Have you ever seen the show Master Chef? I've been super into it for the past few months but it just recently ended. I won't spoil the ending but I am going to spoil one of the challenges. Gordon Ramsey, Joe Bastianich, and Graham Elliot all picked their favorite chocolate desserts and the contestants had to make all three in a very limited time. The culprits were chocolate lava cake, chocolate souffle, and a luscious chocolate mousse. What caught my attention was when the judges sampled the mousse. With twist of the spoon they removed a cork of perfectly fluffy, light, mousse. I was so inspired by the cork of chocolate that I made my own mousse the next day. Instead of corking it (definitely a made up term) I decided to garnish my mousse with the extra chocolate crumbs from the Milk Bar Chocolate-Chocolate Cookies. This mousse didn't come out as airy as I would have liked so next time I'm going to whip it with my stand-mixer. The flavor was on point though and complimented by the texture and bitterness of the chocolate crumb. One day I will master the perfect mousse cork!
Chocolate Mousse + Crumb
Level of Difficulty: Beginner
- 4 large egg yolks
- 4 tablespoons sugar
- 2 cups heavy cream
- 8 ounces bittersweet chocolate, melted
- 1 teaspoon vanilla extract
- In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream.
- Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil).
- Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
- With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form.
- Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
- Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.
- Garnish with chocolate crumbs
Recipe by: Martha Stewart