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Chocolate Mousse Brulee [RECIPE]

Chocolate Mousse… Good!
Creme Brulee… Good!

Time to combine the two and see what we get.
Fork Vs Food- Chocolate Mousse Brulee

Chocolate Mousse Brulee
9 oz quality semi-sweet chocolate
4 Eggs, separated
3 tbsp unsweetened butter, cubed
1/4 cup + 1 tbsp Sugar
Brown or White Sugar for Brulee

Happy In The KitchenNote: This recipe comes from a great cookbook, Michel RIchard’s “Happy In the Kitchen”. It’s chalked full of crazy, amazing and difficult recipes. This is probably the easiest one in the book, but I recommend picking it up if you want to make some interesting, tasty dishes and learn some new techniques.


Let’s get cookin!
Fork Vs Food- Chocolate Mousse Brulee- Melt Chocolate
The first step is melting your chocolate. Fill a pot with a few cups of water and get it on the stove. Bring the water to a boil and then reduce to simmer. Melt the chocolate in a bowl over the boiling water. Once it is melted, set it aside in a warm place.
Fork Vs Food- Chocolate Mousse Brulee- Whip Eggs
Next, combine the 4 egg yolks, 1 tbsp of sugar, and 1 tbsp of water. Set a timer for 5 minutes and continuously whisk the ingredients together over the simmering water. You will end up with a much lighter colored, creamy egg mixture.
Fork Vs Food- Chocolate Mousse Brulee- Combine Eggs
Making sure the chocolate is warm, but not hot, combine together the egg mixture and the melted chocolate.
Fork Vs Food- Chocolate Mousse Brulee- Melt Butter
Add half of the cubed, room temperature butter. Once melted, add the rest. If the butter does not melt, bring the bowl back to the double-boiler and stir the ingredients together until melted.
Fork Vs Food- Chocolate Mousse Brulee- Whip Egg Whites
In the meantime, whip the egg whites in a stand mixer or using an electric mixer(you can do it by hand as well). Once the mix reaches soft peaks, slowly add the 3/4 cups of sugar and keep whipping until you have shiny hard peaks. Be careful not to over-mix and break the whites.
Fork Vs Food- Chocolate Mousse Brulee- Combine Egg Whites
Fold in 1/3 of the egg white mixture first, and then add the remaining 2/3. Fold gently until incorporated.
Fork Vs Food- Chocolate Mousse Brulee-Mouse
The completed mousse should look something like this and have a nice sticky quality.
Fork Vs Food- Chocolate Mousse Brulee- Ramekins
Divide the mousse into several Ramekins, or spread the mixture out into shallow bowls, if you prefer a greater Brulee-to-Mousse ratio. The Mousse needs to set for at least 2 hours in the refrigerator, but can keep for up to 3 days.
Brulee Wide
Sprinkle with sugar or brown sugar and apply fire! Brown sugar melts quicker and has a great flavor, but doesn’t leave as shiny or hard a crust as white sugar. I think I found my favorite was a sprinkle of brown sugar bruleed, and then a sprinkle of white sugar on top of it.
Fork Vs Food- Chocolate Mousse Brulee-Brulee
Don’t be afraid to get some black bits on top. The char from the blackening gives it a roasted marshmallow flavor which combines with the chocolate to taste like s’mores.
Fork Vs Food- Chocolate Mousse Brulee-Bowl
Here’s what the Brulee looks like when presented in a thin layer in a bowl. I preferred this plating because you got a nice burnt taste with each bite.
Fork Vs Food- Chocolate Mousse Brulee-Final Bite