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.
Smoked Salt & Earl Grey Chocolate Mousse with Lavender-Mascarpone Whipped Cream
Smoked Salt and Earl Grey Chocolate Mousse
- 1 cup whole milk
- 2 tbsp whole leaf Earl Grey tea
- 1 zest from a small orange
- 6 oz best quality dark chocolate 66% or 70% cocoa solids, finely chopped
- 4 tbsp unsalted butter cut into 4 pieces
- 3 tbsp granulated sugar
- 1 tsp smoked sea salt
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup heavy cream
Lavendar-Marscapone Whipped Cream
- 1 cup heavy cream very cold
- 1/2 cup marscapone cheese
- 2 tbsp granulated sugar
- 1 tsp dried lavender buds
- 1/2 tsp vanilla extract
- smoked sea salt for garnish
- dark chocolate for garnish
- dried lavender buds for garnish
In a 2-quart saucepan, warm the milk over medium heat until small bubbles form around the edges. Remove from heat and add the tea and orange zest. Cover and steep for five minutes.
While the milk steeps, add the chocolate, butter, sugar, smoked salt, and vanilla extract to a blender. After five minutes, strain the warm milk into a measuring cup and press down on the solids with the back of a spatula to extract all the flavor. Measure the milk again to ensure you have 1 cup (8 oz) and add additional milk if necessary. Pour the warm milk into the blender and wait 15-30 seconds to melt the chocolate and then blend on high speed for 30 seconds. Add the eggs and blend on high for 60 seconds. Add the heavy cream and blend for 30 seconds more. The mousse should be smooth and glossy.
Pour the mousse into a prepared 9-inch tart or pie shell or divide between small jars. Loosely cover and refrigerate until set, about 2-3 hours.
Just before serving, make the lavender-mascarpone whipped cream. In a small bowl, add the sugar and dried lavender buds. Gently rub together with your fingers until the sugar is fragrant.
In a cold metal bowl, stir together the mascarpone cheese, heavy cream, lavender sugar, and vanilla. Whip until soft peaks form.
Top the chilled mousse with the lavender-mascarpone whipped cream and sprinkle with more smoked sea salt, chopped dark chocolate, and lavender buds.
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