Chef John's Dark Chocolate Mousse Popular Recipes

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Chef John's Dark Chocolate Mousse

"This has a pinch of chile pepper as the secret aspect. It's company yet unbelievably light and ethereal. The little little bit of chile pepper is in there just to bring out the flavor of the chocolate and add a tiny bit of delicious warmness. Garnish each serving with a dollop of whipped cream and a sprinkle of shaved chocolate."

Ingredients :

three half oz dark chocolate, chopped
1 tablespoon butter
2 tablespoons water
1/8 teaspoon ground dried chipotle pepper
1 tiny pinch salt
2 massive egg yolks
2 tablespoons water
1 tablespoon white sugar
half of cup heavy whipping cream, chilled
1 tablespoon heavy whipping cream, chilled

Instructions :

Prep : 20M	Cook : 4M	Ready in : 4H25M

Bring a saucepan of water to a simmer over low warmth. 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 lightly till clean and shiny. Set aside to cool for a few minutes.
Whisk egg yolks, 2 tablespoons water, and sugar in any other heatproof bowl over the identical pan of simmering water till egg yolk mixture is foamy and warm to touch, approximately 3 minutes. Pour hot egg aggregate into warm chocolate combination, whisk until easy, and set over a bowl of ice to sit back. Whisk constantly till combination has cooled to room temperature or slightly cooler.
Pour half cup and 1 tablespoon cold cream into a relaxing metal bowl; whisk until cream holds smooth peaks. Place about half the whipped cream into the cooled chocolate combination; gently fold the cream into the chocolate. Repeat with last half of whipped cream, folding lightly till almost all of the streaks have disappeared. Divide mousse into four 6-ounce ramekins.
Cover each ramekin with plastic wrap and refrigerate as a minimum four hours (as much as in a single day) before serving.

Notes :

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