Next level chocolate mousse

Method

• step 1

  Pour the milk, 200ml of the cream, the vanilla and espresso into a small pan set over a low-medium heat and bring to a simmer. Meanwhile, put the egg yolks and 50g of the sugar in a heatproof bowl and beat using an electric whisk for 1-2 mins until slightly paler and thickened a little. Gradually pour the hot cream mixture over the yolks, whisking continuously, then return everything to the pan.

• step 2

  Cook over a low heat, stirring continuously using a heatproof spatula and scraping the bottom of the pan, until the mixture thickens lightly and coats the back of the spatula – don’t let it boil. Tip the chocolate and butter into a large heatproof bowl, then pour over the hot custard. Let stand for 30 seconds, then stir gently until the chocolate melts and the mixture is smooth and glossy. Leave to cool to room temperature, stirring occasionally – this is the crémeux.

• step 3

  For the mousse part, put the egg whites in a clean bowl, and beat to soft peaks using an electric whisk. Scatter in the remaining sugar and whisk again to stiff peaks.

• step 4

  In a separate bowl, whisk the remaining 150ml double cream to soft peaks. Stir a large spoonful of the whipped cream into the cooled chocolate crémeux to loosen it. Gently fold in the rest of the cream using a large metal spoon or spatula. Next, fold in a third of the meringue to lighten the mixture, then carefully fold in the rest until no white streaks remain. Make sure you scoop right to the bottom of the bowl so you don’t leave any dense chocolate crémeux behind. Spoon into a large serving dish and chill for at least 6 hrs or ideally overnight until the mousse is softly set.

• step 5

  To serve, dip a large serving spoon into a bowl of hot water, and drag it gently through the mousse to form smooth oval scoops. Serve in shallow bowls. For an extra flourish, use the back of the spoon to make a small dimple in the top. Drizzle over extra virgin olive oil and finish with a pinch of sea salt.