> Recipes > Chocolate mousse

Night and day

Night and day

Night and day

  • Dessert
  • medium
  • 4
  • 60 minutes, plus overnight setting time

PT1H

Why not try?

1
First make the crème pâtissière, which will form the base of the mousse. Heat the milk and vanilla pod in a heavy-based saucepan until it simmers, then take off the heat
  • 240ml of milk
  • 1/2 vanilla pod
2
Whisk the egg yolks and sugar to thin ribbon stage, then whisk in the flour
  • 3 egg yolks
  • 45g of caster sugar
  • 45g of plain flour
3
Pour and whisk the milk into the egg yolk mix, and return to a clean, heavy-based saucepan
4
Place the pan on the heat and stir constantly, but do not allow to boil. Keep stirring for 2-3 minutes, until the custard coats the back of the spoon. Mix in the gelatine and remove from the heat
5
Melt the dark chocolate pellets over a large pan of simmering water, ensuring the bowl does not touch the surface of the water.
  • 100g of dark chocolate pellets
6
Add half of the crème pâtissière and the whisky to the chocolate and mix well to combine. Remove from the heat and allow to cool to room temperature
  • 25ml of whisky
7
Whisk the double cream until thickened, but be careful not to overwhip or the cream will separate. Use a large spoon to fold the cream into the chocolate custard mixture
  • 165ml of double cream
8
Repeat the previous steps, this time using the white chocolate pellets and Cointreau
  • 135g of white chocolate pellets
  • 165ml of double cream
  • 25ml of Cointreau
9
Pour the dark chocolate mousse into the base of a terrine-shaped container until half full and level out the surface with a palette knife
10
Next, pour over the white chocolate mousse to fill the terrine and level the surface once more. Place in the fridge and allow to set overnight. Once set, serve with your choice of puréed fruit

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Ingredients

Metric

Imperial

Crème pâtissière

  • 240ml of milk
  • 3 egg yolks
  • 45g of caster sugar
  • 45g of plain flour
  • 1/2 vanilla pod

Dark chocolate mousse

White chocolate mousse

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