325 grams 70% Valrhona guanaja dark grand cru chocolate
95 grams granulated sugar
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.