Red Currant Bakery

Chocolate Custard Ganache
0 Finely chop the dark chocolate and place in a medium, heat safe mixing bowl.
2 In a small sauce pot, whisk together the sugar, cocoa powder, and salt.
3 Pour in the milk and whisk to combine. Then, pour in the vanilla and drop in the egg yolk before whisking once more.
4 Place the pot over medium heat and whisk. Continue to whisk until the mixture just starts to steam and barely bubble.
5 Remove the pot from the heat and pour over the chopped chocolate in the bowl. Whisk until all the chocolate has melted in.
6 Allow the mixture to cool to room temperature or slightly colder, whisking every 10-15 minutes. It should become nice and thick like the inside of a truffle but not hard. To speed up the process, place the bowl in an ice bath or on an ice pack.
Whipped Cream
8 Once cooled, thick, and glossy, whip the cream.
9 Pour the cold heavy cream into a mixing bowl and whisk either by hand or with an electric mixer on medium speed until soft peaks form. I'm talking, just lines that stay once you stop the mixer. Not mountainous peaks.
10 Add half of the whipped cream into the cooled chocolate mixture and use a flat rubber spatula to fold the cream in. Be careful not to just stir it in as this will deflate the cream and leave you with a dense mousse.
11 Once fully incorporated, fold in the second half of the whipped cream.
12 The mousse can be served immediately or first portioned out and stored in the fridge to allow it to firm up slightly before serving.
13 Optionally top with a little more whipped cream and grated chocolate or cocoa powder.