Chocolate Mousse is a dessert everyone should know how to make! This is a classic dark chocolate version, which is a little more involved, but it's how us pastry chefs like to do it! The mousse has a crème anglaise (i.e. thin custard) base, which is added to chocolate and whipped cream. It's a lot richer than chocolate mousses made with egg whites only.
Perfect on its own, or to sandwich a chocolate cake together!
- 240g Dark Chocolate (we recommend Callebaut or Pump Street)
- 125ml Whole Milk
- 2 Egg Yolks
- 20g (1 tbsp) Caster Sugar
- 300ml Double Cream
1. Melt the dark chocolate in a large bowl, set aside until Step 7.
2. Whip the double cream to soft peaks in a separate bowl, set aside until Step 8.
3. Take a medium bowl, and whisk the egg yolks together with the sugar well. (It does not need to become thick and pale)
4. In a small saucepan, heat milk until it becomes hot and steamy but NOT boiling.
5. Pour the milk into the egg/sugar and stir well. Make sure you scrape along the sides and the base to ensure no egg is left at the bottom.
6. Pour this custardy mixture back into the saucepan and heat very gently - on the lowest heat. Keep stirring until it has thickened to the consistency of single cream. This is now crème anglaise. (see note at the bottom)
7. Take off the heat immediately and pour over the melted chocolate. Stir well to combine.
8. Fold in the double cream until the mixture is uniform in colour and texture.
9. Pour into your desired dishes, and set in the fridge for at least 45 mins before serving.
Note: Each serving contains 480 calories.
Choc Orange Mousse - Add the zest of 2 medium oranges to the double cream in Step 2.
Mint Choc Mousse - Add 1 tsp peppermint extract in Step 7, when mixing the crème anglaise and chocolate together.