Recipes Extra-Creamy Chocolate Mousse Be the first to rate & review! What sets Dominique Ansel’s chocolate mousse apart from other versions of the dessert is that he folds in the chocolate just before serving. Slideshow: More Fast Chocolate Dessert Recipes By Dominique Ansel Dominique Ansel Facebook Instagram Twitter Website Dominique Ansel is a James Beard Award-winning pastry chef and owner of Dominique Ansel Bakery and Workshop in NYC. He has shaken up the pastry world with his creativity and innovation, with iconic creations like the Cronut®, Cookie Shot, Frozen S'mores, Blossoming Hot Chocolate, and more, and was named World's Best Pastry Chef in 2017 from the World's 50 Best Awards.Expertise: pastry, baking, lamination, Viennoiserie.Experience: James Beard Award-winning pastry chef, Dominique Ansel is responsible for creating some of the most fêted pastries in the world, including: the Cronut® (named one of Time Magazine's "25 Best Inventions of 2013"), The Cookie Shot, Frozen S'more, Blossoming Hot Chocolate, and many more. He is the chef/owner of eponymous bakeries in New York City and Hong Kong, and has been named the World's Best Pastry Chef by the World's 50 Best Restaurants awards. He is also the recipient of the Ordre du Mérite Agricole, France's second highest honor.Dominique published his first cookbook, DOMINIQUE ANSEL: The Secret Recipes, in October 2014, featuring a number of signature recipes from his flagship Dominique Ansel Bakery in NYC. His second cookbook, Everyone Can Bake, debuted in April 2020, with his favorite go-to recipes for bases, fillings, and finishing so readers can mix-and-match and create endless possibilities of delicious desserts at home. Food & Wine's Editorial Guidelines Updated on April 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 40 mins Yield: 10 to 12 Ingredients 1 cup sugar 1/4 cup water 3 large egg whites, at room temperature 14 ounces bittersweet chocolate, preferably 70 percent, finely chopped 1 cup whole milk 2 cups cold heavy cream Directions In a small saucepan, combine the sugar and water and bring to a boil over moderately high heat. Cook, without stirring, until the syrup reaches 250° on a candy thermometer, 4 to 6 minutes. Meanwhile, in the bowl of a stand mixer fitted with the whisk, beat the egg whites at medium-high speed until soft peaks form. With the mixer on, gradually pour in the hot syrup in a steady stream and beat at high speed until the whites are stiff, 2 to 3 minutes. Cover the meringue with plastic wrap and let stand at room temperature. Put the chocolate in a heatproof bowl. In a small saucepan, heat the milk just to a simmer. Pour the milk over the chocolate and let stand for 1 minute, then stir until smooth and let cool. In a bowl, beat the cream to soft peaks. Reserve 1/2 cup of the whipped cream for serving. Scoop half of the meringue into a bowl (reserve the rest for another use). Whisk in the remaining whipped cream. Warm the chocolate mixture in a bowl set over a pan of simmering water, stirring, until just melted. Pour the chocolate over the meringue and quickly fold it in. Spoon the mousse into glasses, swirl in the reserved whipped cream and serve. Make Ahead The meringue can be refrigerated overnight. The chocolate can stand at room temperature overnight, covered with plastic wrap. Rate it Print