Ingredients

The following ingredients have 4 Servings
  • 150 ml double cream
  • 150 ml milk (I used semi skimmed)
  • 80 g caster sugar
  • 3 egg yolks
  • 100 g plain chocolate

Instruction

  • Put the double cream, milk and sugar in a small saucepan and bring to the boil gently.   Stir to dissolve the sugar.
  • Put the sugar and egg yolks in a bowl and whisk until the mixture has turned a pale yellowy colour and forms light ribbons.
  • Pour the cream mixture onto the sugar and egg mixture, whisking as you pour.   Then pour the mixture back into the saucepan.
  • Stir the custard mixture over a low heat to thicken it.   When it begins to thicken, take it off the heat and stir in the chocolate.  I think my mistake was to let the custard get too thick at this stage.
  • Pour the custard into a measuring jug and stand the jug in a bowl of ice cubes to cool.   If you are going to make ice cream, it is easier to pour the mixture from a measuring jug. If you are planning to leave it at chocolate mousse then any container is fine.
  • Eat the mousse. OR put it in an ice cream maker and good luck turning it into ice cream!