Chocolate Mousse with Vanilla Custard Sauce

Certainly! Here's a detailed, step-by-step recipe for **Chocolate Mousse with Vanilla Custard Sauce**, complete with rich textures and contrasting flavors to impress guests or enjoy as a special treat.

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## 🍫 Chocolate Mousse with Vanilla Custard Sauce

**A Decadent Dessert of Airy Chocolate and Silky Vanilla Cream**

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### **Introduction**

Chocolate mousse is a timeless dessert that speaks elegance with every bite. When paired with a smooth, fragrant vanilla custard sauce (also known as crème anglaise), it transforms into a sophisticated dish worthy of fine dining. The contrast between the dark, fluffy mousse and the light, sweet custard creates a beautiful balance of flavors and textures. This recipe serves 6 to 8 people and takes approximately 1.5 hours to prepare (plus chilling time).

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## PART 1: Chocolate Mousse

### **Ingredients**

* 200g (7 oz) bittersweet or dark chocolate (60–70%), chopped

* 3 tablespoons unsalted butter

* 4 large eggs, separated

* ⅓ cup granulated sugar (for yolks)

* 1 tablespoon instant espresso (optional, enhances chocolate flavor)

* 1 teaspoon vanilla extract

* 1 cup heavy cream

* Pinch of salt

* Optional: whipped cream and chocolate shavings for garnish

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### **Instructions**

#### **Step 1: Melt the Chocolate**

In a heatproof bowl, combine the chopped chocolate and butter. Place the bowl over a pot of simmering water (double boiler method) and stir occasionally until smooth. If using, add the instant espresso to the mixture while it’s melting. Once fully melted and combined, remove from heat and let it cool slightly.

#### **Step 2: Beat the Egg Yolks**

In a separate bowl, whisk the **egg yolks** with **⅓ cup sugar** and **vanilla extract** until thick, pale, and creamy. This will take 2–3 minutes with a hand or stand mixer. Once done, gradually mix in the slightly cooled chocolate mixture until smooth and uniform.

#### **Step 3: Whip the Egg Whites**

In a clean mixing bowl, beat the **egg whites** with a **pinch of salt** until stiff peaks form. This gives the mousse its airy texture. Carefully fold the egg whites into the chocolate mixture in three parts, using a rubber spatula. Be gentle to avoid deflating the volume.

#### **Step 4: Whip the Cream**

In another bowl, whip the **heavy cream** until soft peaks form. Fold the whipped cream into the chocolate base, again being gentle to preserve the fluffiness.

#### **Step 5: Chill the Mousse**

Spoon the mousse into individual serving glasses or ramekins. Cover and chill for at least **3 hours**, or preferably overnight for best texture.

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## PART 2: Vanilla Custard Sauce (Crème Anglaise)

### **Ingredients**

* 1 cup whole milk

* 1 cup heavy cream

* 1 vanilla bean (or 2 teaspoons pure vanilla extract)

* 4 large egg yolks

* ⅓ cup granulated sugar

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### **Instructions**

#### **Step 1: Heat the Milk and Cream**

In a medium saucepan, combine **milk** and **cream**. If using a **vanilla bean**, split it lengthwise and scrape the seeds into the pot, then add the pod as well. Bring the mixture to a gentle simmer over medium heat. Do not boil. Once small bubbles form at the edges, remove from heat and let it steep for 10 minutes.

#### **Step 2: Beat the Yolks and Sugar**

In a bowl, whisk **egg yolks** and **sugar** until light and creamy. Gradually pour the warm milk mixture into the yolks, whisking constantly to prevent the eggs from curdling.

#### **Step 3: Cook the Custard**

Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the sauce thickens slightly and coats the back of the spoon (about 170°F or 77°C). Do not allow it to boil or it may curdle.

Remove from heat immediately and strain through a fine sieve into a clean bowl to remove any bits of cooked egg and the vanilla pod. Stir in vanilla extract if using instead of the bean. Let it cool, then refrigerate until ready to serve.

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## 🍮 Assembling the Dessert

To serve, spoon a generous amount of **cold vanilla custard sauce** onto a plate or shallow bowl. Place a scoop or quenelle of chocolate mousse on top or to the side. Garnish with **whipped cream**, **shaved chocolate**, or **fresh berries** for color and brightness.

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### **Tips & Variations**

* For extra depth, add a tablespoon of liqueur like Grand Marnier, Kahlua, or Chambord to the chocolate mixture.

* Use pasteurized eggs if you’re concerned about raw egg whites, or substitute with stabilized whipped cream (though the texture may change).

* The mousse and custard can be made a day in advance—perfect for entertaining!

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### **Conclusion**

This **Chocolate Mousse with Vanilla Custard Sauce** is a restaurant-quality dessert that combines rich, creamy chocolate with a silky-smooth vanilla base. Though it requires some careful steps, the result is well worth the effort—light, luscious, and irresistibly elegant.

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