Duo of Tonka Bean-Flavored Chocolate Mousse

The tonka bean is the seed of Dipteryx odorata, a legume tree in the neotropics, of the Fabaceae family. The seed is black and wrinkled in appearance, with a smooth brown interior. It is known mostly for its fragrance, which is reminiscent of vanilla, almonds, cinnamon, and cloves: it has sometimes been used commercially as a substitute for vanilla. It is also sometimes used in perfume and was commonly used in tobacco before being banned in some countries.

Yield:

Serves 4-6

Ingredients

1. For the dark chocolate mousse:
2. 4 oz dark chocolate, 70
3. 1/8 cup heavy cream
4. 3 tablespoons blond cane sugar
5. 3 egg whites
6. Pinch of salt
7. 1/2 tonka bean, finely grated (use a nutmeg grinder), (optional)
8. For the white chocolate mousse:
9. 4 oz white chocolate
10. 1/8 cup heavy cream
11. 1 tablespoon blond cane sugar
12. 3 egg whites
13. Pinch of salt
14. 1/2 tonka bean, finely grated (use a nutmeg grinder), (optional)

Directions

1. Chop the dark chocolate coarsely and place in a bowl. Melt over a pot of simmering water.
2. Heat the cream with the tonka bean (if using), and pour it into the chocolate in three times, stirring quickly with a rubber spatula. Let the chocolate cool in a large bowl for 5 minutes on the counter top.
3. In the meantime, whisk the eggs firm with a pinch of salt. When they start to form soft peaks, add gradually the sugar, never stopping to beat.
4. Fold carefully the egg whites into the chocolate, making sure to keep the preparation light.
5. Divide the mousse between glasses. Repeat the same process for the white chocolate and pipe over. Chill for a few hours before serving. Serve with shaved chocolate or unsweetened cocoa powder.

Notes