Chocolate Mousse

Way more than a fancy version of chocolate pudding, this mousse takes the familiar and makes it party worthy.

INGREDIENTS

Chocolate Mousse Ingredients

2½ cups 64% chocolate (pistoles or broken into large pieces)

1¾ cups heavy cream

1¾ cups crème anglaise

Crème Anglaise Ingredients

½ cup whole milk

½ cup heavy cream

4 large egg yolks

1 Tbsp plus 2 tsp sugar

½ tsp instant coffee

To Serve

2 cups heavy cream

2 Tbsp confectioners’ sugar

½ cup chopped pink praline

Method

1 For the chocolate mousse: Manually whisk (or using a stand mixer, whip) the cream until soft peaks form. Set aside.

2 Make the crème anglaise: In a small saucepan over medium heat, combine the milk and cream and bring to a simmer.

3 In the meantime, in a medium bowl, whisk the egg yolks and sugar until pale. Whisk in the coffee powder.

4 Pour a small amount of the hot milk and cream into the egg yolk mixture and stir, to temper. Continue whisking in the hot milk and cream, working gradually until all the milk mixture has been incorporated.

5 Put the chocolate in a large bowl.

6 Return the custard base to the saucepan and heat until the temperature reaches 180 F, 3 to 4 minutes. As soon as the custard reaches 180 F, pour it over the chocolate. Using a spatula, stir until well combined and the mix is smooth.

7 Gently stir in the softly whipped cream. Pour into a mould and refrigerate for 2 to 3 hours.

8 To serve, combine the heavy cream with the confectioners’ sugar and whip until medium peaks form. Stir in the crushed pink praline. Transfer to a pretty bowl and refrigerate until ready to serve alongside the mousse. Let people help themselves.