Dark Chocolate Mousse with Vanilla Crème Anglaise
Prep Time
30 minutes
Cook Time
2 hours (chilling time)
Total Time
2 hours 30 minutes
Servings
6
Yield
6 servings
Calories
Approximately 450 calories
This Dark Chocolate Mousse with Vanilla Crème Anglaise is the epitome of elegance and indulgence.
The mousse, with its rich, velvety texture and deep chocolate flavor, is perfectly complemented by the smooth, sweet notes of the vanilla crème anglaise.
Each spoonful is a dance of sophisticated flavors and textures, making it an ideal dessert for those special moments when only the best will do.
Whether you’re an experienced pastry chef or a dessert enthusiast, this recipe promises to deliver a memorable and luxurious experience, blending the boldness of dark chocolate with the delicate sweetness of vanilla.
Ingredients
- For the Dark Chocolate Mousse:
- 8 oz dark chocolate (70% cocoa), finely chopped
- 3 tablespoons unsalted butter
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- For the Vanilla Crème Anglaise:
- 1 cup heavy cream
- 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
- 3 large egg yolks
- 1/4 cup granulated sugar
Instructions
- For the mousse, melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water. Remove from heat and let cool slightly.
- In a separate bowl, whisk the egg yolks with half the sugar until pale and thick. Fold this into the chocolate mixture.
- Whip the egg whites with the remaining sugar until stiff peaks form. Gently fold into the chocolate mixture.
- In another bowl, whip the heavy cream with vanilla until soft peaks form. Fold into the chocolate mixture until no streaks remain.
- Divide the mousse into serving dishes and chill for at least 2 hours.
- For the crème anglaise, heat the cream and vanilla bean (if using) in a saucepan until it just begins to simmer. Remove from heat.
- Whisk the egg yolks and sugar together. Gradually whisk in the hot cream mixture. Return to the saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon.
- Strain the crème anglaise through a fine sieve into a bowl. Chill until ready to serve.
- Serve the chilled mousse with the vanilla crème anglaise poured over or alongside.
Tips & Tricks
- Ensure all ingredients are at room temperature to achieve the smoothest texture for both the mousse and crème anglaise.
- To prevent the mousse from being too dense, fold the components gently to retain as much air as possible.
- The crème anglaise can be made a day ahead and stored in the refrigerator, covered with plastic wrap to prevent a skin from forming.
Mise en Place
Ingredients
Utensils
- Dark chocolate
- Unsalted butter
- Large eggs
- Granulated sugar
- Heavy cream
- Vanilla extract or vanilla bean
- Heatproof bowl
- Pot for simmering water
- Whisk
- Mixing bowls
- Electric mixer or hand whisk
- Fine sieve
Knives
Pots & Pans
Air Fryer
Storage
Cookbook
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