Chocolate Mousse

Ingredients

• 200 g dark chocolate, 70% cacao, chopped
• 60 ml heavy cream, cold
• 60 ml whole milk
• 4 large egg yolks
• 30 g caster sugar
• 300 ml heavy cream, chilled
• 5 ml cognac or vanilla extract
• 2 g fine sea salt

Method

1. 1
   Heat 60 ml cream and milk in saucepan until steaming; pour over chocolate in bowl; let sit 1 minute then whisk until smooth and glossy.
2. 2
   Whisk egg yolks with sugar in heatproof bowl set over simmering water, whisking constantly, until pale ribbon forms (5 minutes); yolks should reach 60°C.
3. 3
   Fold warm chocolate mixture into egg yolks gently; add cognac and salt; cool to room temperature, stirring occasionally (15 minutes).
4. 4
   Whip 300 ml cold cream to soft peaks; fold into chocolate mixture in two additions until no white streaks remain.
5. 5
   Divide into serving glasses or bowls; refrigerate minimum 3 hours.
6. 6
   Garnish with cocoa powder, candied orange peel, or chilled whipped cream before service.