Chocolate mousse topped with whipped cream and cocoa crispies
Binging with Babish · ♥ 34.7K likes · 994.5K views · 6 min video
Read about mousses and creams in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup heavy cream
Whip the heavy cream to stiff peaks in a stand mixer; refrigerate in a bowl, no longer than an hour or two, or it deflates.
- 4½ oz quality dark chocolate
- 2 tbsp butter
Chop the chocolate and melt with the butter in a double boiler over simmering water not touching the bowl, stirring until smooth and glossy.
- 3 whole eggs
Separate the eggs. Whip the whites until doubled, then slowly sprinkle in the sugar until an inverted whip holds a pointed peak.
- 2 tbsp sugar
Let the chocolate cool to about 112F, then whisk in the yolks. If it looks curdled the emulsion has broken; a couple spoonfuls of the whipped cream bring it back.
Fold in half the whites, half the whipped cream, the remaining whites and the remaining cream, gently, in stages.
- canned whipped cream
- cocoa crispies
Spoon into a serving bowl and top with canned whipped cream and cocoa crispies.