Chokolademousse, chocolate mousse and mousse au chocolat. Three different names...but the same wonderful dessert, if you ask a Dane or a person with either an English or a French tongue. I fully understand why this dessert is a classic! I mean... how can you possibly not enjoy the taste of chocolate and the creamy texture!? The combination is sublime! I like dark chocolate, but sometimes I prefer more roundness to chocolate recipes and that’s where the sugar and vanilla come into the picture. The original recipe is made by Morten Heiberg, a Danish wonder in the world of desserts, a long side Markus Grigo. However, I’ve slightly changed it, and this is how I like to make my chocolate mousse now!
1 ½ dl whole milk
2 egg yolks (35 g)
25 g sugar
5 g vanilla sugar
100 g valrhona chocolate caraque 56 %, chopped
2 dl creamPrepare a crème anglaise by bringing the whole milk to the boil in a pan. Whisk yolks, sugar and vanilla sugar together in a bowl until white and fluffy. Pour the hot milk into this mixture continuing to stir. Return the mixture to the pan and stir until the temperature is 85 degrees celcius. Pour the mixture into the bowl again and stir to cool down a little. Add the chocolate. Cool down. Whip the cream until soft peaks form. Fold it slowly into the chocolate. Pour into 4-6 individual serving glasses and refrigerate for at least 2 hours before serving.