Mom’s Favourite: Chocolate Indulgence


It is no secret that chocolate is the ultimate indulgence! Instead of buying just another box of chocolates this Mother’s Day, treat mom to something special – a decadent homemade chocolate dessert!

This rich, dark and delicious dessert showcases different percentages of chocolate in different textures, creating the ultimate chocolate treat. Warning – she might not want to share!

70% chocolate sorbet, 68% chocolate délice, 64% chocolate mousse

This recipe can be enjoyed by 10 guests or by 1 late at night….

At the restaurant, we use only Valrhona chocolate. It is 100% traceable and the flavour is perfect. You can use any REALLY GOOD chocolate for this dish. I know it’s expensive, but it is CHOCOLATE after all.

Ingredients

For the sorbet

  • 4.5 cups water
  • 1 cup sugar
  • 500g 70% chocolate

For the délice

  • 2 whole eggs
  • 325ml cream
  • 140ml milk
  • 360g 68% chocolate

The mousse

  • 255g 64% chocolate
  • 5 tbsp sugar
  • 6 egg yolks
  • 1.5 cup cream
  • 1 cup cream

Instructions

For the sorbet

  1. Place the chocolate in a bowl. Heat the water and the sugar to boiling point and pour over the chocolate. Whisk the mixture to make sure it’s smooth. We strain the mixture through a fine sieve to make it extra smooth but I understand if you can’t wait that long….
  2. Place the mixture in an ice cream machine and churn.

For the délice

  1. In a bowl, beat the eggs, just enough to break them up. Heat the milk and cream to just under boiling point. Add the milk mixture to the eggs and keep whisking to create a custard. Pour the hot custard over the chocolate and whisk until the chocolate has melted.
  2. Pour the mixture into a small roasting tray lined with cling wrap and leave it to set in the fridge.  At this stage, you can dip your finger in (when no one is watching) to “make sure it’s perfect”.
  3. For the last part….

The mousse

  1. Create a custard by adding the milk, cream, egg yolks and sugar to a medium saucepan over medium heat. Stir the mixture continuously to prevent it curdling. When the mixture can coat the back of a spoon it’s ready. While the custard is still hot, add the chocolate to a blender and pour the custard over the chocolate.
  2. Blend until everything is smooth and thick. Put the mousse in a piping bag and let it set in the fridge.
  3. Again now is the time to taste (when no one is watching).
  4. You will see that the mousse is a denser and creamier mousse. It can also be used for cake fillings as it holds up better.
  5. Arrange any way you like for your guests with some chocolate shortbread and berries or just enjoy in a bowl on your own.


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