Buzz
Image Credit: Caitlin BenselAlthough mousse may seem like a complex dessert to prepare, this easy version is guaranteed to succeed. Instead of using eggs for structure, whipped cream is the key, producing a rich and fluffy chocolate experience. The mousse is crowned with toasted croissant crumbs, adding a buttery indulgence with a dash of French sophistication in every bite.
Be careful when folding the chocolate and whipped cream together to preserve the airy texture. For a relaxed serving approach and the advantage of a make-ahead dessert, simply scoop the mousse directly from the bowl. The croissant crumbs can be made up to three days in advance.
Ingredients:
1 tablespoon of granulated sugar
2 cups of heavy whipping cream, divided
10 ounces of bittersweet chocolate chips (approximately 1 ½ cups)
1 teaspoon of pure vanilla extract
1 2 ½-ounce, 2-day-old croissant, torn into pieces (around 2 cups)
Flaky sea salt, for garnish
Directions:
In a small saucepan, heat sugar and 3/4 cup of whipping cream over medium heat, stirring frequently until the sugar dissolves, about 3 minutes. Remove from heat and add chocolate chips and vanilla extract, stirring until the chocolate has melted and the mixture is smooth, about 2 minutes. Allow to cool for 10 minutes.
In a separate large bowl, whisk the remaining 1 1/4 cups of whipping cream until medium peaks form, approximately 2 minutes.
Gradually fold the chocolate mixture into the whipped cream in three batches, ensuring no streaks remain. Spoon the mixture into serving dishes and cover loosely with plastic wrap. Chill for 2 hours for a lighter texture or up to 8 hours for a denser, richer texture. The mousse can be made up to 3 days ahead and stored in an airtight container; spoon into dishes before serving.
Preheat the oven to 300°F. Process the croissant pieces in a food processor until fine crumbs form, about 30 seconds. Spread the crumbs evenly on a rimmed baking sheet. Bake, tossing the crumbs and rotating the baking sheet halfway through, for 12 to 14 minutes, until golden brown and crisp. Let the crumbs cool completely, around 15 minutes. (Croissant crumbs can be prepared up to 3 days in advance and stored in an airtight container.)
Before serving, allow mousse that has been chilled for longer than 2 hours to come to room temperature for 30 minutes. Top with croissant crumbs and flaky sea salt.
