300g dark chocolate (60% cocoa or more) pistoles

2 cups (480g) 35% cream

1/2 cup (120g) 35% cream

1/2 cup (125g) milk

2 tablespoons (24g) sugar

3 egg yolks

Place the chocolate pistoles in a bowl and set aside.

With an electric mixer, beat the 2 cups cream until the cream forms very soft peaks. It is important not to over whip the cream. Cream whipped to stiff peaks result in a chocolate mousse with a much drier mouth feel. Set the cream aside.

In a saucepan, bring the ½ cup of cream, the milk, and half the sugar to a boil.

In a bowl, whisk the egg yolks with the remaining sugar.

While stirring with a whisk, slowly pour the boiling liquid over the egg yolks to temper them.

Put everything back in the saucepan and cook over medium heat, stirring constantly with a spatula, until the cream coats the back of a spoon.

Remove from the heat and strain the custard through a fine sieve directly onto the chocolate.

Make sure the pistoles are well submerged in the custard and let stand for 30 seconds.

With a whisk, combine the custard and chocolate.

With a rubber spatula, fold the whipped cream, half at a time, in the chocolate mixture. The mixture should be smooth.

Cover the mousse with plastic wrap and let set in the refrigerator for at least 8 hours.

In Recipes-list.com we have selected the most viewed recipes from category - Cream Desserts Mousses And Meringues . Enjoy the best recipes specially selected for you! Patrice Demers’ Dark Chocolate Mousse with Clementine Juice, Olive Oil and Fleur de Sel is the right choice that will satisfy all your claims.