What’s more fun than being crazy about chocolate? Being crazy about chocolate desserts! And we sure are. For a project we called “Not Just Desserts” we worked with talented pastry chefs and photographer Carly Diaz to share our chocolate and our story through desserts. Pretty neat, huh?
The first recipe we’ll share with you is the choco creation of Portland’s own pastry chef Kristen Murray – Tony’s Chocolonely Mousse! We know, we’re pretty excited too.
Stuff you’ll need
1 litre heavy cream
35 g cocoa nib
375 g milk chocolate bar, chopped finely
375 g dark chocolate bar, chopped finely
9 egg yolks
250 g fine sugar, separate out 75 g and 175 g of sugar into two bowls
fine sea salt
toppings like extra chopped chocolate, wild rose petals, seasonal berries, or poached apple or pear
Mortar and pestle (or the sheer will to crush things)
Room in the fridge
Pot (the kind you put on the stove)
Electric stand mixer, electric hand mixer, or a whisk and lots of energy
Mixing bowl, two regular bowls
Heat oven to 325 F. Spread cocoa nib on a baking sheet in a single layer and cook for 10 minutes. Remove, let ‘em cool off a bit, then crush in a mortar and pestle.
Slowly warm cream in a pot on the stove. Add toasted cocoa nibs to cream and let the mingle for 20 minutes. Refrigerate cream and cocoa nibs for at least 24 hours.
When it’s done resting, whip the cream till it’s medium firm.
Combine the dark and milk chocolate in a double boiler. Place the bowl over a small pot filled halfway with water over medium heat, making sure the bowl doesn’t touch the water. When the chocolate starts to melt, stir until it’s nice and smooth. Transfer to a large mixing bowl and set it aside for now.
Place the egg yolks in the bowl of an electric stand mixer with the whisk attachment, or just your average bowl and use and electric hand mixer. Beat on the low setting while slowly adding in the 75g of sugar. Promptly imagine the eggs singing Def Leppard’s “Pour Some Sugar On me”.
In a small pot, add the remaining 175g sugar and 25-35 g of water. Measuring with a candy thermometer, heat sugar and water to 250 Fahrenheit. Then slowly add to the egg yolk and sugar mixture in using the handy dandy electric mixer. Whip till viscous with a pale yellow appearance and cool to the touch. Pro tip: don’t stick your fingers in while the mixer’s on.
Fold egg and sugar mixture into the chocolate mixture in three small batches. Add a pinch of sea salt. Gently fold in whipped cocoa nib cream in three small batches.
Place in some cute serving cups layered with whipped cream and toppings of your choice. Grab a spoon. Grab some friends. Dig in!
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