A delicious soft chocolate mousse suitable for filling cakes, the consistency of this chocolate mousse prepared with a Creme Anglaise is quite fluid. After resting in the fridge, it will acquire a smooth and melting structure.
Start preparing a traditional Creme Anglaise. Bring the milk and fresh cream to a boil.
Mix the egg yolks with the sugars and dilute with the hot milk.
Bring to the heat and cook at 84°C (183°F), stirring constantly. Cooking temperature is extremely important.
Pour the boiling cream Anglaise over the chopped chocolate, straining it through a sieve.
Allow the chocolate to melt and mix with a blender to homogenize the emulsion.
Cover the mousse with food contact film and chill at+4°C (39°F) until cool.
Add the semi-whipped cream to the mousse, stirring gently with a spatula from the bottom up.
You can replace the dark chocolate with milk or white chocolate without changing the recipe.Pay particular attention to the cooking of Creme Anglaise, which must not exceed 85°C (185°F). An empirical method to test cooking is to dip a spoon in the custard and make sure a thin and persistent film remains on the back. As creme Anglaise does not have any starch, it will easily break up if we exceed the coagulation temperature of eggs.