Mousse Au Chocolat Chaud Et Glace À L’orge Recipe

Prepare chocolate base

Place the chopped bittersweet chocolate and butter in a heatproof bowl. Set aside. In a small saucepan, combine milk and half the sugar (20 g) and warm over medium heat until it just begins to steam and small bubbles form at the edge (do not boil). Pour the hot milk over the chocolate and let sit for 1 minute to soften, then stir gently until smooth and glossy. Stir in vanilla and a pinch of salt. Keep warm over a bain-marie (set the bowl over a pot of gently simmering water) to maintain a warm, pourable mousse texture.

Whisk egg whites

In a very clean, dry bowl, whisk the egg whites with the remaining 20 g sugar until they hold medium-stiff glossy peaks (soft peaks that hold but still slightly bend). This can be done by hand or with an electric mixer. Take care that the whites are at room temperature for best volume.

Combine mousse

Temper one large spoonful of the warm chocolate mixture into the whipped egg whites to lighten them (add roughly 2 tbs of chocolate to whites and fold gently). Then fold the lightened whites back into the remaining warm chocolate in two additions using a large spatula and broad motions to preserve air: cut down through the center, sweep the spatula along the bottom and bring mixture up over the top. Fold until homogenous but still airy. Keep warm: either cover the bowl and place over the warm bain-marie off direct heat or portion into warmed serving bowls. The mousse should be warm but not hot; if chocolate cools too much, briefly rewarm over the bain-marie and fold gently before serving.

Heat milk and malt

In a medium saucepan, combine the milk, cream, malted milk powder, and half the sugar (25 g). Whisk to dissolve the malt and sugar. Warm over medium heat until the mixture is hot and small bubbles form around the edge (do not boil), whisking occasionally to fully dissolve the malt powder.

Make custard base

Whisk the egg yolks with the remaining 25 g sugar until pale and slightly thickened. Slowly temper about one cup (approximately 150 ml) of the hot malted milk into the yolks, whisking constantly. Pour the tempered yolk mixture back into the saucepan with the rest of the hot milk and 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 (temperature ~78–82°C / 172–180°F). Do not boil or scramble the eggs.

Finish and cool

Remove the custard from heat and stir in vanilla and a pinch of salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and ensure silkiness. Cool to room temperature by setting the bowl in an ice bath and stirring occasionally. Once cooled, cover and refrigerate until thoroughly chilled (at least 3 hours, preferably overnight).

Churn

Churn the chilled custard in an ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency. During the last minute of churning, add the crushed malted crumbs (2 tbs) to incorporate a bit of texture. Transfer to a container and freeze for at least 2 hours to firm up.

Spoon or pipe the warm chocolate mousse into warm shallow bowls or wide-rimmed dessert plates (about 100–120 g mousse per serving). Quickly place a generous scoop (about 1/2 cup) of malt ice cream alongside or on top of the mousse so it begins to melt slightly into the warm chocolate. Sprinkle with cocoa nibs or grated chocolate and the remaining 1 tbs crushed malted crumbs for texture. Serve immediately so the contrast of warm mousse and cold malt ice cream is enjoyed.