Chocolate Mousse - Two Ways

We couldn't decide between Le Classique and Blender versions, so we offer you both. They are both delicious and different enough that they actually go well together too! These versions feature Cara for the roasty depth that coffee brings to chocolate desserts.

Le Classique features French technique from Lior’s handwritten archives. The texture is airy from egg whites and rich with sweet, chocolatey intensity.

The blender version is my evolving mousse that started with a classic approach and has spawned versions that were adapted to busy Chef between pastry chefs at the restaurant, to plant based version, and now comfort classic with a lighter, creamier ease.

Author

Lior Lev Sercarz and Helen Park

Servings

8 per recipe

Category

Sweet

Ingredients

• 1 pound semi-sweet chocolate chips, melted
• ½ cup heavy cream
• 1 tsp Cara blend
• 12 egg whites, room temperature
• ½ cup sugar
• 6 egg yolks, room temperature and lightly beaten
• 1 ½ cups heavy cream
• ½ cup sugar
• 12 ounces semi-sweet chocolate chips
• 1 tsp Cara blend
• 1 tsp vanilla extract
• 1/8 tsp fine sea salt
• 4 whole eggs, room temperature
• ¾ cup boiling hot water
• 1 cup heavy cream
• 1/8 tsp fine sea salt
• 2 tsp sugar

Directions

1. Heat the cream with Cara to warm through and set aside.
2. Whip egg whites using a whisk or stand mixer with whisk attachment. As the eggs start to hold a foam, add the sugar and continue to medium-stiff peaks.
3. Fold the yolks into the whites gently to maintain the light airy texture.
4. Add the warm Cara cream to the melted chocolate and stir to combine with a silicon spatula.
5. Fold a third of the egg mixture into the chocolate until half combined.
6. Continue folding the eggs into the chocolate in two more additions until the mousse is just barely combined.
7. Divide into 8 portions or 1 larger serving dish for 8.
8. Cover and refrigerate to set overnight.
9. Whip the cream and sugar to medium peaks, refrigerate if needed.
10. In a good strong blender, blend the chocolate, Cara, vanilla, sea salt, and eggs for a few minutes to roughly mix the chocolate and eggs.
11. With the blender running, add the hot water in a quick pour.
12. Let the mixture run until completely smooth and cooled to room temperature, stopping to scrape the sides with a silicon spatula as needed.
13. Remove the chocolate mixture to a clean bowl and gently fold in a third of the whipped cream to loosen the chocolate mixture. Fold in the remaining cream in 2 more additions until the cream and chocolate are combined – careful to preserve the airy texture.
14. Divide into 8 portions or 1 larger serving dish for 8.
15. Cover and refrigerate to set overnight.
16. Whip the cream, salt, and sugar to fluffy peaks and add a dollop to each portion (or to the full serving dish).
17. Sprinkle a pinch of Cara onto each portion (or to the larger glorious dish) to finish.