This creation was one part of the Ohh La La dessert quartet made for the marriage course. See Sweet Goodness For The Sake of Love post.
This simple chocolate dessert is a hybrid of chocolate mousse and chocolate custard pots.

I wanted to make a chocolate mousse that was not just rich chocolate and cream and not containing raw egg as it was for a crowd that I knew had some pregnant women in. It also had to be in the right sized presentation dish and I was not going to risk my 20+ mini latte glasses by baking chocolate pots in the oven.

So, with a nod to Heston Blumenthal, I made what I am calling chocolate Moussetard. Even Heston uses commercial custard (see his Exploding cake recipe). Read on.
It set well, was silky smooth, chocolatey enough but not sickeningly solid chocolate ganache (which in itself is wonderful but not what I was looking for).

Chocolate Moussetard (c) with Pedro Ximinez:    

Ingredients:
175 g cream
1 1/2 cups gluten free commercial custard (Fresh, with no artificial junk in. Found in the dairy section at the supermarket)
170g dark chocolate 70%, melted over hot water or carefully in the microwave.
2 tbs Pedro Ximinez sherry

Method:
Heat cream and custard together in microwave-proof glass bowl until just to the boil. Whisk in Pedro Ximinez.
Stir into melted chocolate that is sill warm. Mix until smooth.
Pour into bowls or glasses that are on the smaller side. Chill for at least 3 hours.
Take out of fridge 15 mins or so before serving to allow the flavours to come through and the texture to be not too firm.