Mousse Au Chocolat Chaud Et Glace À L'orge Recipe

Warm Milk & Infuse Malt

In a medium saucepan, combine 300 ml whole milk and 200 ml heavy cream with 60 g malted barley powder and a pinch of salt. Warm over medium heat until just simmering (bubbles at the edge), whisking to dissolve the malt powder. Remove from heat and let steep for 10 minutes, whisking occasionally to prevent settling.

Temper Egg Yolks

In a bowl, whisk 4 egg yolks with 60 g sugar and 1 tsp cornstarch (if using) until pale and slightly thickened. Slowly ladle about 120 ml of the warm malted milk into the yolks while whisking constantly to temper.

Cook Custard

Return the tempered yolk mixture to the saucepan with the remaining milk mixture. Cook over low–medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 5–8 minutes, temperature ~82–84°C / 180–183°F). Do not boil.

Finish & Chill

Remove from heat, stir in 1 tsp vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids. Cool slightly, then refrigerate until fully chilled (at least 4 hours or overnight) — cover to prevent a skin forming.

Churn

Once chilled, churn in an ice cream maker according to the manufacturer's instructions until soft-set (about 20–30 minutes). Transfer to a container and freeze at least 2 hours to firm up.

Prepare Chocolate

Place 200 g chopped bittersweet chocolate and 30 g butter in a heatproof bowl. Set aside.

Warm Milk

In a small saucepan, heat 100 ml whole milk with a pinch of sea salt until just simmering. Remove from heat.

Make Sabayon (Egg Yolk Custard)

In a heatproof bowl set over (but not touching) simmering water (double boiler), whisk together 4 egg yolks and 40 g sugar until light and slightly thickened. Gradually pour the hot milk into the yolk mixture while whisking continuously to temper and incorporate the milk.

Emulsify with Chocolate

Pour the warm yolk-milk mixture over the chopped chocolate and butter. Let sit 30 seconds, then whisk until smooth and glossy, forming a warm chocolate sabayon. Stir in 1 tsp vanilla extract.

Whip Cream & Fold

Whip 100 ml heavy cream to soft peaks. Gently fold about one-third of the whipped cream into the warm chocolate to lighten, then fold in the remaining cream until uniform and airy. The mousse should be warm (not hot) — serve immediately with ice cream which will melt around it for contrast.

Scoop a generous portion of malt ice cream into warm shallow serving bowls or ramekins.

Spoon warm chocolate mousse alongside or over the ice cream so the mousse stays warm and the ice cream begins to soften slightly — contrast of temperatures is desired.

Top with a dollop of lightly whipped cream if desired, dust with cocoa powder or grated chocolate, and sprinkle toasted barley or malted crunch for texture.

Serve immediately. Recommended serving size: one ramekin per person while mousse is warm and ice cream slightly softened.