William Curley Chocolate Mousse


150ml Whipping cream

150ml Milk

60g Egg yolks

30g Caster sugar

400ml Whipping cream

320g Dark chocolate Blanco de Criollo


1. Place the whipping cream 300g and the milk into a pan and bring to the boil. Meanwhile, whisk the egg yolks and sugar together in a large mixing bowl until the mix becomes light in colour, about 2-3 minutes.

2. When the milk has boiled, pour half of it onto the egg yolk and sugar mixture and mix thoroughly.

3. Pour this mix back into the pan and cook over a low heat, stirring continuously, until the mixture is thick enough to coat the back of a spoon. (82-84°C)

4. Take off the heat and pass through a fine sieve (strainer) onto the chopped chocolate in a mixing bowl.

5. Using a spatula, mix until smooth and emulsified and leave to cool.

6. Place the whipping cream into a mixing bowl and whisk until soft peaks form. Alternatively, whisk in an electric mixer fitted with a whisk attachment.

7. Carefully fold the whipped cream into the chocolate mixture and use immediately.

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