100g dark chocolate (at least 60% cocoa), broken down to small pieces
100g semi-sweet chocolate, broken down to small pieces
1 tablespoon of strong, brewed coffee (you can use instant coffee if you like)
10 Balsajo Black Garlic cloves (about 20g), mashed into a smooth, black garlic paste
2 tablespoon of light brown sugar (use 2 if you want it really sweet)
100ml whipping cream
4 whole eggs, egg yolks cleanly separated from the egg whites
1 tablespoons of brandy
1 tablespoon of white caster sugar
Small pinch of salt
If you like my Halloween inspired decoration in this recipe, you’ll also need 12-16 ginger biscuits. Half to crumble over each mousse right before serving and the other half to write on with 50g of melted dark (this can be done in advance) to stick in the mousse (right before serving) and act as tombstones.
In a medium bowl set over a saucepan of barely simmering water, melt together chocolate, coffee, black garlic and brown sugar. Remove the bowl from the heat and let it cool down to room temperature. Set aside for later.
Meanwhile, fill a large bowl with ice-cold water and set aside. You’ll need it to prevent your egg yolks from cooking.
In another medium bowl set over barely simmering water, whisk the yolks with brandy until mixture becomes as thick as a runny mayonnaise and very pale.
Switch the heat off and place the bowl with the whipped egg yolks inside the bowl with ice water. This will help to cool the whipped egg yolks down as you continue to beat them. Continue beating until at room temperature and thick. Remove the egg yolk bowl from the bowl with ice water (you will not need the ice water any more). Fold the chocolate mixture into the whipped egg yolks and set aside.
In the bowl you melted the chocolate in, beat whipping cream until light, frothy and until it holds itself comfortably, but is not completely stiff.
Fold the whipped cream into the chocolate and egg yolk mixture until just combined.
In another clean medium bowl, beat the egg whites with salt until frothy. Continue to beat and when they start to hold their shape whip in 1 tablespoon of caster sugar. Continue to beat until egg whites become thick and have a satin shine to it. Don’t over-beat until completely stiff or you’ll find it difficult to fold into the egg yolk and chocolate mixture.
Using a wide and long spatula, fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated. Don’t over-fold or you’ll loose all the airiness and some of the volume.
Divide your mousse into 6 – 8 serving dishes. Refrigerate for at least 4 hours until the mouse firms up before serving.
Serve it as it is, with some chocolate shavings or a very light dusting of cocoa powder and a few fresh blueberries and a few, small mint leaves.
As a variation, try replacing brandy with other liquor, like Calvados or smoky whisky or similar.
This mousse will keep for up to 4 days refrigerated.