This new recipe is from Mark Holland, the new Chef at Woolloomooloo’s iconic gastro-pub, The Tilbury Hotel. Try this dark chocolate mousse and tell us if you liked it in the comments !
375 ml double cream
250 ml whole milk
160 g egg yolk
100 g caster sugar
250 g dark chocolate (Vahlrona)
Method
- Whisk the egg yolks and sugar by hand until light and fluffy
- Bring the cream and milk up to the boil and remove from the heat
- Pour the boiling milk and cream over the chocolate and whisk together
- Add chocolate mix gradually to the egg yolk and sugar mix, whisking continuously
- Pour mix into shallow gastro container or terrine mould – 10 cm width, 20 cm length, 8cm deep
- Prepare a bain-marie. Place terrine mould in bain-marie and pour hot water until half way up the mould
- Bake at 150 degrees, uncovered for approximately 15-20 minutes until the top wobbles like a panna cotta
- Leave to set in the fridge overnight
- Remove the top baked crust with a spoon and quenelle a spoon on the plate with some fresh raspberries and vanilla ice-cream
Try more Mark Holland’s recipes: Baked Queen Scallops, Cauliflower, Brioche and Herb Crust
