Dark Chocolate Mousse with Fleur de Sel

Preparation

• Mousse

  • Place the chocolate in a bowl.
  • In a small pot off the heat, whisk together the egg yolks and half of the sugar (2 tbsp) until pale and smooth. Whisk in the 35% cream.
  • Cook over medium-low heat, stirring constantly with a spatula and scraping the bottom and sides of the pot, just until the mixture thickens enough to coat the back of the spatula.
  • Pour the hot cream mixture over the chocolate and let sit for 2 minutes without stirring. Whisk until smooth. Add the fleur de sel and mix well.
  • In another bowl, whisk the egg whites and remaining sugar with an electric mixer until stiff peaks form. Using a spatula, gently fold the meringue into the chocolate mixture.
  • Divide the mousse among six glasses. Cover and refrigerate for 3 hours or overnight. The mousse will keep for 5 days in the refrigerator.

• Cream

  • In a bowl, whisk the 35% cream and sugar with an electric mixer until soft peaks form.
  • Garnish each chocolate mousse with whipped cream. Using a microplane or the smallest side of a box grater, finely grate some dark chocolate over the whipped cream. Serve with Chocolate and Coffee Mini Madeleines, if desired