6 Chocolate Mousse Cups

The perfect recipe for making ahead of time and pulling out when you have your third impromptu Christmas drinks for the week.

I’ve been making and tweaking this recipe since I was 19. It’s called a pate de bomb, or so the French say. It never fails to disappoint, and I never fail to spend the rest of the afternoon licking the bowl.

What you’ll need

a small saucepan with 200g of Egg Yolks, 60g of Milk, 90g of Thickened Cream and 120g of Sugar.

a mixing bowl with 800g Cold Thickened Cream.

a microwave safe bowl with 460g of good Dark Chocolate

a bowl with ice water and 12g of gelatine sheets

and a few other things (put aside separately)

  • A Whisk

  • A Spatula

  • 6 of your favourite mugs, or bowls

  • A spare 800g of cream if this is your first time whipping cream

  • A nice cup of tea, or brandy, or both.

What to do

Bloom the gelatine. OMG what a crazy sounding direction. This just means soak the gelatine in the ice water for 5 minutes, then squeeze it out like a damp towel to get rid of any excess water. It should be soft and squishy. Put it aside.

Whip the cream. Whip the cream (with help from a kitchen-aid) until almost at a stiff peak. If you go to far you’ll have made butter, in which case great news! - you have butter for breakfast tommorow. Once the cream is whipped pop it into the fridge until it’s needed.

Melt the chocolate. SLOWLY! Break the chocolate up into small pieces and microwave for 30 seconds at a time, mixing in-between, until fully melted.

Cook the custard. Next up have a drink of your cuppa, or brandy, and pop the small saucepan onto the stove. You can put it on whatever heat you like, I like high - I'm rather impatient when cooking.. honestly though the temperature will only change how long this step takes. Whisking constantly and with a bit of effort, bring the mix to the boil, then remove from the heat immediately.

Finish it off. Add the gelatine into the saucepan and whisk until dissolved. Then add the chocolate all in one go and mix until smooth. Finally, add half the cream and whisk until smooth, then the other half. Voila. Almost done - pour or scrape or spoon the mix somewhat evenly amongst your six vessels and put into the fridge to set. If you’ve got smelly cheese in there, maybe pick a different shelf.

Be sure to post a picture and tag us on Instagram if you love the mousse! @kenyak.choc