Chocolate Mousse

Chocoholics won’t be able to resist the smooth, creamy richness of this classic chocolate mousse from artisan chocolatier Max Vauché. Rich yet light, it’s an effortlessly elegant end to a special meal…

Serves 6-8

INGREDIENTS

• 180g milk
• 200g heavy cream
• 55g egg yolks
• 30g sugar
• 250 g dark chocolate

METHOD

1. Heat the milk and 100g of the cream together in a saucepan until just boiling.
2. In a separate bowl, whisk the sugar and egg yolks until light and slightly thickened.
3. Slowly pour the hot milk mixture over the yolks and sugar, whisking constantly.
4. Return the mixture to the pan and cook gently, stirring, until it reaches 85°C, thick enough to coat the back of a spoon (do not boil).
5. Transfer to a bowl and whisk with an electric mixer until completely cooled.
6. In another bowl, whip the remaining cream to soft peaks.
7. Melt the chocolate, then gradually pour the cooled custard into the melted chocolate, stirring until smooth and glossy.
8. Immediately fold in the whipped cream until smooth and evenly mixed.
9. Keep in the fridge and serve when completely chilled.

Recipe courtesy of artisan chocolate maker and roaster Max Vauché, based in Bracieux (Loir-et-Cher) and nestled between the Châteaux of Chambord and Cheverny.

www.maxvauche-chocolatier.com

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Lead photo credit : Mousses