Name: Jacques Torres-Inspired Silky Chocolate Mousse with Cocoa Nibs
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200g high-quality dark chocolate (70% cacao), chopped; 100g unsalted butter, cubed; 3 large eggs, room temperature; 75g granulated sugar; 1 tsp pure vanilla extract; 1/2 tsp flaky sea salt; 100ml heavy cream; 30g cocoa nibs (for crunch); Fresh berries, for garnish; Edible gold leaf or chocolate shavings, for finishing (optional)

Jacques Torres-Inspired Silky Chocolate Mousse with Cocoa Nibs

Peter

This Jacques Torres-inspired chocolate creation is a celebration of pure cocoa luxury, balancing rich, velvety textures with a sophisticated snap of cocoa nibs. The dessert’s heart is a silky, dark chocolate mousse, layered with a hint of sea salt and topped with a glossy ganache. Each spoonful offers deep chocolate complexity, a whisper of vanilla, and the satisfying crunch of nibs—a nod to Torres’s passion for chocolate craftsmanship. Finished with fresh berries and optional gold leaf, this is the kind of showstopper you’d proudly serve at a dinner party or savor quietly with someone special.

Ingredients

Instructions

Melt the dark chocolate and butter together in a heatproof bowl set over a pot of barely simmering water, stirring until smooth. Remove from heat and let cool slightly.
In a separate bowl, whisk eggs and sugar with an electric mixer until thick, pale, and doubled in volume (about 5 minutes).
Gently fold the melted chocolate mixture into the whipped eggs, followed by the vanilla extract and sea salt.
In another bowl, whip the heavy cream to soft peaks. Fold half of the whipped cream into the chocolate mixture to lighten it, then gently fold in the rest.
Fold in the cocoa nibs for crunch.
Spoon the mousse into four serving glasses or ramekins. Chill for at least 2 hours, until set.
Before serving, garnish with fresh berries and finish with edible gold leaf or chocolate shavings if desired.