For the crème chaud-froid
120 ml double cream
3 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons cold water
2 teaspoons powdered gelatin
For the chocolate mousse
2 teaspoons powdered gelatin
2 tablespoons cold water
3 egg yolks
100 grams sugar
120 ml hot milk
250 grams high quality chocolate
350 ml double cream
Preparation
For the crème chaud-froid , butter a 9 x 5" loaf pan lightly. Line with a 4" strip of parchment paper down the middle - it needs to be long enough to hang over on both ends of the pan. Heat the double cream until hot but not boiling. Add sugar and extract; stir well and set aside. In a small, microwave-safe bowl, sprinkle gelatin over cold water, let stand for 1 minute, then microwave gelatin for about 10 seconds - it should be liquid. Mix with hot cream mixture. Pour cream mixture into loaf pan and refrigerate for 15 minutes, or until set.
For the chocolate mousse, in a medium saucepan sprinkle gelatin over water. Let stand for 1 minute. Whisk the eggs and sugar with a wire whisk, slowly pouring in the hot milk. Cook this over medium heat, stirring constantly, for about 5 minutes or so. When done, it should be thick enough to coat the back of a spoon. Stir in gelatin and melted chocolate and blend until chocolate has melted and even in color. Set it aside to cool.
Whip cream until stiff peaks form, then gently fold the whipped cream into the chocolate mixture until well blended. Pour mousse into the loaf pan and smooth the top. Cover and refrigerate for at least 3 hours, or up to 2 days. To unmold, run a knife around the top edge of the mousse. Turn pan over on a serving platter and gently tug the paper until the pâté releases. Peel off parchment, slice, and serve.
Recipe adapted from Sprinkle bakes original recipe.
