Inspired by one of the more iconic French desserts, this Chocolate Mousse incorporates classical techniques and flavors, but with subtle notes of cardamom and lime that help give added depth and complexity. For all those who are chocolate lovers, this is sure to delight!
Ingredients
- 1 cup dark chocolate (about 8 ounces)
- 2.5 cups heavy cream (about 20 ounces)
- 2 Egg Yolks
- 5 Egg Whites
- 7.5 tablespoons Sugar (scant ½ cup)
- ½ teaspoon ground cardamom
- 1 teaspoon vanilla
- 1 lime, zested
- Pinch Ballerina Farm Vanilla Bourbon French Salt
Method
- In a 2-qt Made InStainless Clad Saucepan, gently heat 1 cup of heavy cream until it reaches a light simmer, being careful not to let it boil.
- Pour the hot cream over the chopped chocolate in a mixing bowl and let sit for 3 minutes. Stir with a rubber spatula until smooth, then mix in the egg yolks. Cover and set aside.
- In a clean bowl, whip the egg whites until soft peaks form. Add 5 tablespoons of sugar, 1 tablespoon at a time, and whip until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture, one-third at a time, just until combined, being careful not to over mix so the mousse stays light and airy.
- Spoon into 9-ounce jars or serving glasses, cover, and refrigerate for 4–6 hours.
- Whip the remaining 1 ½ cups of cream with 2 ½ tablespoons sugar, cardamom, and vanilla until soft peaks form.
- Top each mousse with a spoonful of cardamom cream, a sprinkle of Vanilla Bourbon French Salt, and a touch of lime zest.
- Bon appétit.
