World Chocolate Day: Thomas Haas’ Chocolate Mousse Martini

We couldn’t let World Chocolate Day pass by without a deliriously delicious recipe.

This one for Chocolate Mousse Martini from the incredible fourth-generation pâtissier  Thomas Haas is divine. Just reading it  gave us goosebumps –  we hope you enjoy with abandon.

Chocolate Mousse Martini

Yield: 8 to 10 glasses

For the milk chocolate cream:

5 oz milk chocolate 125 g
¼ cup 3.25% milk 50 mL
½ cup 35% cream 125 mL

For the white chocolate cream: 

5 oz white chocolate 125 g
¼ cup 3.25% milk 50 mL
½ cup 35% cream 125 mL

For the dark chocolate cream:

4 oz dark (66% cocoa) chocolate 100 g
1/3 cup 3.25% milk 75 mL
2/3 cup 35% cream 150 mL

For garnish:

¼ cup granulated sugar 50 mL
2 Tbsp cocoa nibs 30 mL
To prepare each type of mousse, begin by melting chocolate over a double boiler. Heat the milk thoroughly in a saucepan but do not allow it to boil. Whip the cream until it forms soft peaks. Fold together the melted chocolate and hot milk, then follow with the whipped cream. Pipe the cream into the serving glasses through an icing bag.

Let mousse rest on countertop while preparing the second layer. Repeat. Chill until set – about 2 hours.

Toast the cocoa nibs in an oven preheated to 325°F (160°C) until fragrant – about 5 minutes. Combine sugar and ¼ cup (50 mL) cold water in a saucepan, bring to a simmer and caramelise, then pour over the cocoa nibs. Chop coarsely. Sprinkle over mousse before serving.