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Cooked Chocolate Mousse
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Very indulgent and full of flavour due to the eggs. Not lacking like normal non-egg cream mousses. Soft, yet great structure with good bubbles through-out. Does benefit from resting overnight in fridge!

Serves: 3-4 Preparation time: 30mins
High quality chocolate chopped
Whole milk
Large egg yolks
Granulated sugar
Pinch of salt
Heavy cream (double)
Make a small custard:
Whisk egg yolks and sugar in a bowl set aside. In a saucepan heat milk until bubbles around edge, don't let boil. Add hot milk to egg yolk mix stirring constantly.
Return custard to pan and heat till thick don't over heat or will curdle. Keep stirring over a gentle heat and have patience, this can take a while. If small lumps start to form take off heat and whisk!
To know if the custard is done, when tasted it should no longer have a raw egg flavour and easily coats the back of a spoon. Add in the chocolate and when all melted, set aside but keep stirring occasionally. If you are concerned that the pan is a little too hot, transfer to a glass bowl. Custard must be fully cool before next step.
Once the custard has cooled. Whip the cream to (soft peaks) then gently fold into mix. Careful not to remove too much of the air you just whipped into the cream. If mixture has relaxed too much whisk a little more.
Divide between bowls and chill, ideally overnight for best results.

Submitted by: Carter - 23/11/2012