Chocolate Mousse

Instructions

1. Step 1

   Place the dark chocolate in the heatproof bowl.

   Ingredients used: 170.0 gr Dark Chocolate

   Cookware: Heatproof Bowl

2. Step 2

   Whisk the egg yolks, granulated sugar, and salt in the mixing bowl until smooth and slightly pale.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 piece Egg Yolk, 0.5 gr Fine Salt, 50.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

3. Step 3

   Heat 4 tbsp (60 ml) of the heavy cream in the saucepan over medium heat until steaming, then remove it from the heat before it boils.

   Timer: 3 min (fixed)

   Ingredients used: 60.0 ml Heavy Cream

   Cookware: saucepan

4. Step 4

   Slowly whisk the hot cream into the yolk mixture. Return everything to the saucepan and cook over low heat, stirring constantly, until slightly thickened and 71°C at the center.

   Timer: 5 min (fixed)

   Cookware: Kitchen thermometer, mixing bowl, saucepan, whisk

5. Step 5

   Pour the hot custard over the prepared chocolate. Let it stand briefly, then whisk until completely smooth.

   Timer: 1 min (fixed)

   Cookware: Heatproof Bowl, saucepan, whisk

6. Step 6

   Let the chocolate mixture cool until lukewarm, stirring once or twice.

   Timer: 10 min (fixed)

   Cookware: Heatproof Bowl, Silicone spatula

7. Step 7

   Beat the remaining ¾ cup (180 ml) of heavy cream with the vanilla extract to soft peaks.

   Timer: 3 min (fixed)

   Ingredients used: 180.0 ml Heavy Cream, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

8. Step 8

   Fold one-third of the whipped cream into the chocolate mixture to loosen it, then gently fold in the remaining whipped cream until no pale streaks remain.

   Timer: 3 min (fixed)

   Cookware: Heatproof Bowl, Silicone spatula

9. Step 9

   Divide the mousse among the serving glasses, cover, and refrigerate until set.

   Timer: 120 min (fixed)

   Cookware: Serving Glasses, Silicone spatula