Emulsifier Free Chocolate Mousse

Total time2 hr 25 min

Prep time20 min

Cook time5 min

4.5

(20)

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Ingredients

4 servings

6 oz dark chocolate (70% cacao), finely chopped
Chef's tip
Pick a bar close to the cacao % the recipe names (e.g., 60-70%). A higher % tastes darker and less sweet.
3 tbsp unsalted butter
3 tbsp whole milk
2 tbsp granulated sugar
1 tsp vanilla extract
¼ tsp fine salt
1 ½ cups heavy cream, cold, divided

For serving

shaved dark chocolate or cocoa powder, for serving (optional)

Instructions

1
Combine the chopped dark chocolate, butter, milk, and sugar in a medium saucepan over low heat, stirring constantly until the chocolate and butter are fully melted and the mixture is smooth and glossy, about 3–4 minutes. Remove from heat, stir in the vanilla extract and salt, and let cool to room temperature, about 20 minutes — the mixture should feel barely warm to the touch, not hot.
2
Pour ¼ cup of the cold heavy cream into the cooled chocolate mixture and whisk until fully incorporated and smooth. Set aside.

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