Chocolate Mousse with Caviar: A Decadent Dessert

Chocolate mousse is a delicacy loved by many across the globe. The rich, creamy chocolate flavor makes it a dessert staple at restaurants and in home kitchens. Caviar, the salt-cured fish eggs from sturgeon, is one of the most expensive foods in the world, with prices ranging from $100 to $1,000 per ounce (Source: The Spruce Eats). The combination of these two extravagant ingredients results in a truly decadent dish that is popular in fine dining establishments. Chocolate mousse with caviar averages 2-3 ounces per serving and packs nearly 300-450 calories per serving, along with high amounts of fat and sugar. (Source: USDA Food Composition Database)

Ingredients Needed for Chocolate Mousse

To make chocolate mousse for 4-6 servings, you will need:

  • 8 ounces high-quality dark chocolate, chopped
  • 3/4 cup heavy cream
  • 2 tablespoons unsalted butter, softened
  • 2 large eggs, separated
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt

Bittersweet or semisweet chocolate with a cacao percentage of 60% or higher is recommended, as the deeper chocolate flavors pair well with the caviar. Make sure the heavy cream is well-chilled before whipping.

Ingredients Needed for Caviar Garnish

For the caviar garnish, you will need:

  • 1-2 ounces top-quality caviar such as beluga, osetra, or sevruga
  • Accompaniments like toast points, crackers, or blini
  • Mother of pearl caviar spoon
  • Small glass or acrylic bowl for serving caviar

Beluga caviar is the most prized and expensive type, with a soft, buttery taste. Osetra and sevruga offer excellent quality at lower prices. Serve the caviar well-chilled with traditional garnishes.

Step-by-Step Instructions for Making Chocolate Mousse

1. Melting the Chocolate

Add the chopped chocolate and butter to a heatproof bowl set over a saucepan with barely simmering water. Make sure the water does not touch the bottom of the bowl.

Stir frequently until the chocolate and butter are completely smooth. Remove from heat and set aside to cool slightly.

2. Whipping the Cream

In a stand mixer or with a hand mixer, whip the heavy cream on medium-high speed until soft peaks form. Set whipped cream aside.

3. Combining Ingredients and Chilling

In a separate heatproof bowl, whisk together the egg yolks and sugar until pale yellow. Slowly whisk in the melted chocolate until fully incorporated.

In another bowl, beat the egg whites and salt until stiff peaks form. Fold 1/3 of the egg whites into the chocolate mixture, then fold in the remaining egg whites just until combined.

Gently fold in the whipped cream in two additions until no streaks remain.

Divide mousse between 4-6 serving glasses or dishes. Refrigerate for at least 4 hours before serving.

Step-by-Step Instructions for Preparing Caviar Garnish

1. Choosing the Right Caviar

Select a top-tier caviar that will stand up to the rich chocolate flavor. Avoid cheaper caviar, which can have a fishy taste. Good options include osetra for its nutty notes or beluga for its velvety texture.

2. Proper Handling of Caviar

Carefully open the caviar tin and keep refrigerated until ready to serve. Use a non-metallic mother of pearl spoon to avoid any metallic taste. Gently mound the caviar on serving plates.

How to Serve Chocolate Mousse with Caviar

To serve, carefully unmold each chocolate mousse onto individual plates. Garnish each mousse with a quenelle or small mound of caviar. Serve additional caviar on the side with toast points, blini, or other traditional caviar pairings.

The optimal pairing is 1-2 teaspoons of caviar atop each 2-3 ounce serving of mousse. Allow the briny caviar and rich chocolate to mingle on the palate for a study in contrasts. Sip champagne or a bold red wine alongside each decadent bite.

Tips and Tricks for Perfecting This Recipe

  • Use high quality chocolate with at least 60% cacao content. The better the chocolate, the better the mousse.
  • Chill the bowl and beaters when whipping the cream for best volume and stability.
  • Don’t overbeat the egg whites or the mousse can take on a dense, chewy texture.
  • Refrigerate the assembled mousse for at least 4 hours before serving for the right creamy yet airy texture.
  • Serve caviar ice cold and use a mother of pearl spoon to avoid any metallic flavors.
  • Accompany with toast points, crackers, or blini that won’t compete with the mousse and caviar flavors.

Variations of This Recipe

Try these delicious variations on chocolate mousse with caviar:

  • Infuse the cream with spices like cinnamon or cardamom before whipping.
  • Add a layer of chocolate ganache or raspberry puree between mousse layers.
  • Swap out chocolate mousse for a white chocolate or milk chocolate version.
  • Use sustainably farmed white sturgeon caviar rather than endangered wild caviar.
  • Top each mousse with a sprinkle of sea salt flakes rather than caviar.

Nutritional Information of This Dish

Chocolate mousse with caviar is a high calorie, high fat dessert. A 2-3 ounce serving contains approximately: (Source: USDA Food Composition Database)

  • 300-450 calories
  • 20-30 grams of fat
  • 10-15 grams of sugar

However, it does provide more protein, vitamin B12, and iron than a serving of chocolate mousse alone. So while indulgent, a small serving can be part of a balanced diet for special occasions.

Conclusion: Enjoying Your Decadent Dessert

Chocolate mousse with caviar is the ultimate indulgence, pairing rich chocolate with decadent caviar. While expensive and luxurious, it’s easy to make chocolate mousse at home to enjoy this unique combination. Savor each silky, sweet bite capped with a pop of salty, creamy caviar. This dessert is perfect for Valentine’s Day, anniversaries, or any special romantic occasion.