Dark Chocolate Mousse Recipe (No Raw Eggs)

Name: Dark Chocolate Mousse Recipe (No Raw Eggs)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Cuisine: Québécoise
Ingredients: 4 large egg yolks; ¼ cup (50 g) granulated sugar; 2 cups (480 ml) cold 35% whipping cream, divided; 8 oz (226 g) 70% dark chocolate, chopped with a knife; ½ tsp pure vanilla extract; Whipped cream; ¾ cup (180 ml) cold 35% whipping cream; 2 tbsp (15 g) icing sugar; ½ tsp pure vanilla extract; 2 tbsp dark chocolate shavings, for garnish

Preparation 30 min
Cooking 10 min
Servings 6
Freezing I do not suggest

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Mousse

4 large egg yolks
¼ cup (50 g) granulated sugar
2 cups (480 ml) cold 35% whipping cream, divided
8 oz (226 g) 70% dark chocolate, chopped with a knife
½ tsp pure vanilla extract
Whipped cream
¾ cup (180 ml) cold 35% whipping cream
2 tbsp (15 g) icing sugar
½ tsp pure vanilla extract
2 tbsp dark chocolate shavings, for garnish

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Preparation

In a large bowl, beat the egg yolks with a hand mixer on medium-high for 3 to 4 minutes. They will thicken and lighten to a pale butter yellow. Add the granulated sugar in a slow stream while beating, then set aside.
In a small saucepan over medium heat, warm ¾ cup (180 ml) of the cream until it steams, never letting it boil. Remove from the heat.
Whisking the yolks constantly, slowly pour about half the hot cream over them. This is what keeps the eggs from scrambling. Pour everything back into the saucepan.
Cook over medium-low heat for 3 to 4 minutes, stirring constantly, until the mixture reaches 160°F (71°C) on a thermometer. It should coat the back of a spoon: run a finger through it and the line should hold clean. Never let it boil.
Immediately strain the custard through a fine-mesh sieve into a heatproof bowl. This step is not optional, it is what guarantees a smooth texture.
Place the chopped chocolate in a bowl set over a saucepan of barely simmering water, the bowl not touching the water. Stir until fully melted and glossy, then remove from the heat.
Pour the warm custard over the melted chocolate and whisk until the mixture is even and shiny. Stir in the vanilla. Let cool completely to room temperature, 45 minutes to 1 hour.
In a large chilled bowl, whip the remaining cream (1 ¼ cups / 300 ml) with the hand mixer to stiff peaks. Stop the moment the peaks hold: overwhipped cream turns grainy and ruins the texture.
With a flexible spatula, fold about a quarter of the whipped cream into the cooled chocolate to lighten it. Add the rest, folding from the bottom up and turning the bowl a quarter turn with each pass. Stop as soon as the white streaks disappear.
Divide the mousse among 6 glasses or ramekins of 6 oz. Cover with plastic wrap and refrigerate at least 4 hours.
Just before serving, whip the cold cream for the topping with the icing sugar and vanilla to stiff peaks. Spoon a generous amount over each mousse and finish with dark chocolate shavings grated on a box grater.