Chocolate Mousse with Brownie Crumble by Chicagoprivatechefscheffrancispascal

Ingredients

• 200g (7 oz) dark chocolate, chopped
• 3 large eggs, separated
• 50g (1/4 cup) granulated sugar
• 150ml (2/3 cup) heavy cream
• 200g (7 oz) baked brownie, crumbled
• 1 bulb fresh fennel, thinly shaved
• 1 tbsp fresh alyssum flowers (edible garnish)

Instructions

1. Melt the dark chocolate in a heatproof bowl set over a pot of simmering water until smooth, then set aside to cool slightly.
2. Whisk the egg whites in a clean bowl until soft peaks form, gradually adding sugar until stiff, glossy peaks develop.
3. Whip the heavy cream in a separate bowl until medium peaks form.
4. Fold the egg yolks into the cooled chocolate, followed by the whipped cream, and finally the egg whites until just combined.
5. Refrigerate the mousse for at least 3 hours to set completely.
6. Assemble by spooning mousse into bowls, topping with brownie crumbles, shaved fennel, and alyssum flowers before serving