Sunday Forward — Mediterranean Herbs · Week 1
Chocolate Mousse
with Crème Anglaise
with Crème Anglaise
A silky dark chocolate mousse paired with a poured vanilla custard
4
Serves
25 min
Prep Time
2+ hours
Chill Time
Medium
Difficulty
The Mousse — Dark & Airy
Choc
Dark Chocolate
Chopped
3 oz
Dairy
Heavy Cream
Divided
¾ cup
Egg
Egg White
Beaten to stiff peaks
1
Crème Anglaise — Poured Vanilla Custard
Dairy
Heavy Cream
½ cup
Dairy
Whole Milk
½ cup
Sweet
Sugar
Divided
33 g (2½ tbsp)
Egg
Egg Yolks
3
Flavor
Vanilla Extract
1 tsp
Method
0 of 8 steps complete — click a step to check it off
Make the Chocolate Mousse
1Prep
Set Up the Chocolate
Place the chopped chocolate in a heatproof bowl.
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2Melt
Make the Ganache Base
Bring ½ cup of the cream to a simmer, then pour it over the chocolate. Let sit for 1 minute, then stir until completely smooth. Let cool to room temperature.
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3Whip
Whip the Cream & Egg White
Beat the remaining ¼ cup cream to soft peaks. Beat the egg white separately to stiff peaks.
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4Fold
Fold & Chill
Fold the egg white into the cooled chocolate mixture, then gently fold in the whipped cream until just combined. Refrigerate for at least 2 hours.
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Make the Crème Anglaise
5Heat
Warm the Dairy
Combine the cream, milk, vanilla, and half the sugar in a saucepan. Bring to a gentle simmer over medium heat.
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6Temper
Temper the Yolks
In a bowl, whisk the egg yolks with the remaining sugar until pale. Slowly whisk in ⅓ of the hot milk mixture to temper the yolks, then pour everything back into the saucepan.
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7Cook
Thicken the Custard
Stir constantly over low heat until the custard thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Do not boil.
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8Chill
Cool, Strain & Chill
Transfer to a bowl set over an ice bath. Stir until cool, then strain through a fine-mesh sieve and refrigerate until ready to serve.
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Chef's Note
To Serve
Spoon the chilled mousse into individual glasses or ramekins. Pour the cold crème anglaise alongside or around the mousse just before bringing to the table.