Cookwith - Jacques Torres-Inspired Silky Chocolate Mousse with Cocoa Nibs
This Jacques Torres-inspired chocolate creation is a celebration of pure cocoa luxury, balancing rich, velvety textures with a sophisticated snap of cocoa ...
Ingredients
- 200g high-quality dark chocolate (70% cacao), chopped
- 100g unsalted butter, cubed
- 3 large eggs, room temperature
- 75g granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp flaky sea salt
- 100ml heavy cream
- 30g cocoa nibs (for crunch)
- Fresh berries, for garnish
- Edible gold leaf or chocolate shavings, for finishing (optional)
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