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When Dave and I visited Paris, we ate a lot of amazing food. But one meal that stood out was dessert at Fontaine de Mars. Their dark chocolate mousse was so light and fluffy, it was like eating a chocolate cloud. I really wanted to try to make it at home, so we started with a classic recipe, and after some tweaking, it almost felt like we were back in Paris.
INGREDIENTS
1 cup heavy cream, divided
4 egg yolks
1/8 tsp kosher salt
3 tbsp sugar, divided
3/4 cup bittersweet chocolate, 60-72% cacao
4 egg whites
Butter crisps
RECIPE
1 Beat 3/4 cup heavy cream in a small bowl to stiff peaks; cover and chill.
2 Using an electric mixer, beat egg whites on medium speed until foamy. With mixer running, beat in 1 Tbsp sugar. Increase speed to high and beat until stiff peaks form.
3 Combine egg yolks, salt, and 2 Tbsp sugar in heatproof bowl. Set over a saucepan of gently simmering water (do no let bowl touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume.
4 Remove from heat. Add chocolate and whisk until melted and smooth. Let sit, whisking occasionally, until room temperature.
5 Fold egg whites into chocolate mixture in 2 additions. Fold reserved whipped cream into mixture just to blend. Divide mousse into ramekins. Chill until firm, at least 3 hours.
6 Before serving, whisk remaining 1/4 cup heavy cream to soft peaks, and dollop each cup of mousse. Garnish with a butter crisp.
