This is a simple and delicious pudding that can be made ahead of any entertaining. It’s a silky mousse made with an egg custard base, so no raw eggs in this mousse! The addition of gelatine means it sets beautifully.
I use rosemary, this hardy, evergreen herb lots in my cooking during the winter months. Infusing a couple of sprigs when making the custard gives it a festive and aromatic lift, turning it into something special and at the same time enhances the depth of the chocolate.
Ingredients
- 100g 70% cocoa solids chocolate
- 125ml full cream milk
- 125ml double cream
- 3 eggs
- 40g sugar
- 2 sheets of gelatine
- 3 sprigs of rosemary
Method
Soften the gelatine in enough cold water to cover the sheets. Place the milk, cream and rosemary in a saucepan and bring to the boil. Then take off the heat. Whisk the eggs and sugar together in a bowl until smooth.
Pour the hot milk/cream/rosemary onto the egg/sugar mixture whilst continuing to whisk.
Put the mixture back into the saucepan and using the induction hob set at number 3 or over a low heat, stir continuously until the custard thickens and do not boil otherwise it will curdle. (Using the induction gives you controllable heat when making custard). Then pour the hot custard through a sieve into a bowl. Then melt the drained gelatine into the custard and the chocolate. Whisk until melted and smooth. Pour the mousse into a lined loaf and set in the fridge overnight. Decorate with fresh rosemary.
About Philippa Vine
Philippa Vine is a cookery tutor, food writer, and passionate advocate for British seasonal cooking. Based on her working farm in Arlington, East Sussex, she showcases the warmth and versatility of ESSE Range Cookers in her farmhouse kitchen. A long-time ESSE collaborator and former Farmers Weekly columnist of 12 years, Philippa champions honest, homegrown ingredients through her cookery courses, product development work, and seasonal recipes featured on esse.com and @ESSE1854. Follow her @philippavinecooking.
