Custard-Infused Chocolate Mousse

Custard-Infused Chocolate Mousse

This mousse combines crème anglaise, melted dark chocolate, whipped cream, and egg whites for a smooth texture with a lighter finish than a dense ganache-based dessert. It can be portioned into glasses, molded, or used as a chilled plated component.

Main Components

The custard base adds structure and helps the chocolate mix evenly. Whipped cream softens the texture, while the egg whites add lift. The final mousse should look uniform but still airy after folding.

Custard Base

Cook the milk, sugar, and yolks gently to 80°C (175°F). This keeps the custard thick enough to support the mousse without scrambling the yolks. Pour the warm custard over the melted chocolate and mix until smooth before folding in the remaining components.

Folding Notes

• Whip the cream only to soft peaks so it blends in easily.
• Whip the egg whites to stiff peaks, but do not overwhip them to dryness.
• Fold gently and stop once the mousse is evenly combined.
• Chill for at least 2 hours before serving.

Serving and Storage

Serve in glasses, ramekins, or a larger mold with grated chocolate on top if you want a simple finish. The mousse can be prepared a day ahead and held in the refrigerator for up to 24 hours.