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Chocolate Vanilla Mousse
A light, airy chocolate mousse with a bright vanilla note. Made by melting bittersweet chocolate with butter, then folding in a silky egg‑yolk custard and fluffy egg‑white meringue. Chill overnight for perfect set and serve with a dollop of lightly sweetened whipped cream and a sprinkle of flaky sea salt.
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Critical Success Points
- • Melting chocolate and butter without overheating.
- • Cooling the chocolate mixture before combining with egg yolks.
- • Whisking egg yolks over gentle heat without scrambling.
- • Achieving glossy soft peaks with the egg whites.
- • Folding mixtures gently to retain air.
Safety Warnings
- • Steam from the double boiler can cause burns – handle with care.
- • Raw eggs are used; use pasteurized eggs if concerned about salmonella.
- • Hot chocolate mixture can cause burns; allow to cool before handling.
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