Rosemary infused French Chocolate Mousse

Name: Rosemary infused French Chocolate Mousse
Yield: 8 3
Ingredients: 6 oz semisweet chocolate; 3 oz unsalted butter; ¾ cup water; 1 sprig of rosemary; 4 oz sugar; 4 eggs; Pinch of salt; 1 tsp vanilla; ¼ tsp instant granulated coffee

User Reviews

5.0

3 reviews

Excellent

Servings
8 3
Course
Dessert, Others
Cuisine
European, Canadian, gluten-free

Rosemary infused French Chocolate Mousse

Ursula Nguyen

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Soft, silky smooth, bittersweet chocolate mousse with undertones of earthy, floral flavors, this Rosemary infused French Chocolate Mousse is light, airy, fluffy, and so creamy!

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Ingredients

Servings

6 oz semisweet chocolate or bittersweet chocolate for a more intense chocolate flavor
3 oz unsalted butter
¾ cup water
1 sprig of rosemary
4 oz sugar remove 2 tbsp from this and set aside
4 eggs separated (use the freshest eggs possible since the egg whites are raw in this recipe)
Pinch of salt
1 tsp vanilla
¼ tsp instant granulated coffee optional

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Instructions

Place the water and the rosemary sprig in a small saucepan. Cover and bring the water to a boil over medium-heat, then remove from the heat. Let the rosemary steep in the water (while still covered) for 15 minutes. Remove the rosemary sprig and set aside.
Combine chocolate, butter, coffee granules and ¼ cup of the rosemary steeped water in a heatproof bowl. Over a double boiler (with simmering water), melt the chocolate until you have a smooth chocolate mix. Remove from the double boiler and set aside to cool down to room temperature (you can keep it in the fridge to cool it down faster).
In another heatproof bowl (or metal bowl), place the 4 egg yolks, sugar (sans 2 tbsp) and 3 tbsp of rosemary infused water. Keep this over the double boiler and whisk for about 3 minutes with a hand mixer (5-6 minutes with a whisk), until the eggs are thick and frothy and pale in color.
Prepare an ice bath and transfer this egg yolk bowl to the ice bath. Whisk for a few minutes over the ice bath until the egg yolk mix has cooled down and is thick. Leave it in the ice bath.
In a clean metal bowl, whisk the egg whites with a clean hand mixer, until frothy. Add the salt and sugar and whisk until the egg whites are glossy and thick, and are just starting to form stiff peaks.
Fold in the cooled chocolate mix into the thickened egg yolk mix, until fairly well combined. Add ¼ of the egg whites to this chocolate-yolk mix and fold it in to loosen the mix. Fold in the rest in 2 batches, being careful not to over mix and deflate the chocolate mousse. I used a metal whisk or a big metal spoon to fold.
Spoon the mousse into 8 small ramekins (sets faster), and refrigerate for at least 4 hours or overnight. Sprinkle some cocoa powder or chocolate shavings on top and serve.