Custard-Based Chocolate Mousse

Name: Custard-Based Chocolate Mousse
Ingredients: Or 1 lb. 2 oz. (500 g) milk chocolate, 35 percent cocoa plus 2 ½ sheets (5 g) gelatin; 2 egg yolks; Or 12 ¾ oz. (360 g) bittersweet chocolate, 60 percent cocoa; Or 1 lb. 3 ¾ oz. (560 g) milk chocolate, 40 percent cocoa; 11 ½ oz. (325 g) bittersweet chocolate, 70 percent cocoa; 2 tablespoons (1 oz./25 g) granulated sugar; Well-chilled whipping cream, divided: ⅔ cup (150 ml) plus 1 ¾ cup (400 ml); ½ cup plus 1 teaspoon (130 ml) whole milk

Preparation info

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

This intensely chocolate mousse is very creamy and pairs wonderfully with various types of fruit.

Ingredients

Weigh the chocolate according to its cocoa content:

11 ½ oz. (325 g) bittersweet chocolate, 70 percent cocoa
Or 12 ¾

Method

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time). If you are making a white chocolate mousse, soak the gelatin in a bowl of very cold water.

Prepare the pouring custard (crème anglaise).

In a mixing bowl, beat the