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.
Chocolate Mousse - Two Ways
Category
Sweet
Servings/Yield
8 per recipe
Author
Lior Lev Sercarz and Helen Park
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.
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
Le Classique
Blender Version
Topping
Directions
Le Classique
Heat the cream with Cara to warm through and set aside.
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.
Fold the yolks into the whites gently to maintain the light airy texture.
Add the warm Cara cream to the melted chocolate and stir to combine with a silicon spatula.
Fold a third of the egg mixture into the chocolate until half combined.
Continue folding the eggs into the chocolate in two more additions until the mousse is just barely combined.
Divide into 8 portions or 1 larger serving dish for 8.
Cover and refrigerate to set overnight.
Blender Version
Whip the cream and sugar to medium peaks, refrigerate if needed.
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.
With the blender running, add the hot water in a quick pour.
Let the mixture run until completely smooth and cooled to room temperature, stopping to scrape the sides with a silicon spatula as needed.
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.
Divide into 8 portions or 1 larger serving dish for 8.
Cover and refrigerate to set overnight.
When ready to serve
Whip the cream, salt, and sugar to fluffy peaks and add a dollop to each portion (or to the full serving dish).
Sprinkle a pinch of Cara onto each portion (or to the larger glorious dish) to finish.
Recipe Note
Recipe Notes
The chocolate can be melted in a microwave, 10 seconds at a time or so depending on the strength of your microwave, or over a gently simmering double boiler setup.
The warmed cream is also easily heated in the microwave.
I always add salt to whipped cream – I equate salted whipped cream as the difference between black and white vs. color TV. The salt adds dimension and flavor to whatever it accompanies as part of the experience.
Variations and Ideas
In place of semi-sweet chocolate chips, you can also use strong quality semi-sweet chocolate, chopped.
If you prefer to avoid coffee, the recipe is easy to pair with complementary blends like Yemen, Baharat or a dusting of Apollonia.
The two mousses also work really well together so you could make both recipes and layer a larger trifle type dish or 16 smaller dishes with the blender version on the bottom and the classic on top, finishing with whipped cream for a very delicious dessert. The recipes both divide well so you could also make both in half batches to make 8 fabulous duos of chocolate mousse desserts with whipped cream on top.
Questions? Contact helen@laboiteny.com
