Ballerina Farm Chocolate Mousse with Cardamom Whipped Cream
Indulge in Ballerina Farm’s rich chocolate mousse topped with cardamom whipped cream, Vanilla Bourbon French Salt, and a hint of fresh lime zest.
Inspired by one of the most iconic French desserts, this chocolate mousse from Ballerina Farm incorporates classical techniques and flavors, elevated with subtle notes of cardamom and lime for added depth and complexity. For all those who are chocolate lovers, this is sure to delight!
Ballerina Farm Vanilla Bourbon French Salt can be found on their online shop.
Ballerina Farm Chocolate Mousse with Cardamom Whipped Cream
Indulge in Ballerina Farm’s rich chocolate mousse topped with cardamom whipped cream, Vanilla Bourbon French Salt, and a hint of fresh lime zest.
Ballerina Farm
- For the chocolate mousse:
- For the cardamom whipped cream:
- 1.
To make the chocolate mousse, bring 1 cup heavy cream to a slight simmer in a small Stainless Clad Saucepan, being careful not to boil. Add chocolate to a medium mixing bowl, then pour the steaming cream on top and let sit undisturbed for 3 minutes to let melt. Bring together with a rubber spatula and add 2 egg yolks; mix well to combine. Cover and set aside.
- 2.
Whip the egg whites on medium-high speed until soft peaks form, and then add 5 Tbsp. sugar, about 1 Tbsp. at a time. Whip until stiff peaks form.
- 3.
Combine the melted chocolate ganache and whipped egg whites by gently folding ⅓ of the egg whites at a time until smooth, being careful not to mix too thoroughly as to not remove the air in the whites.
- 4.
Divide among 6 9-oz. jars and cover with a lid. Let set in the refrigerator 4–6 hours.
- 5.
To make the whipped cream, whip the remaining 1 ½ cups cream and 2 ½ Tbsp. sugar together with the vanilla and ground cardamom until soft peaks form. Top each chocolate mousse with whipped cream, a pinch of Ballerina Farm Vanilla Bourbon French Salt, and a sprinkle of lime zest.
