This was not meant to be a mousse. This is in fact just an unfrozen ice cream that has actually become the most delicious rich chocolatey almost ganache-like mousse you could possibly imagine. I would have put it in my ice cream maker and turned it into ice cream but it was far too thick. I have learnt from experience that if the custard is too thick the paddle jams and you just get a slightly cold custard. Of course I could have just put it in the freezer and made it into ice cream the old-fashioned way but I’m afraid I never got that far. In fact, it didn’t occur to me until just now. Maybe because once I’d tasted it I just wanted to eat it as a mousse. Maybe that’s because I’m greedy. Or maybe it’s because I’m not really a chocolate ice cream kind of girl. Give me fruit any day for my ice cream.
So why did I set out to make chocolate ice cream in the first place? Well this month Random Recipes teamed up with Bloggers Scream for Ice Cream for a joint challenge. We had to pick an ice cream recipe and I ended up with the chocolate ice cream recipe from Michel Roux’ Eggs. Unfortunately, as I haven’t ended up with ice cream, I’m not sure if that eliminates this from the challenge or not. Of course, I could have remade the ice-cream and not let the custard get so thick, but I’d have had to wait until we’d eaten all the mousse, and buy more cream, and fit it in between all the other sweet things I want to make at the moment. It was definitely good enough to get remade, but not this month.
150ml double cream
150ml milk (I used semi-skimmed)
80g caster sugar
3 egg yolks
100g plain chocolate
How to Make Chocolate Ice-Cream Mousse
1. Put the double cream, milk and sugar in a small saucepan and bring to the boil gently. Stir to dissolve the sugar.
2. Put the sugar and egg yolks in a bowl and whisk until the mixture has turned a pale yellowy colour and forms light ribbons.
3. Pour the cream mixture onto the sugar and egg mixture, whisking as you pour. Then pour the mixture back into the saucepan.
4. Stir the custard mixture over a low heat to thicken it. When it begins to thicken, take it off the heat and stir in the chocolate. I think my mistake was to let the custard get too thick at this stage.
5. Pour the custard into a measuring jug and stand the jug in a bowl of ice cubes to cool. If you are going to make ice cream, it is easier to pour the mixture from a measuring jug. If you are planning to leave it at chocolate mousse then any container is fine.
6. Eat the mousse. OR put it in an ice cream maker and good luck turning it into ice cream!