Chocolate custard mousse
( MAKES 6 small )
Photo by Tamara West
For a change, you can replace the chocolate in these custard-based desserts with enough caramel to taste, and chill to set as butterscotch mousse. For a butterscotch recipe, click here. You won't need all the custard in the recipe given for this mousse. Save the rest for another dessert.
|200 g||Dark chocolate, we used 72 per cent Ghana|
|2 Tbsp||Cocoa powder|
|1 cup||Cream, and an extra dash to melt with the chocolate|
|1 cup||Custard, cooled, see recipe below|
Custard (makes 3 cups)
- First make the custard. In a saucepan, heat full cream milk, caster sugar, vanilla bean pod and the zest of 1 lemon (or ½ orange) until just about boiling.
- Beat egg yolks, cornflour and ⅓ cup cream until smooth. Whisk the scalded milk on to the egg mix and return to the saucepan. Heat gently, stirring constantly with a wooden spoon, until it thickens. Strain through a fine sieve. Cool.
- To make the mousse, melt chocolate, cocoa powder, butter and a dash of cream, stirring until smooth. Gently fold chocolate into 1 cup of cooled custard then gently fold in 1 cup whipped cream. Spoon into small dishes or espresso cups and refrigerate until set. They will set firm. For a softer mousse add more custard to the mix.
Check out Ray McVinnie's video: How to make chocolate shards