Frozen Chocolate Mousse For Two
This recipe was adapted from Goop's Frozen Chocolate Mousse found here.
makes 2 mousses | difficulty level: easy
- 1 egg yolk
- 1 whole egg
- 1/2 tsp. vanilla
- 2 tbsp. turbinado sugar
- 1/3 cup chocolate chips
- 1/4 cup heavy cream
- flaky salt, to garnish
- Fill a 4-quart saucepan with enough water to come about 2 inches up the side. Bring water to a boil, then reduce to a simmer.
- Whisk the egg yolk, whole egg, vanilla extract, and turbinado sugar together in a medium metal bowl.
- Set the bowl over the saucepan (make sure the bottom of the bowl is not touching the water), and cook for about 5 minutes, whisking, until the mixture has thickened.
- Remove from the heat and fold in the chocolate chips, letting the heat from the custard melt the chocolate. Set aside to cool to room temperature.
- While the chocolate mixture cools, whip the heavy cream using a handheld mixer. When the chocolate mixture has cooled to room temperature, gently fold in the whipped cream creating swirls of cream.
- Divide the mixture between two 5 or 6-ounce ramekins, cover with plastic wrap, and place in the freezer for at least 3 hours.
- Serve with a sprinkle of sea salt.
