Bitter Chocolate & Black Sesame Cloud

Instructions

1. 1

   Gently melt 150g of the dark chocolate using a double boiler or microwave in short intervals, stirring until smooth. Let cool slightly.

   ~10 min
2. 2

   Whip 200ml of the heavy cream until soft peaks form. Gently fold the melted chocolate into the whipped cream until just combined. Add the black sesame paste and fold until streaks are visible but not fully incorporated, creating a marbled effect.

   ~15 min
3. 3

   In a clean bowl, whip the egg whites with a pinch of salt until frothy. Gradually add the powdered sugar and continue whipping until stiff, glossy peaks form.

   ~10 min
4. 4

   In a small saucepan, combine the granulated sugar and water. Heat over medium heat, without stirring, until the mixture reaches 118°C (245°F) on a candy thermometer.

   ~15 min
5. 5

   With the mixer running on low, slowly pour the hot sugar syrup in a thin stream into the whipped egg whites. Increase speed to high and whip until the meringue is completely cool and stiff, forming a glossy Italian meringue.

   ~10 min
6. 6

   Gently fold the cooled chocolate-sesame mixture into the Italian meringue until just combined. Be careful not to overmix and deflate the mousse.

   ~5 min
7. 7

   Spoon the mousse into serving glasses or ramekins and chill in the refrigerator for at least 2 hours, or until set.

   ~120 min
8. 8

   Melt the remaining 50g of dark chocolate and temper it. Spread thinly onto parchment paper on a baking sheet and let set completely.

   ~10 min
9. 9

   Once the chocolate is set, break it into shards for garnish.

   ~2 min
10. 10

    Just before serving, top each mousse with chocolate shards.

    ~1 min