Ingredients
Equipment
Method
- Place the finely chopped Festival Artesanal Cacao Chocolate in a heatproof bowl.200 grams Festival Artesanal Cacao Chocolate
- Create a double boiler by placing the bowl over a saucepan filled with about an inch of simmering water. Make sure the bottom of the bowl doesn't touch the water.
- Stir the chocolate gently and continuously until it is completely melted and smooth. Remove the bowl from the heat and set aside to cool slightly. If you’re using the optional cocoa powder, whisk it into the melted chocolate now for an even deeper flavor.200 grams Festival Artesanal Cacao Chocolate, 1 tablespoon unsweetened cocoa powder
- In a separate medium bowl, whisk together the egg yolks and half of the granulated sugar (50 grams or 1/4 cup) until the mixture is pale yellow and slightly thickened. This is often called a sabayon or zabaione base.4 large large eggs, 100 grams granulated sugar
- Gradually whisk the slightly cooled melted chocolate into the egg yolk mixture until well combined and smooth. Stir in the vanilla extract.200 grams Festival Artesanal Cacao Chocolate, 4 large large eggs, 100 grams granulated sugar, 1 teaspoon pure vanilla extract
- In a clean, dry bowl, beat the egg whites with the salt using an electric mixer on medium speed until soft peaks form.4 large large eggs, 1/4 teaspoon salt
- Gradually add the remaining granulated sugar (50 grams or 1/4 cup) while continuing to beat on high speed until stiff, glossy peaks form. Be careful not to overbeat, which can make the egg whites dry and crumbly.4 large large eggs, 100 grams granulated sugar
- Gently fold about one-third of the whipped egg whites into the chocolate-egg yolk mixture to lighten it. Use a spatula and a folding motion to combine, being careful not to deflate the egg whites too much.4 large large eggs
- Carefully fold in the remaining whipped egg whites in two more additions until no white streaks remain and the mixture is uniform in color and consistency. The goal is to keep as much air in the mixture as possible.4 large large eggs
- Spoon or pipe the mousse into individual serving glasses, ramekins, or a larger serving bowl.
- Cover the servings with plastic wrap, pressing it directly onto the surface of the mousse to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until the mousse is set and firm. For the best flavor and texture, chilling overnight is ideal.
Notes
Properly stored, leftover mousse will stay fresh in the refrigerator for 2-3 days. Mousse can be frozen for longer storage, up to 1 month. The texture may change slightly after freezing and thawing, potentially becoming a little more pudding-like, but the flavor will remain excellent.
