This chocolate mousse has the good taste of dark chocolate, not too strong either, to leave plenty of room for the other ingredients: sesame and fleur de sel.
For this recipe, we forget the grocery store shelves and opt for Cacao Barry (Extra Bitter 64%) or Valrhona (Caribbean 66%).
Ingredients
For 6 chocolate mousses
- 200 g of good dark chocolate chips
- 6 eggs, yolks and whites separated
- 1 nice pinch of fleur de sel
- 60 g sugar
For the sesame tile
- 70 g icing sugar
- 25 g sesame seeds
- 25 g orange juice
- 20 g butter
- 20 g flour
Preparation
For the sesame tile
- Preheat your oven to 200°C (400°F).
- Melt the butter. In a bowl, mix the icing sugar, flour and sesame seeds. Add the melted butter and orange juice, then mix well using a spatula.
- On a silicone baking sheet, place the dough and spread it thinly using a metal spatula. Bake for about 8 minutes. When the tuile is golden brown on the edges, remove it from the oven and let it cool. Once cooled, it hardens. You can break it into pieces. Set aside until use.
For the mousse
- Melt the chocolate in a bain-marie or in the microwave. In another bowl, vigorously whisk the egg yolks with two-thirds of the sugar until the mixture becomes light and foamy. Add the melted chocolate and mix well.
- In another bowl, beat the egg whites until stiff peaks form. Add the remaining sugar and beat for a few more moments.
- Gently fold the egg whites into the chocolate mixture in three batches, using a spatula. Add the pinch of fleur de sel and three generous tablespoons of sesame seeds. Mix until you obtain a smooth mousse.
- Divide the mousse into six ramekins or cups, then refrigerate for at least 2 hours.
- When serving, add a few sesame seeds and a few grains of fleur de sel to each mousse.
