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.
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.
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.
Cover each ramekin with plastic wrap and
refrigerate at least 4 hours (up to overnight)
before serving.
Originally Submitted
10/25/2015
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