Dark Chocolate Mouse with Graham Cracker Streusel

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RECIPE

Time 30 mins


INGREDIENTS

Dark Chocolate Mousse
120 g eggs
50 g sugar
160 g good quality dark chocolate (70-73%), finely chopped
263 g heavy cream

Graham Cracker Streusel
20 graham crackers
15 g all-purpose flour
15 g brown sugar
42 g melted butter

Swiss Meringue
100 g egg whites
150 g sugar
1/2 vanilla bean

INSTRUCTIONS

For Sauce
Whisk together both ingredients until smooth.

For the chocolate mousse
Select the glasses you wish to use and place them in the fridge. Whip the heavy cream to medium peaks and set aside in the fridge.

Place the eggs and sugar in the bowl of a stand mixer and place over a hot water bath while whisking constantly until it reaches 60C / 140F.

Remove the mixture from the heat and place it in the stand mixer. Whip on high speed until it cools to about 35C / 95F and creates ribbons, about 10 minutes.

Meanwhile, melt the chocolate over the hot water bath. Let it cool to 35C / 95F.

Once both the egg mixture and the chocolate are at the correct temperatures, whisk the egg into the chocolate until evenly combined. Fold half of the whipped cream into the chocolate mixture, then fold in the remaining half. 

Pipe the mousse into your glasses and place in the fridge to set, about 1 hour. You can make the mousse the day ahead if you wish.

For the graham cracker streusel, preheat the oven 350F. Crush the graham crackers into small pieces (but not a powder). Add the flour and brown sugar and mix to combine. Mix in the melted butter. 

Spread out the streusel evenly on a baking sheet and bake for 10 to 12 minutes, stirring the streusel every few minutes to make sure it browns evenly. Remove from the oven and let cool completely. Store in an airtight container for up to 3 days.

When you are ready to serve, make the meringue. Combine the egg whites and sugar in the bowl of a stand mixer and place over a hot water bath while whisking constantly until the mixture is no longer gritty and the sugar has dissolved.

Place the bowl in the stand mixer and whip on medium-high until the meringue has formed stiff, glossy peaks and has cooled to room temperature, about 7 to 10 minutes. Scrape the seeds from the vanilla bean and add to the meringue, whipping for 30 seconds to evenly distribute the seeds. Transfer the meringue to a piping bag.

To assemble, generously sprinkle the mousses with the graham cracker streusel, and pipe your meringue into the glass, starting on the outside and working your way in. Using a hand torch, torch the top of the meringue to golden brown. Serve immediately.

By Megan




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