Chocolate Mousse Recipe from Payard Desserts by François Payard
Cooks&Books&Recipes Featured Cook Donna:
At the back of this cookbook are a number of basic recipes that are good to have on hand, whether you need them for one of the desserts in this book or you’re creating your own masterpiece. Chocolate and caramel sauces, tart dough, tuiles, vanilla ice cream, and pastry cream are just a few of the essentials you’ll find in this chapter.
The one that caught my eye was a chocolate mousse recipe that was a bit different from what I’ve made before. In this case, the eggs are beaten, a hot sugar syrup is added, and the mixture is beaten until the eggs are light and the mixture is cool. The resulting mousse was smooth, light, and fluffy, but at the same time it was rich and decadent.
The recipe suggested this made four cups of mousse. I ended up with about six cups – but I was perfectly happy to have extra. It made a lovely presentation in pretty glasses, and the extra kept well in a sealed container.
Featured Recipe From: Payard Desserts
Yield: 4 cups
- 5.3 oz (150 g) 72% bittersweet chocolate, chopped
- 1 large (50 g/1.76 oz) whole egg
- 1 large (19 g/0.65 oz) egg yolk
- ¼ cup plus 1 Tbsp (62 g/2.2 oz) granulated sugar
- 2 Tbsp (30 g/1 oz) water
- 1 cup plus 1 Tbsp (250 g/8.8 oz) heavy cream
1. Place the chocolate in a medium stainless steel bowl and set the bowl over a saucepan filled one-third of the way with barely simmering water. Heat, stirring frequently, until the chocolate is melted and smooth. Remove from the heat and set aside to cool.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg and egg yolk together on medium speed. Meanwhile, in a small saucepan, combine the sugar and water and cook over medium-high heat, occasionally washing down the sides of the pan with a wet pastry brush to prevent crystals from forming, until the syrup comes to a full boil. Allow to boil for 1 minute, then remove the pan from the heat and slowly pour the hot syrup into the beating egg and yolk. Increase the speed to high and beat the mixture until it is doubled in volume and completely cool, about 6 minutes.
3. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream to soft peaks. Fold the melted chocolate into the egg mixture. Ideally, the chocolate should be at 104°F (40°C) when it’s folded in; if it’s too cool, rewarm it gently over the hot water. Gently fold in the whipped cream. Cover and refrigerate until ready to serve.
© 2013 François Payard
Reprinted with permission from Payard Desserts by François Payard (Houghton Mifflin Harcourt). All rights reserved.