Filomena’s vasetto di crema chocolate mousse

Yields Serves 6
Filomena’s vasetto di crema chocolate mousse
(Anne Cusack / Los Angeles Times)

In a saucepan, whisk together the egg yolks, sugar, milk and cream, and then cook over medium-high heat until the mixture thickens to a custard-like consistency. Remove from heat and gently stir in the chocolate until the chocolate is melted and incorporated.


Strain the mixture to remove any lumps, then divide the custard among 6 ramekins or tea cups. Cover with plastic wrap and refrigerate until chilled and set, at least 2 hours.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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