from The Little Paris Kitchen
My Private Note
Units: US | Metric
For the pastry cream
- 3 egg yolks
- 59.14 ml sugar
- 36.97 ml cornstarch
- 236.59 ml whole milk
- 14.79 ml unsweetened cocoa powder
For the chocolate meringue
- 2 egg whites
- 1 confectioners' sugar
- couple drops lemon juice
- 0.25 ml salt
- 141.74 g dark chocolate, finely chopped
- scant 1 c heavy whipping cream
- 29.58 ml soft butter
- 56.69 g cocoa nibs
- 1For the pastry cream, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornstarch.
- 2Add the cocoa powder to the milk and bring to a boil then switch off the heat.
- 3Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.).
- 4Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn.
- 5The cream will start to thicken. Once it releases a bubble or two, take it off the heat.
- 6Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using.
- 7For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white.
- 8Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
- 9Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting.
- 10Whip the cream until soft peaks form when the whisk is removed.
- 11To make the mousse, beat the chilled pastry cream to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream.
- 12To serve, brush 4 ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated.
- 13Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites).
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Nutritional Facts for Chocolate Mousse With Cocoa Nibs
Serving Size: 1 (162 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 381.6
- Calories from Fat 265
- Total Fat 29.5 g
- Saturated Fat 17.4 g
- Cholesterol 145.8 mg
- Sodium 157.9 mg
- Total Carbohydrate 31.8 g
- Dietary Fiber 6.3 g
- Sugars 16.0 g
- Protein 10.4 g
The following items or measurements are not included: