Chocolate Mousse… Good!
Creme Brulee… Good!
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
Note: 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!
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.
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.
Making sure the chocolate is warm, but not hot, combine together the egg mixture and the melted chocolate.
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.
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.
Fold in 1/3 of the egg white mixture first, and then add the remaining 2/3. Fold gently until incorporated.
The completed mousse should look something like this and have a nice sticky quality.
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.
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.
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.
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.