[Recipes] Simple Chocolate Mousse with Crumbs from Croissants
Hands-On Time: 20 mins | Total Time: 2 hrs 30 mins | Servings: 5
Whipping cream gives this straightforward chocolate mousse the ideal structure for a smooth, airy texture, making it a show-stopper. With buttery, toasted croissant crumbs on top, it gives every bite a rich French touch.
Ingredients
- 1 tablespoon granulated sugar
- 2 cups heavy whipping cream, divided
- 10 ounces bittersweet chocolate chips (about 1 ½ cups)
- 1 teaspoon pure vanilla extract
- 1 2 ½-ounce, 2-day-old croissant, torn into pieces (about 2 cups)
- Flaky sea salt, for serving
Directions
Step 1: Heat 3/4 cup of whipping cream and sugar in a small saucepan over medium heat, stirring frequently, until the sugar dissolves, about 3 minutes. Take off the heat. Stir for roughly two minutes after adding the chocolate chips and vanilla essence until smooth. Give the mixture ten minutes to cool.
Step 2: Whisk the remaining 1 1/4 cups of whipping cream in a large basin for approximately two minutes, or until medium peaks form.
Step 3: Make sure there are no remaining streaks by gently folding the chocolate mixture into the whipped cream in three batches. Don't let the whipped cream lose its air. Evenly spoon the mousse onto plates. For a lighter texture, cover loosely with plastic wrap and refrigerate for 2 hours; for a denser, richer texture, chill for up to 8 hours. (The mousse should be spooned into serving plates prior to serving, but it can be prepared up to three days in advance.)
Step 4: Set the oven's temperature to 300°F. In a food processor, pulse the croissant pieces for about 30 seconds, or until fine crumbs form. Using a rimmed baking sheet, evenly distribute the crumbs. Bake for 12 to 14 minutes, rotating and tossing halfway through, until golden brown and crisp. Give it a good fifteen minutes to cool completely. (The croissant crumbs can be prepared in advance and kept for up to three days in an airtight container.)
Step 5: If the mousse has refrigerated for more than two hours, allow it to come to room temperature for half an hour before serving. Sprinkle flaky sea salt on top and garnish with croissant crumbs.
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