Dark Chocolate Mousse with Black Trumpets
This authentic, rich dark chocolate mousse, with the added earthiness of black trumpets, makes an amazing dessert as is, but is only elevated when used to fill pastries and cakes.
Ingredients
- 10 oz chocolate semisweet - chopped 10 oz (285 g)
- 3 tbsp butter unsalted 1.5 oz (40 g)
- 5 tbsp egg yolks 5 egg yolks
- 4 tbsp sugar 60 g
- ⅔ c egg whites 5 egg whites
- ⅝ tsp cream of tartar 1/8 tsp per egg white
- 2 tbsp dark rum 1 oz (30 mls) or vanilla
- 1 c heavy cream whipped 8 oz (240 mls)
- ½ oz black trumpet mushrooms, dried (10g)
Instructions
- Bring cream to a simmer and add dried mushrooms. Let it soak overnight. You will lose some volume to the mushrooms so add a bit more than you need for the recipe.
- The next day, strain the mushrooms
- Decant the cream to make sure there is no sediment, then whip the cream.
- Combine chocolate and butter and melt over a water bath
- Whip egg yolks and half the sugar to full volume
- Whip egg whites, cream of tartar, and the remaining sugar to full volume
- Fold egg whites into egg yolks
- Fold butter-chocolate mixture into egg-sugar mixture
- Add rum or vanilla and fold in whipped cream
Nutrition
Calories: 313kcalCarbohydrates: 23gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 116mgSodium: 69mgPotassium: 176mgFiber: 2gSugar: 20gVitamin A: 561IUVitamin C: 0.2mgCalcium: 34mgIron: 1mg
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