A light airy dessert that is made from combining whipped cream with an egg mixture that is often whipped to a foam but can also be cooked as a crème anglaise, and then folding these two elements together with melted chocolate to create the mousse.
Bring milk, cream, sugar and yolks to 84°C/184°F creating a crème anglaise.
Strain and scale crème anglaise base.
Pour over unmelted chocolate and whisk to begin emulsification.
Refine emulsification with an immersion blender.
At 40°C/104°F, gently fold soft whipped cream into chocolate mixture.
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