For a change, you can replace the chocolate in these custard-based desserts with enough caramel to taste, and chill to set as butterscotch mousse. For a butterscotch recipe, click here. You won't need all the custard in the recipe given for this mousse. Save the rest for another dessert.
|200 g||Dark chocolate, we used 72 per cent Ghana (Main)|
|2 Tbsp||Cocoa powder|
|1 cup||Cream, and an extra dash to melt with the chocolate|
|1 cup||Custard, cooled, see recipe below (Main)|
Custard (makes 3 cups)
|1 ½ cups||Whole milk|
|½||Vanilla beans, split|
|1||Lemon, zested, or use zest of half an orange|
|4||Free-range egg yolks (Main)|
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- First make the custard. In a saucepan, heat full cream milk, caster sugar, vanilla bean pod and the zest of 1 lemon (or ½ orange) until just about boiling.
- Beat egg yolks, cornflour and ⅓ cup cream until smooth. Whisk the scalded milk on to the egg mix and return to the saucepan. Heat gently, stirring constantly with a wooden spoon, until it thickens. Strain through a fine sieve. Cool.
- To make the mousse, melt chocolate, cocoa powder, butter and a dash of cream, stirring until smooth. Gently fold chocolate into 1 cup of cooled custard then gently fold in 1 cup whipped cream. Spoon into small dishes or espresso cups and refrigerate until set. They will set firm. For a softer mousse add more custard to the mix.
Check out Ray McVinnie's video:How to make chocolate shards