Crème Anglaise-Based Chocolate Mousse

by taira

About

a cooked custard is poured over chocolate, then folded with whipped cream. This creates a silky, stable mousse. Characteristics: Texture: Silky, smooth, and rich Flavor: Balanced, with a custardy note Stability: High Best For: great for cakes, entremets, make-ahead

Ingredients

Crème Anglaise

whipped cream

chocolate base

toppings

Steps

Steps

Step 1

make a Modern French Crème Anglaise but don't chill it

Step 2

add chocolate to a bowl and pour the crème anglaise over the chocolate. Let it sit for 1 minute and then stir gently until the chocolate is fully melted and the mixture is smooth. Let cool to room temperature

Step 3

make whipped cream to soft peaks

Step 4

Take about 1/3 of the whipped cream and fold it into the chocolate-yolk mixture. This step is important because the chocolate base is dense and heavy so mixing in a small amount of whipped cream first lightens it, making it easier to gently incorporate the rest of your airy ingredients without deflating them. Don’t worry if you lose some volume here; it’s expected. Add Remaining Whipped Cream: Gently fold in the rest of the whipped cream until just combined. Now that the base is lighter, you can fold in the remaining cream more gently, preserving its airiness.

Step 5

Spoon into a ramekin and chill for at least 2 hours

Step 6

Optionally top with extra whipped cream, chocolate shavings, or berries before serving.