INGREDIENTS
CRUST
- 12 graham cracker sheets, finely crushed
- 6 tablespoons salted butter, melted
- 6 ounces milk chocolate, melted
CHOCOLATE MOUSSE
- 8 ounces semi-sweet or dark chocolate, finely chopped
- 4 large egg yolks
- 3 cups heavy cream
- 1 pinch flaky sea salt
- 2 teaspoons vanilla extract
MERINGUE
- 4 egg whites
- 1 cup granulated sugar
- 1 1/2 teaspoons cornstarch
- 2 teaspoons vanilla extract
INSTRUCTIONS
1. Line a 9x13 inch baking dish with parchment paper.
2. In a small bowl, gently mix the graham cracker crumbs, melted butter, and melted chocolate until moistened. Dump the mixture out into the prepared pan and press into an even layer. Transfer to the freezer to harden.
3. To make the mousse. Place the chopped chocolate in a medium heat heat proof bowl.
4. In a medium pot, whisk together the egg yolks, 1 cup cream, and sea salt. Set the pot over medium heat and bring the mixture to a simmer. Cook, stirring continuously, until the mixture thickens and easily coats the back of a wooden spoon, 5 minutes. It's import to be consistently whisking to ensure the eggs do not scramble. Remove from the heat. Strain the milk into the bowl with the chocolate, stirring until the chocolate is melted. Stir in the vanilla. Refrigerate until chilled.
5. With an electric mixer, beat remaining 2 cups heavy cream until stiff peaks form. Stir 1/3 of whipped cream into cooled chocolate mixture, then gently fold in the rest of the whipped cream until no white streaks remain. Spread the mousse in an even layer over the graham cracker crust.
6. To make the meringue. Bring a large pot of water to simmer. Whisk the egg whites and sugar together in the bowl of a stand mixer. Place the bowl of the stand mixer over the pot of simmering water and cook, stirring often, until the egg whites are very warm to the touch and the sugar has dissolved, remove the bowl from the heat. Whip the egg whites on high until stiff peaks form, 4-6 minutes. Add the cornstarch and vanilla and whip until glossy and combined, about 2 minutes.
7. Spread the meringue over the mousse. Chill until set, at least 1 hour or up to 2 days. Cut into bars, this will be a bit messy, so clean your knife after each cut. Using a blow torch, toast the top of the meringue. Once toasted, the bars should be served immediately.
This article and recipe adapted from this site
0 Comments