Silken Moonlit Chocolate Mousse Torte

Allergens

Eggs, Dairy

Ingredients

• 200g dark chocolate (70% cocoa)
• 1 cup heavy whipping cream
• 1/4 cup granulated sugar
• 3 large eggs, separated
• 1 tsp pure vanilla extract
• A pinch of sea salt

Instructions

1. In a heatproof bowl over simmering water, gently melt the chocolate. Stir occasionally until smooth and glossy. Set aside to cool slightly.
2. In another bowl, whisk together the egg yolks, sugar, and vanilla extract until light and creamy. Gradually add this mixture into the cooled chocolate, stirring continuously.
3. In a separate clean bowl, whip the egg whites with a pinch of salt until they form stiff peaks. Gently fold the whipped egg whites into the chocolate mixture.
4. In another bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the chocolate mousse until well combined and smooth.
5. Transfer the mousse to a springform pan or individual dessert glasses and refrigerate for at least 4 hours or overnight.

Chef’s Insight

Allow the chocolate to cool slightly before incorporating it into the mixture to prevent the eggs from cooking in the warm chocolate.

Notes

This recipe requires a double boiler and a mixer with a whisk attachment.