Mark Holland’s Decadent Baked Dark Chocolate Mousse Recipe

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

1. Whisk the egg yolks and sugar by hand until light and fluffy
2. Bring the cream and milk up to the boil and remove from the heat
3. Pour the boiling milk and cream over the chocolate and whisk together
4. Add chocolate mix gradually to the egg yolk and sugar mix, whisking continuously
5. Pour mix into shallow gastro container or terrine mould – 10 cm width, 20 cm length, 8cm deep
6. Prepare a bain-marie. Place terrine mould in bain-marie and pour hot water until half way up the mould
7. Bake at 150 degrees, uncovered for approximately 15-20 minutes until the top wobbles like a panna cotta
8. Leave to set in the fridge overnight
9. 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