Witch's Cauldron Chocolate Mousse

Chocolate mousse is folded from melted dark chocolate, whipped cream, and egg yolk for body, then chilled in chocolate cups and finished with whipped cream and Halloween sprinkles. The result is a rich, smooth dessert with a crisp shell and a clean chocolate finish.

By Julienne

Cook time: 10 minutes

Servings: 6

Ingredients

• 175 g dark chocolate, chopped divided for chocolate cups and mousse
• 240 ml heavy cream divided
• 15 g granulated sugar
• 1 count egg yolk for mousse body
• 5 ml vanilla extract
• 1 g fine salt
• 120 ml heavy cream divided
• 15 g granulated sugar
• 50 g dark chocolate, chopped divided for chocolate cups and mousse
• 18 g Halloween sprinkles for garnish

Instructions

1. Make the chocolate cups: melt 175 g of the dark chocolate gently over a saucepan of barely simmering water, stirring until smooth. Spoon a thin layer into 6 small chocolate cup molds or the bottoms and sides of 6 paper-lined muffin cups. Chill until set, then add a second thin layer if needed to strengthen the shells. Return to the refrigerator until firm. The chocolate shells are matte, firm, and release cleanly from the molds or liners.
2. Whip 240 ml of the heavy cream with 15 g of the granulated sugar until medium peaks form. Stop when the cream holds its shape but still looks smooth, not dry. Set this whipped cream aside for folding into the mousse. The whipped cream mounds softly and leaves a defined trail from the whisk.
3. In a small bowl, whisk the egg yolk, vanilla extract, fine salt, remaining 120 ml heavy cream, and remaining 15 g granulated sugar. Warm this mixture just until steaming in a small saucepan, about 2 to 3 minutes, then immediately pour it over the remaining 50 g chopped chocolate. Let stand 1 minute, then stir until glossy and smooth. Cool for 5 minutes so it is warm, not hot. The chocolate mixture is smooth, shiny, and slightly thickened but still pourable.
4. Fold one-third of the whipped cream into the chocolate mixture to lighten it, then fold in the remaining cream in two additions until no white streaks remain. The mousse is uniform, airy, and holds soft ribbons when lifted with a spatula.
5. Spoon or pipe the mousse into the set chocolate cups. Chill for at least 2 hours, or until the mousse is fully set and cold. The mousse is firm enough to hold its shape when served cold.
6. Top each dessert with a small spoonful of the reserved whipped cream and finish with Halloween sprinkles just before serving. The tops look clean, festive, and the mousse holds its shape under the garnish.