Bittersweet Chocolate Mousse With Fleur De Sel Recipes

Steps:

• Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
• In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
• Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
• Bake until edges are lightly set (lifting foil to check) but center is still jiggly - it will set as it cools - 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.

Steps:

• Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
• In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
• Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.

Steps:

• Preheat the oven to 300 degrees F.
• Bring the whipping cream and milk to a boil in a saucepan over low heat. The second it starts to boil, take it off the heat. Add the chocolate shavings and whisk until smooth. In another bowl, mix together the yolks, brown sugar, and cayenne. Slowly spoon the chocolate mixture into the yolks. Cook's Note: It is important to take your time with this step because the chocolate is hot, and if you dump it into the eggs in one shot you'll end up with chocolate scrambled eggs.
• Pour the mixture into little pots or espresso cups and cover with foil. Pierce some small holes in the foil so steam can escape and place the jars into a roasting pan. Fill the roasting pan with water halfway up the sides of the jars so that they bake evenly. Bake for 35 minutes. Cool the pots on the counter for 35 minutes and then put them in the refrigerator for 3 hours to chill. Sprinkle with fleur de sel and serve.

Steps:

• Whisk milk, egg yolks, and 2 tablespoons sugar in heavy small suacepan to blend. Place over medium-low heat and stir until mixture thickens enough to coat spoon, about 7 minutes (do not boil). Remove from heat. Immediately add chocolate and whisk until smooth. Whisk in vanilla. Transfer mixture to medium bowl; cool to lukewarm, stirring occasionally, about 10 minutes. Beat egg whites and salt in large bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff but not dry. Fold whites into cooled chocolate mixture in 3 additions. Divide mousse among 6 goblets or transfer to serving bowl. Refrigerate until cold and set, at least 6 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Top mousse with whipped cream and chocolate shavings, if desired.