Dark Chocolate Mousse

We love this mousse, it’s super delicious and light as a dessert.  A pinch of pepper is all it takes to add just a bit of bite but still bring out the flavors of the chocolate.  

Chef John's Dark Chocolate Mousse

2018-01-16 07:24:26

Serves 4

A rich delicious chocolate mousse

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Prep Time

20 min

Cook Time

5 min

Total Time

4 hr 25 min

Prep Time

20 min

Cook Time

5 min

Total Time

4 hr 25 min

324 calories

17 g

147 g

27 g

4 g

16 g

88 g

57 g

12 g

0 g

9 g

Nutrition Facts

Serving Size

88g

Servings

4

Amount Per Serving

Calories 324

Calories from Fat 240

% Daily Value *

Total Fat 27g

42%

Saturated Fat 16g

79%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 147mg

49%

Sodium 57mg

2%

Total Carbohydrates 17g

6%

Dietary Fiber 2g

8%

Sugars 12g

Protein 4g

Vitamin A

15%

Vitamin C

0%

Calcium

5%

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 3 1/2 ounces dark chocolate, chopped
2. 1 tablespoon butter Organic Butter
3. 2 tablespoons water
4. 1/8 teaspoon ground dried chipotle pepper
5. 1 tiny pinch salt
6. 2 large egg yolks
7. 2 tablespoons water
8. 1 tablespoon white sugar
9. 1/2 cup heavy whipping cream, chilled
10. 1 tablespoon heavy whipping cream, chilled

Instructions

1. Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
2. Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
3. Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
4. Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.

By Chef John

Adapted from All Recipes

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calories

324

fat

27g

protein

4g

carbs

17g

more

Adapted from All Recipes

Romance Author PJ Fiala https://www.pjfiala.com/