Euphoric Chocolate Mousse with Lavender Honey Drizzle

Allergens

Egg, Dairy

Ingredients

• 10 oz dark chocolate (70% cocoa)
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs, separated
• 1 tbsp unsalted butter
• 1/2 tsp pure vanilla extract
• Pinch of salt
• 3 tbsp honey
• 1/2 tsp dried lavender

Instructions

1. In a double boiler, gently melt the chocolate and butter, stirring occasionally until smooth. Set aside to cool slightly.
2. In a separate bowl, beat the egg yolks with the vanilla extract until well combined. Slowly pour in the melted chocolate mixture, blending thoroughly.
3. In another bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
4. Gradually fold the egg whites into the chocolate egg yolk mixture, gently incorporating them to maintain airiness.
5. In a saucepan, combine the heavy cream and milk over medium heat until it starts to steam but not boil. Remove from heat and let cool for 5 minutes.
6. Slowly pour the warm cream mixture into the chocolate egg white blend, stirring continuously.
7. Pour the mixture into individual serving glasses or cups and refrigerate for at least 4 hours, or until set.
8. In a small saucepan, heat the honey and dried lavender over low heat for about 2 minutes, just until combined. Strain to remove the lavender petals. Allow to cool slightly.
9. Remove the chocolate mousse from the refrigerator and drizzle the lavender honey over each serving.
10. Serve immediately, allowing guests to experience the symphony of flavors and textures in every spoonful.

Chef’s Insight

This dessert is perfect for a romantic dinner or a cozy gathering with friends, evoking a sense of comfort and warmth.

Notes

This recipe is perfect for special occasions or when you want to impress guests with your culinary skills.