This Was My Favorite Dessert in NYC. Here’s How to Make It at Home | Bake Time | NYT Cooking
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The silky chocolate mousse from Penny, a restaurant in Manhattan’s East Village, is bliss on a plate. Vaughn adapted the recipe for home kitchens, so you can make it no matter where you are.
This dessert is perfect for February’s Monthly Bake, because what’s sexier than mousse? The recipe comes from the chef Joshua Pinsky of Penny, and its sister restaurant, Claud. More of an aerated chocolate custard than a traditional mousse, this treat is silky and luxurious, thanks to a small yet integral amount of olive oil. It’s topped with candied hazelnuts for a bit of crunch and more sweetness.
With just a few ingredients, you’ve got yourself an easy showstopper to woo your friends and lovers for Valentine’s Day.
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35 Comments
Yum
i love liquidiy mooose
Name I don't recognize recreates NYC item claimed to be the best. $10 says "NYC’s Best" means "Lower Manhattan's Most Expensive". Am I right?
Um, dare I as? How many fat grams per serving?😂
Who else came after getting their Bake Time email ? ✋️
Vaughn you are so charming and gorgeous and wonderful and you seem like you make wherever you go nicer. Thank you for making life sweeter.
Yeah, I'm making this.
Where is the recipe?
So, it’s an enriched chocolate ganache, not a mousse. 🤔
Yummy. The mousse looks good too.
I can't wait to make this!!!!
Perfect mousse recipe and texture. Definitely giving this one a try. Love my Bake Time emails ♥️♥️♥️
No, Vaughn, you do NOT want your base to come to a boil if you’re making ice cream . 😳
I’m thinking about making a thick single layer chocolate snacking cake and topping it with this….
This is not a mousse recipe, it's just a chocolate cremeux or a chocolate creme anglaise, which could eventually be transformed into a mousse if you were to add a meringue or some whipped heavy cream to it to add in some air. There's no air in the recipe whatsoever, so for me it's not a mousse.
Sweet! 🤍
My mom and I absolutely ADORE Vaughn. Only complaint is that there are not enough Vaughn videos!!! More please!
I'd LOVE to see your take on standard staging designs for realty listings. Because FFS, they are so boring, misunderstand Scandinavian design into something utterly lifeless, and the lack of colour! I once saw a listing that I thought was photographed in black and white. Until I saw the magazines on the coffee table. It was all millennial grey, so disturbing.
Sweet, looks amazing! I'm missing the beaten egg whites to make it more mousse-like but that's just my preference.
PLEASE wear your leather pants next time 😈
Vaughn👏🏼👏🏼❤️ 1: Leather pants and Chocolate🔥🔥 2: great haircut and beard trim🥰 3: may I have a shot of Cointreau and an espresso with that.. Holy Trinity🙏🏼🙏🏼❤️❤️❤️❤️
So at minute 15:50 back in the restaurant they are squirting some kind of liquid over the finished mousse. Did I miss where the video explained what that is?
That button down Vaughn's wearing is gorgeous!! Anyone know where it's from?
That's not mousse, it's chocolate cremeux
Now I really want the leather pants 🤭
Oh Paughn lol
He hasn’t touched it, and yet it is nice and hard. Congrats!
Love Vaughn, but this isn't a mousse
Ingredients
FOR THE MOUSSE:
2 large egg yolks, at room temperature
1 cup/240 grams heavy whipping cream
½ cup/125 grams whole milk
¼ cup/85 grams corn syrup
7 ounces/200 grams bittersweet chocolate (65 to 75 percent), coarsely chopped
¼ cup/56 grams unsalted butter, cubed, at room temperature
1 teaspoon vanilla extract
½ teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon fine salt
1 ½ tablespoons olive oil
Corn syrup in mousse🤔
Only clueless Americans can call it "mousse". Mousse means "foam" in French.
It's mini Channing Tatum!
close to a cremeux ?
bet he puts it back on the menu
This reminds me of the chocolate mousse that they used to serve in the first French restaurant that I ever worked in Boston, in 1975.