Dorie states this recipe came from Pierre Herme and it’s a pro’s recipe. Boy, is she right and I met my match with this one.
For Valentine’s Day I received a new candy thermometer which might seem like a weird gift but I was happy! Now I could tackle this recipe hands free since this thermometer clipped to the side of the pot.
First, I halved the recipe. I think it was hard to get an accurate reading on my thermometer with only 50g sugar and 1 1/2 tablespoons of water. My first attempt went above 257 degrees so when I added it to the eggs it seized up. Second attempt I used the smallest pot I had and watched the temperature carefully. Pouring in the syrup seemed to do the same thing but I persevered, most of the sugar seemed to have dissolved. My chocolate cooled to much with the second attempt and did seize and clump. I didn’t think about heating my chocolate again to 114 degrees. All that work and clumpy mousse. I didn’t have it in me to do it all over again.
Take two. Many of my fellow bakers referenced Top Secret Chocolate Mousse from Around My French Table. This recipe was quite different as there is no cream in it. I managed to execute this one flawlessly. After comparing the two recipes my family still voted for the Dark Chocolate Mousse from Baking Chez Moi even with all my flaws. So at some point I will make it again, correctly.