Decadence…that’s what the Academy Awards are all about, and chocolate decadence is what this Mousse is all about. The recipe, from Clemence Gossett and Hadley Hughes of the Gourmandise Cooking School in Santa Monica, California, stacks dark and milk chocolates for a “Double Feature” of deliciousness.
1 cup sugar
1 1/4c. heavy cream, chilled
8 oz. dark chocolate, melted
8 oz. milk chocolate, melted
1/3 cup slivered almonds (opt.)
1/4c. fresh raspberries (opt.)
Prepare 4 medium wine goblets, ramekins, cups or a large serving dish by placing them in the freezer while you work.
Place sugar and water in a medium saucepan, and using a candy thermometer, bring temperature to 230 degrees (or until thick bubbles appear and you can no longer see the bottom of the pan).
Place the yolks in the bowl of a stand mixer and begin to mix them on low speed. Once the sugar/water mixture has reached the proper temperature, slowly pour over the still mixing yolks. Mix until mixture is light and yellow and forms a ribbon when beaters are lifted (about 5-6 minutes).
Evenly divide the yolk mixture between two mixing bowls and fold the melted dark chocolate into one and the melted milk chocolate into the other. Allow mixtures to cool, and in the meantime whip the chilled heavy cream until just stiff. Gently fold equal amounts of the whipped cream into the bowls (saving approximately 1/4c. for the topping) of cooled chocolate. Mix gently until no traces of whipped cream appear in the chocolate.
Place the dark chocolate mousse on the bottom of each vessel. Freeze for 5 minutes and then top with the milk chocolate mousse. Serve cold, and top with remaining whipped cream and some slivered almonds or fresh berries.