CUSTARD-BASED CHOCOLATE MOUSSE
Weigh the chocolate according to its cocoa content:
12 ¾ oz. (360 grams) MANJARI 64% chocolate
2 egg yolks
2 tablespoons (1 ounce/25 grams) granulated sugar
½ cup plus 1 teaspoon (130 ml) whole milk
Well-chilled whipping cream, divided as follows: ⅔ cup (150 ml) plus 1 ¾ cup (400 ml)
- Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).
- Prepare the pouring custard (crème anglaise). In a mixing bowl, beat the egg yolks with the sugar until thick and pale.
- Pour this mixture into a saucepan, add the milk and 2/3 cup (150 ml) whipping cream, and simmer over low heat. The liquid should thicken slightly and coat the back of a spoon. The temperature should be between 180°F-183°F (82°C-84°C).
- Remove from the heat and pour the custard into a deep mixing bowl. Process for a few seconds with an immersion blender for a smooth, creamy texture.
- Gradually pour one-third of the hot custard over the melted chocolate. Using a flexible spatula, mix it in energetically, drawing small circles to create an elastic, shiny “kernel.”
- Incorporate the second third of the custard, using the same procedure. Repeat with the last third. Process with an immersion blender for a smooth, creamy texture.
- Using a whisk or an electric beater, whip 1 2/3 cup (400 ml), well-chilled cream until it is just lightly whipped.
- When the chocolate-custard reaches a temperature of 113°F-122°F (45°C-50°C), fold in one-third of the softly whipped cream. Carefully fold in the remaining cream with a flexible spatula. Chill for 12 hours.
*Chefs’ note: It is important to thin the chocolate-custard mixture with one-third of the softly whipped cream to bring it to a texture similar to that of the cream. This enables you to retain maximum volume when folding in the rest.