Praline Mousse

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, granulated sugar, and praline paste. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to scald the cream.

2. 2

   In a separate bowl, whisk together the egg whites and vanilla extract until stiff peaks form.

   Tip: Use a hand mixer for best results.

3. 3

   In a separate saucepan, melt the butter over low heat.

   Tip: Stir occasionally to prevent burning.

4. 4

   In a separate bowl, whisk together the flour, kosher salt, and melted butter until just combined.

   Tip: Be careful not to overmix.

5. 5

   Gradually pour the hot cream mixture into the flour mixture, whisking constantly to prevent lumps.

   Tip: Work quickly to prevent the mixture from cooling.

6. 6

   Fold in the egg whites until well combined.

   Tip: Be gentle to avoid deflating the mousse.

7. 7

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Stir until fully incorporated.

8. 8

   Fold the melted chocolate into the mousse until well combined.

   Tip: Work quickly to prevent the mousse from cooling.