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Chocolatier and pastry chef Jacques Torres makes chocolate mousse served in dark chocolate flower bowls.
Place a 1-quart saucepan half-filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the chopped chocolate in the bowl and heat until completely melted, stirring occasionally. It is important to melt the chocolate fully to avoid lumps in the finished mousse. Be careful not to overheat or burn the chocolate. The chocolate will be a little bit warmer than your hands when fully melted. Remove the mixing bowl from the heat and set aside.
Place the heavy cream in a medium-size mixing bowl and whip to soft peaks with an electric mixer on medium-high speed. Fold about one third of the whipped cream into the melted chocolate, just to bring the temperature of the chocolate closer to the temperature of the whipped cream. This will keep the chocolate from hardening when it comes in contact with the cooler whipped cream. Now fold the chocolate mixture into the whipped cream. Add to finished mousse to piping bags and pipe into Dark Chocolate Flower Bowls.
For the Dark Chocolate Flower Bowls:
Using tempered chocolate and inflated balloons, dip balloons in chocolate 3 times, rotating the balloon to make 3 petals: dip, rotate, dip, rotate, dip. Shake off excess chocolate.
Lay on a parchment-lined baking sheet and put in the fridge to set, between 3 to 6 minutes.
To test if they are ready – squeeze the balloon and see if the chocolate pulls away. If the chocolate pulls away its ready. Take a knife and pop balloons. Fill "flower" with chocolate mousse and garnish with berries.