Recipes

Chocolate Mousse with Elderflower Whipped Cream

43 Ratings
100% would make again

This recipe was originally published as part of a menu in Tasting Table National

TT Test Kitchen Tip: Instead of scooping the mousse to serve, pour the mousse into individual glasses before chilling.

Chocolate Mousse with Elderflower Whipped Cream

Developed in the Tasting Table Test Kitchen

Yield: 6 servings

Cook Time: 30 minutes plus 3 hour refrigeration

Ingredients

6 ounces (¾ cup) finely chopped semisweet chocolate

2 ounces (¼ cup) finely chopped bittersweet chocolate

3 tablespoons unsalted butter

3 eggs, separated

2 tablespoons light brown sugar

¼ cup plus 2 tablespoons granulated sugar, divided

Salt

2½ cups heavy cream, divided

1½ teaspoons vanilla extract, divided

1 tablespoon confectioners' sugar

6 tablespoons (about ⅓ cup) elderflower liqueur, such as St. Germain

Cacao nibs

Directions

1. In a medium bowl, combine the semisweet chocolate, bittersweet chocolate and butter. Place the bowl over a larger saucepot filled with 2 inches of simmering water, but do not allow the bottom of the chocolate bowl to touch the water. Stir until melted. Carefully remove the bowl from the heat and set aside to cool slightly.

2. In a medium bowl, use a hand mixer to whisk together the egg yolks with the brown sugar and ¼ cup of the granulated sugar until pale and frothy, 5 to 7 minutes. Carefully fold into the melted chocolate mixture.

3. In the bowl of a standing mixer, whisk together the egg whites with the remaining 2 tablespoons of the granulated sugar and a pinch of salt until stiff peaks form, about 5 minutes. Carefully fold the egg whites into the melted chocolate mixture.

4. In a separate medium bowl, use a hand mixer to whisk 1 cup of the heavy cream and 1 teaspoon vanilla until stiff peaks form. Carefully fold the whipped cream into the melted chocolate mixture until there are no streaks. Cover the bowl with plastic wrap and refrigerate until firm, at least 3 hours and up to overnight.

5. In a medium bowl, whisk the remaining 1½ cups heavy cream with the confectioners' sugar, the remaining ½ teaspoon vanilla and the elderflower liqueur. Continue whisking until soft peaks form.

6. Remove the chilled mousse and use a 1½-inch scoop to form balls of chocolate mousse and place in serving bowls. Top with elderflower whipped cream and garnish with cacao nibs. Serve.

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