26 March 2025

Custard-Infused Chocolate Mousse

Name: Custard-Infused Chocolate Mousse
Prep time: 15 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 330 g milk; 150 g superfine sugar; 200 g egg yolks (about 12 large yolks); 450 g dark chocolate (preferably Guanaja); 600 g whipping cream; 180 g egg whites (about 5½ large whites); 40 g dark chocolate (for grating on top)

RecipeShare Test Kitchen

Chocolate mousse made with crème anglaise, whipped cream, and egg whites for a smooth make-ahead dessert.

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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.

Custard-Infused Chocolate Mousse

RecipeShare Test Kitchen

Chocolate mousse made with crème anglaise, whipped cream, and egg whites for a smooth make-ahead dessert.

Desserts

High Energy

Prep Time

15 mins

Cook Time

mins

Total Time

135 mins

Servings

Chef's Tips

Chill the bowl before whipping cream for better volume.
Fold gently to avoid deflating the mousse.
Use high-quality chocolate for best flavor.

Tools Used

Saucepan Mixing Bowls Whisk Stand Mixer Spatula

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Ingredients

Scale

USMetric

Scale

Crème Anglaise

330 g milk
150 g superfine sugar
200 g egg yolks - about 12 large yolks

Chocolate Mousse

450 g dark chocolate - preferably Guanaja
600 g whipping cream
180 g egg whites - about 5½ large whites

Assembly

40 g dark chocolate - for grating on top

Instructions

Crème Anglaise

1
Heat the milk in a saucepan until steaming.
2
Whisk together sugar and egg yolks until pale.
3
Pour the hot milk over the yolk mixture while whisking.
4
Return to the heat and cook to 80°C (175°F), stirring constantly.
5
Remove from heat and set aside.

Chocolate Mousse

1
Melt the dark chocolate in a bain-marie.
2
Pour the warm crème anglaise over the melted chocolate and combine.
3
Whip the cream to soft peaks and gently fold into the mixture, leaving some streaks.
4
Whisk the egg whites to stiff peaks and fold into the mousse until smooth and airy.

Assembly

1
Pour the mousse into a mold or serving glasses.
2
Grate dark chocolate over the top.
3
Refrigerate for at least 2 hours before serving.

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Nutrition Facts

Serving Size: 1 portion

Calories 520

% Daily Value*

Total Fat 38g49%

Saturated Fat 15g75%

Trans Fat 0g

Cholesterol 210mg70%

Sodium 60mg3%

Total Carbohydrates 35g13%

Dietary Fiber 3g11%

Sugars 30g

Protein 9g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Custard-Infused Chocolate Mousse

Main Components

Custard Base

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.