Crème Anglaise Chocolate Mousse

Preparation info
  • Serves


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

This is a very smooth and creamy chocolate mousse with a quite different texture to a classic whipped egg mousse. It makes a perfect layered dessert with Whipped Strawberry Mousse, Power Granola and fresh strawberries.


For the custard (makes 100 ml)

  • 1 egg yolk
  • 10 g caster sugar
  • 50 ml


First, make the custard. Whisk the egg yolk with the sugar in a bowl, a couple of hours in advance if possible. Heat the cream and milk in a heavy-based saucepan until simmering. Gradually whisk the hot cream and milk into the egg yolk mixture. Pour the mixture back into the saucepan and cook over a gentle heat, stirring constantly with a wooden spoon, until the mixture reaches 82–84°C, at whic