Rosemary infused French Chocolate Mousse

Prep Time: 50

Cook Time: 35

Chilling / set time: 4 30

Servings: 3 oz servings

Calories: 304kcal

Soft, silky smooth, bittersweet chocolate mousse with undertones of earthy, floral flavors, this Rosemary infused French Chocolate Mousse is light, airy, fluffy, and so creamy!

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Ingredients

170 g semisweet chocolate or bittersweet chocolate for a more intense chocolate flavor
85 g unsalted butter
¾ cup water
1 sprig of rosemary
150 g sugar remove ¼ cup / 50 g from this and set aside
4 eggs separated (use the freshest eggs possible since the egg whites are raw in this recipe)
⅛ tsp salt
1 tsp vanilla
1 tsp instant granulated coffee optional

Instructions

Place the water and the rosemary sprig in a small saucepan. Cover and bring the water to a boil over medium-heat, then remove from the heat. Let the rosemary steep in the water (while still covered) for 15 minutes. Remove the rosemary sprig and set aside.
¾ cup water, 1 sprig of rosemary
Combine chocolate, butter, coffee granules, vanilla and ¼ cup of the rosemary steeped water in a heatproof bowl. Over a double boiler (with simmering water), melt the chocolate until you have a smooth chocolate mix. Remove from the double boiler and set aside to cool down to room temperature (you can keep it in the fridge to cool it down faster).
170 g semisweet chocolate, 85 g unsalted butter, 1 tsp instant granulated coffee, 1 tsp vanilla
In another heatproof bowl (or metal bowl), place the 4 egg yolks, sugar and 3 tbsp of rosemary infused water. Keep this over the double boiler and whisk for about 3 minutes with a hand mixer (5-6 minutes with a whisk), until the eggs are thick and frothy and pale in color.
4 eggs, 100.05 g sugar
Prepare an ice bath and transfer this egg yolk bowl to the ice bath. Whisk for a few minutes over the ice bath until the egg yolk mix has cooled down and is thick. Leave it in the ice bath.
In a clean metal bowl, whisk the egg whites with a clean hand mixer, until frothy. Add the salt and sugar and whisk until the egg whites are glossy and thick, and are just starting to form stiff peaks.
4 eggs, ⅛ tsp salt, 49.95 g sugar
Fold in the cooled chocolate mix into the thickened egg yolk mix, until fairly well combined. Add ¼ of the egg whites to this chocolate-yolk mix and fold it in to loosen the mix. Fold in the rest in 2 batches, being careful not to over mix and deflate the chocolate mousse. I used a metal whisk or a big metal spoon to fold.
Spoon the mousse into 8 small ramekins (sets faster), and refrigerate for at least 4 hours or overnight. Sprinkle some cocoa powder or chocolate shavings on top and serve.

Nutrition