Chocolate mousse is a classic. I’ve tried nearly every variation, but my benchmark is still Julia Child’s traditional version, which hits that perfect intersection of flavor and texture.
A good mousse is worth the effort, but it does require a fair amount of work. Bain Maries, ice baths, carefully melting the chocolate, vigorously whipping the egg yolks, delicately incorporating the egg whites — this isn’t a quick weeknight dessert.
Yet, I found that you can cut out nearly all of the effort by swapping your whisk for a blender. Here, the Wolf Gourmet High Performance Blender does all the work melting, mixing, and areating everything into a smooth and rich mousse that is airy, luscious, and intensely chocolatey — rivaling even Julia Child’s.
While this mousse is excellent on its own, the addition of smoked sea salt and Earl Grey takes it next level adding welcomed notes of salty smoke, citrusy bergamot, and malty black tea. The floral notes of the lavender-mascarpone whipped cream are just enough to cut through all that rich, velvety chocolate.
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