The treat of the youngest deckhand - Chocolate mousse with algae

Photograph of a verrine filled with chocolate mousse, set on a slate, with a chocolate bar next to it.

The treat of the youngest deckhand – Chocolate mousse with algae

Difficulty :
Preparation time : 30 min + 2 h of réfrigération
Number of servings : 4 persons
Type of dish : Dessert
Suitable for kids

A creation of the Exploramer team; recipe taken from the Croque-Poissons recipe booklet, which is the award of the eponymous rally that is offered to family teams as part of their visit to the museum and Aquarium.

Ingredients

115 g (1 cup) dark chocolate
45 g (3 tbsp) unsalted butter
2 egg yolks
375 ml (1 ½ cup) cream 35%
13 g (1 tbsp) sugar
2 ml (½ tsp) vanilla extract
5 ml (1 tsp) dulse flakes

Preparation

Melt the chocolate and butter in a bain-marie, stirring constantly.
Remove from heat. Once lukewarm, add the egg yolks, whisking gently until the mixture is smooth. Leave to stand for a few minutes at room temperature.
In a separate bowl, whip cream, sugar and vanilla until stiff peaks form.
Fold the whipped cream into the chocolate with a spatula, taking care not to “break” the egg whites.
Gently fold in the seaweed flakes and pour the chocolate mousse into individual verrines or bowls.
Refrigerate for at least two hours before serving.

Dulse seaweed has a nutty flavor.

A garnish of fresh seasonal fruit will make this mousse even better.

This project was made possible through funding from Digital Museums Canada and the participation and collaboration of Université Laval.

Recipes