"Sweet Earth" - Chocolate Mousse with Chocolate Cookie Crumbles (Tierrita Dulce)

Total Time:
24 hr 45 min
Prep:
45 min
Inactive:
24 hr

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Mousse:
  • 1 (12-ounce) bag bittersweet chocolate chips
  • 1 1/2 tablespoons instant espresso powder
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1/2 cup water
  • 3 eggs, separated
  • 1 cup sugar
  • 1 cup heavy whipping cream
  • 2 packets chocolate cookies, crushed (recommended: Oreo Crisps)
  • Edible flowers, with stems if possible
Directions
  • Mix chocolate, espresso powder, rum, vanilla, salt, and 1/2 cup water in a large heatproof bowl. Set over a pot of simmering water and whisk until melted. Set aside.

  • In a separate bowl, using a hand mixer, beat the egg yolks with 1/2 cup of the sugar until you can scrape the bottom of the bowl clean, about 2 minutes. Fold about 1/3 of the chocolate mixture into the yolks with a rubber spatula, then fold the egg mixture into the chocolate remaining in the bowl. Set aside.

  • Wash the beaters and bowl thoroughly and dry them. Whip the egg whites with the remaining 1/2 cup sugar until they hold soft peaks when the beaters are lifted. Fold 1/3 of the whites into the chocolate mixture with a rubber spatula. Once incorporated, fold the remaining whites.

  • In a clean bowl, beat the cream until it holds firm peaks. Fold the cream into the chocolate mixture 1/3 at a time using a rubber spatula. Divide the mousse among 8 dessert cups. Chill at least 2 hours or up to overnight.

  • Put the cookies in a heavy sealable plastic bag. Whack them with a rolling pin to break them up into coarse pieces, then crush them into fine crumbs.

  • Top each dish of mousse with crumbled chocolate cookies to resemble "soil". Finish with edible flowers. Standing them straight up by inserting the stems into the mousse.


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