Casey's Salted Honey Fig Chocolate Mousse
Silky dark chocolate mousse gets topped with honeyed figs and flaky salt for an easy, grown-up dessert.
Prep: 15 · Cook: 20 · Total: 35 · Serves: 6 · Difficulty: Easy · Rating: 4.9/5 (231 reviews)
INSPIRED BY
This original mousse balances bittersweet chocolate with warm honeyed figs, lemon, flaky salt, and toasted hazelnuts.
Story
Casey saves this mousse for the evenings when dessert deserves its own little pause. The chocolate cups can be made ahead, and the figs take only a few minutes to turn glossy and jammy in the skillet. A tiny pinch of flaky salt makes the dark chocolate taste even more generous.
By Casey
Ingredients
- 6 ounces bittersweet chocolate, finely chopped
- 3 large egg yolks
- 2 tablespoons honey
- 1/4 teaspoon kosher salt
- 1 cup heavy cream, divided
- 1/2 teaspoon vanilla extract
- 6 fresh figs, quartered
- 1 tablespoon unsalted butter
- 1 tablespoon honey, for the figs
- 1 teaspoon fresh lemon juice
- Flaky sea salt, for serving
- 1 tablespoon chopped toasted hazelnuts
Instructions
- Place the chopped chocolate in a heatproof bowl. Warm 1/2 cup of the cream in a small saucepan until steaming, then pour it over the chocolate.
- Let the mixture stand for 2 minutes, then whisk until smooth and set aside to cool slightly.
- Whisk the egg yolks, honey, and kosher salt in the same saucepan over low heat for 3 to 4 minutes until thickened and warm.
- Whisk the warm yolk mixture into the chocolate. Beat the remaining cream with the vanilla until it holds soft peaks, then fold it into the chocolate in two additions.
- Spoon the mousse into six small glasses and chill for at least 2 hours. Just before serving, melt the butter in a skillet over medium heat.
- Add the figs, honey, and lemon juice. Cook for 2 minutes, spoon the warm figs over the mousse, and finish with flaky salt and hazelnuts.
Chef Tips
- Let the chocolate cool until barely warm before folding in the whipped cream.
- Use small glasses because the mousse is rich and the fig topping adds plenty of flavor.
- Dried figs can replace fresh figs; simmer them with 2 tablespoons water before topping.
- Chill the mousse for up to 2 days and add the warm fig topping just before serving.
Cook's Notes
- **Prep:** Let the chocolate cool until barely warm before folding in the whipped cream.
- **Cook:** Use small glasses because the mousse is rich and the fig topping adds plenty of flavor.
- **Swap:** Dried figs can replace fresh figs; simmer them with 2 tablespoons water before topping.
- **Store:** Chill the mousse for up to 2 days and add the warm fig topping just before serving.