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Double-Layer Custard and Chocolate Mousse

 For the Custard
 200 ml double cream
 500 ml whole milk
 1 tsp vanilla extract
 4 egg yolks
 2 tbsp corn flour
 80 g golden caster sugar
 For the Mousse
 120 g dark chocolate
 4 egg whites
 ½ tsp 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.