Chocolate Mousse with Puff Pastry Hearts

By lorik

Ingredients

• 3 ounces semisweet chocolate, chopped
• 6 tablespoons unsalted butter, cut into pieces
• 2 large eggs, separated, plus 1 beaten egg for brushing
• 6 tablespoons plus 1 teaspoon sugar
• 2 tablespoons cognac or brandy
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 1 sheet frozen puff pastry (half of a 17-ounce box), thawed
• Whipped cream, for topping

Details

Servings 4
Preparation time 255mins
Cooking time 290mins
Adapted from foodnetwork.com

Preparation

Step 1

Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until just melted, about 6 minutes; remove from the heat and whisk until smooth and shiny.

Fill a large bowl halfway with ice water. Combine 2 egg yolks, 6 tablespoons sugar, the cognac, vanilla and 2 tablespoons hot water in a separate heatproof bowl. Beat with a mixer until thick and pale yellow, about 7 minutes. Place the bowl over the pan of simmering water and continue beating until warm and tripled in volume, about 8 more minutes. Carefully rest the bowl in the ice water and beat until the mixture is cool and thick, about 2 more minutes. Gradually beat in the melted chocolate mixture until incorporated.

Wash and dry the beaters. In a separate large bowl, beat 2 egg whites, the remaining 1 teaspoon sugar and the salt until stiff peaks form, about 2 minutes. Stir one-quarter of the egg white mixture into the chocolate mixture, then gently fold in the rest until incorporated. Transfer to four 8-ounce ramekins. Cover and refrigerate until set, at least 4 hours or overnight.

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Using a 1 1/2-inch cookie cutter or small knife, cut out 4 hearts (or circles) from the pastry. Brush with the beaten egg, transfer to the prepared baking sheet and freeze until firm, about 5 minutes. Bake until puffed and golden, 10 to 12 minutes. Let cool completely. Top each ramekin with whipped cream and a puff pastry heart.