into the chocolate mixture until just combined, then fold in egg whites in three additions, taking care to preserve airiness.
06 - Spoon mousse into serving glasses or ramekins, cover, and refrigerate for at least 2 hours until set.
07 - Sprinkle each serving lightly with flaky sea salt and optionally garnish with chocolate curls or shavings before serving.
# Tips from hearthlykitchen:
01 -
- It feels fancy but comes together with just a few bowls and some gentle folding, no special equipment required beyond a whisk.
- The sea salt on top isn't just garnish, it actually wakes up the chocolate and makes each bite taste more complex than you'd expect.
- You can make it the night before and pull it from the fridge looking like you spent hours, when really you just stirred and folded for twenty minutes.
02 -
- Make sure the melted chocolate cools down a bit before adding it to the yolks, or you'll end up with sweet scrambled eggs instead of a silky base.
- Folding is not stirring, you want to gently lift and turn the mixture to preserve all those air bubbles you worked so hard to create in the whites and cream.
- Cold cream whips faster and holds its shape better, so pull it straight from the fridge and use it right away.
03 -
- Use pasteurized eggs if you're concerned about raw eggs, they work just as well and give you peace of mind.
- When folding, stop as soon as you no longer see streaks, over-folding will deflate the mousse and make it dense instead of airy.
- Serve the mousse in clear glasses so you can see those beautiful layers and let the simple elegance speak for itself.