Chocolate cream mousse with tarragon
4 servings
30 minutes
Chocolate mousse with tarragon is an exquisite French dessert that embodies the harmony of deep chocolate flavor and the spicy freshness of tarragon. Chocolate slowly melted with butter acquires a delicate creamy texture, while egg yolks with sugar give the mousse airiness. The addition of finely chopped tarragon makes the taste unique – a light herbal note complements the sweetness and depth of chocolate. Whipped egg whites add lightness, turning the cream into an airy cloud. Baking gives the mousse a light crispy crust that hides a warm, soft center underneath. Served warm and garnished with whipped cream that adds tenderness and completeness to the flavor, this dessert is perfect for a romantic dinner or a cozy evening with loved ones, leaving an unforgettable impression.
1
Preheat the oven to 190° C and place the baking tray one level below the middle. Grease the molds with oil.
- Butter: 100 g
2
Melt the chocolate: Pour water into a pot to a level of 5 cm, bring to a boil, and reduce the heat to a gentle simmer. Place the chocolate in a bowl on top. Let it melt slowly, stirring occasionally with a spoon, then remove from heat and stir in the butter. Set aside.
- Dark chocolate: 115 g
- Butter: 100 g
3
Preparing the cream: Place the yolks and 1.2 cups of sugar in another bowl, set it over a pot of boiling water and whisk until the mixture is slightly warmer than body temperature. Then remove from heat and beat with a mixer for about 5 minutes until the mixture is pale yellow and light.
- Sugar: 1 glass
4
Turn off the mixer and add finely chopped tarragon, carefully scrape the mixture from the sides of the bowl and continue whisking on low speed, gradually incorporating the melted chocolate, trying not to mix too much.
- Tarragon leaves: 15 pieces
- Dark chocolate: 115 g
5
In a perfectly clean bowl, beat the egg whites to soft peaks, then gradually add the remaining sugar and continue beating until the mixture is stiff.
- Chicken egg: 4 pieces
- Sugar: 1 glass
6
Gently fold a third of the egg whites into the cream-chocolate mixture with a soft spatula to lighten it. Then quickly pour in the remaining egg whites and mix a few times. The key is not to overdo it - a few thin streaks of whipped egg white are perfectly acceptable.
7
Spoon the resulting mousse into molds and bake in the lower half of a preheated oven for about 10 minutes, until the surface of the mousse becomes firm and starts to crack.
8
Take the molds out of the oven, remember that this dessert should be served warm. Before removing from the molds, let the mousse sit for 2-3 minutes. To prevent the dessert from cooling, it can be placed in the turned-off oven with the door open for about 20 minutes.
9
Whip the cream and decorate the mousse before serving.
- Cream 30%: 300 ml