Celestial Cocoa Mousse

Allergens

Egg, Dairy

Ingredients

• 12 oz dark chocolate (70% cacao)
• 3 cups whole milk
• 4 large egg yolks
• 3 tbsp cornstarch
• 1 tsp pure vanilla extract
• A pinch of sea salt
• Cocoa powder, for dusting

Instructions

1. In a double boiler, gently melt the dark chocolate until smooth and silky. Set aside to cool slightly.
2. In a separate saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat and set aside.
3. In a mixing bowl, whisk together egg yolks, cornstarch, vanilla extract, and sea salt until smooth.
4. Slowly pour 1 cup of warm milk into the egg mixture, whisking constantly to prevent curdling.
5. Return the mixture to the saucepan with the remaining milk, and place over medium heat. Stir continuously as it thickens into a rich pudding like consistency.
6. Once thickened, remove from heat and stir in the slightly cooled melted chocolate until fully combined.
7. Divide the mousse evenly among six glasses or dessert cups. Cover each with plastic wrap and refrigerate for at least 4 hours or overnight to set.
8. Before serving, dust the top of each mousse with cocoa powder using a fine mesh sieve.

Chef’s Insight

Allow the mousse to rest on your palate before swallowing, savoring the complex layers of flavor that dance upon your tongue.

Notes

This recipe calls for high-quality dark chocolate to highlight the rich, deep flavors of cocoa.