Double-Layer Custard and Chocolate Mousse

  • 24 Jul - 30 Jul, 2021
  • Mag The Weekly
  • Cookery


For the Custard

· 200 ml double cream

· 500 ml whole milk

· 1 teaspoon vanilla extract

· 4 egg yolks

· 2 tablespoons corn flour

· 80 g golden caster sugar

For the Mousse

· 120 g dark chocolate

· 4 egg whites

· ¼ teaspoon lemon juice

· 20 g golden caster sugar


Put the cream, milk and vanilla extract in a pan and warm until just steaming. In a bowl, whisk the egg yolks with flour and caster sugar until smooth and pale. Slowly whisk the hot cream into the egg mixture until smooth. Return the custard mixture to the pan and cook until it forms thick custard, whisking all the time. Divide it among bowls. Cover and leave to set. For the mousse, melt the chocolate and then set aside to cool. In a bowl, whisk egg whites and lemon juice until it forms soft peaks. Slowly add the sugar, whisking between additions, until medium peaks form. Add a spoonful of egg whites into the melted chocolate, stir in until combined. Add the chocolate mixture to the remaining egg whites and fold in until fully incorporated. Place heaped spoonfuls of the mousse on top of the custard. Finish by grating over dark chocolate or hazelnuts, and then leave in the fridge to set for a few hours.