Custard-Based Chocolate Mousse

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

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

Dessert

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