Valrhona Dark Chocolate Mousse

Adapted by
Yield: Yield: 16 Servings


325 grams 70% Valrhona guanaja dark grand cru chocolate
95 grams granulated sugar
Pinch salt
150 grams egg yolks
825 grams heavy cream
Chocolate plaquette, streusel, or other crunchy candy


Make these at least 2 hours before needed. Melt the chocolate and cool to room temperature. Cook the sugar, salt, egg yolks, and 150 grams of the heavy cream over a water bath, whisking constantly. When the temperature reaches 80ºF, transfer to standing mixer bowl and whip until cool. Whip 675 grams of the heavy cream to a soft peak. Whisk one-third of the whipped egg mixture into the cooled chocolate. Fold in the remaining two-thirds of the egg mixture. Fold in the whipped cream. Let the mixture set for at least 2 hours. Using a very hot spoon, quenelle the mousse and place it in a dish. Garnish with candy to serve.