Smoky Cacao Bean Chocolate Mousse

Instructions

1. 1

   Gently toast the cacao nibs in a dry, medium saucepan over low heat for 3-4 minutes until fragrant. Remove from heat and set aside.

   ~5 min
2. 2

   In the same saucepan, combine 120 ml of heavy cream and the granulated sugar. Heat over medium heat until the sugar dissolves and the cream is warm but not boiling.

   ~5 min
3. 3

   In a separate mixing bowl, whisk the egg yolks until pale yellow.

   ~1 min
4. 4

   Slowly temper the egg yolks by gradually whisking in about half of the warm cream mixture into the yolks. Pour the tempered yolk mixture back into the saucepan with the remaining cream.

   ~2 min
5. 5

   Cook the mixture over low heat, stirring constantly with a whisk, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.

   ~7 min
6. 6

   Remove from heat and stir in the unsweetened dark chocolate and vanilla extract until completely melted and smooth. Stir in the toasted cacao nibs and salt.

   ~2 min
7. 7

   Pour the mixture through a fine-mesh sieve into a clean mixing bowl to remove any cooked egg bits or larger cacao nibs, if desired for a smoother texture.

   ~1 min
8. 8

   In a separate bowl, whip the remaining 120 ml of heavy cream until medium peaks form.

   ~3 min
9. 9

   Gently fold the whipped cream into the chocolate mixture using a spatula until just combined and no streaks remain.

   ~2 min
10. 10

    Divide the mousse among 4 ramekins and chill in the refrigerator for at least 2 hours before serving.