This chocolate mousse recipe appears in other recipes in Payard Desserts, such as his Duo of Coffee and Chocolate with a Mascarpone-Espresso Shot, but is delicious on its own as well, as seen above.
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Payard Desserts by Francois Payard with Tish Boyle. Copyright 2013.
Image: Donna Currie of Cookistry
Author: Francois Payard
- 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 tablespoon (62 g/2.2 oz) granulated sugar
- 2 tablespoons (30 g/1 oz) water
- 1 cup plus 1 tablespoon (250 g/8.8 oz) heavy cream
- 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.
- 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.
- 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, re-warm it gently over the hot water. Gently fold in the whipped cream. Cover and refrigerate until ready to serve.
What is the recipe yield?
The author and publisher did not provide a yield; we had inquired. We guess-timate about 2 cups.