Our Christmas dinner series continues! Today we will be doing a dessert. It’s a creamy and very classic chocolate mousse with a little twist- a lemon cream and crunchy salt flakes on top. The combination of chocolate and salt is one I can’t live without! This little extra elevates the whole recipe to another level.
We replaced the familiar orange and chocolate combo with a lemon and it’s fantastic. If you’re in the mood to spend a little more on the recipe you can replace the lemon juice with yuzu juice. Yuzu and chocolate also love each other. Have fun trying it out!
Bon appetit!
Mousse au chocolat with lemon cream
Servings 6 servings
Ingredients
- 250 g dark chocolate (70%)
- 100 ml cream
- 3 egg yolks
- 6 egg whites
- 1 pinch of salt
Lemon Cream
- 80 ml lemon juice (approx. 2-3 lemons)
- 2 egg yolks
- 2 tablespoons sugar
- 15 g butter
- zest of half a lemon
Garnish
- zest of half a lemon
- Maldon salt
Instructions
- Break the chocolate into small pieces and put them into a bowl. Then, over a water bath, melt the chocolate. (As soon as it starts to melt, turn off the heat and stir regularly so it doesn't burn). Then mix it with the cream.
- Remove from the water bath and add 3 egg yolks, stirring constantly, and let cool.
- Beat egg whites with a pinch of salt until stiff, and gently fold into the cooled chocolate mixture. Divide among 6 bowls or glasses and set aside to cool in the refrigerator for at least 2 hours. The mousse can also be prepared a day ahead and be cooled overnight.
Lemon Cream
- In the meantime, prepare the lemon cream. Beat the egg yolks with the sugar in a bowl over a water bath until the mixture becomes lighter in color. Use a whisk.
- Then slowly add the lemon juice to the mixture through a sieve. Do not stop stirring. Add the lemon zest and remove cream from the water bath.
- Finally, add the butter. Whisk until the mixture becomes a thick cream. (The whole process should take about 10 minutes).
Garnish
- Et voilà, now just place a spoonful of lemon cream on your chocolate mousse and garnish it with the remaining lemon zest and salt flakes.
This post is also available in English!
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