507711655-Opera-Patisserie-Cedric-Grolet-1

CUSTARD IN CHOCOLATE
MOUSSE
Serves 8
Preparation time: 15 minutes
Resting time: 2 hours
For the crème anglaise
1⅓ cups (330 g) whole milk
¾ cup (150 g) superfine sugar
12 large (200 g) egg yolks (¾ cup plus 1 tablespoon)
For the chocolate mousse
1 pound (450 g) Guanaja chocolate
2½ cups (600 g) whipping cream
5½ large (180 g) egg whites (¾ cup)
For assembly
1½ ounces (40 g) Guanaja chocolate
For the crème anglaise
In a saucepan, heat the milk, then pour it over a mixture of the
superfine sugar and egg yolks beaten until pale. Return to the heat
and heat to 175°F (80°C).
For the chocolate mousse
Pour the crème anglaise over the chocolate (melted in a bain-marie).
Then add this mixture to the cream (previously whipped in an electric