This was not meant to be a mousse. This is in fact just an unfrozen ice cream that has actually become the most delicious rich chocolatey almost ganache-like mousse you could possibly imagine. I would have put it in my ice cream maker and turned it into ice cream but it was far too thick. I have learnt from experience that if the custard is too thick the paddle jams and you just get a slightly cold custard. Of course I could have just put it in the freezer and made it into ice cream the old-fashioned way but I’m afraid I never got that far. In fact, it didn’t occur to me until just now. Maybe because once I’d tasted it I just wanted to eat it as a mousse. Maybe that’s because I’m greedy. Or maybe it’s because I’m not really a chocolate ice cream kind of girl. Give me fruit any day for my ice cream.