Tag Archives: chocolate

Dark chocolate mousse

A chocolate mousse is only as good as the chocolate you use so try to use good quality. I don’t like using too much sugar in my mousse and don’t use cream, to me a chocolate mousse should taste first and foremost of chocolate with a little sugar as seasoning, I feel cream tends to dilute the chocolate taste and too much sugar dominates. Bolton Hotel Artisan Restaurant 21

Dark Chocolate Mousse
Serves 8
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Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Chocolate Mousse
230g good dark chocolate (such as Monticristi 70%)
4 eggs
1 lemon
30g sugar
15ml brandy (optional, can substitute with a couple of drops of vanilla essence)
For the Mousse
Separate the eggs and lightly break up the whites.
Place the sugar in a pot with a little water and a squeeze of lemon juice; bring to the boil for 1 minute.
Whisk the whites using a mixing machine with the whisk attachment on a high speed setting; continue for five minutes or until stiff peaks are formed.
While the whites are being whisked, gently pour the sugar syrup down near the side of the bowl so that it is incorporated gradually.
Melt the chocolate gently and beat in the yolks and brandy. You may need to add a tablespoon of boiling water if the chocolate seizes at this point.
Fold in the beaten whites in three parts.
Pour into moulds or glasses and chill in the fridge until set.
Serve with your choice of garnish such as wafers, toasted almonds or berries.
MacLean Fraser http://macleanfraser.com/

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Chocolate tart with blackberry compote & vanilla crème fraiche

With anything rich and creamy as this it is good to serve with something that acts as a foil and cuts through  the richness of the custard filling. Here I serve with blackberries and creme fraiche. Try and use the best quality chocolate and let it shine. I don’t use any sugar in the chocolate filling, I want to taste the chocolate, not sugar. Copy of A48W3492  

Chocolate Tart w blackberries and creme fraiche
Serves 10
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Prep Time
50 min
Cook Time
45 min
Total Time
1 hr 35 min
Prep Time
50 min
Cook Time
45 min
Total Time
1 hr 35 min
Sweet Pastry
125g Butter
125g Sugar
250g Flour
1 Egg
Flour for dusting
Melted butter
Blind baking rice
Eggwash
Chocolate Custard
600ml Cream
80ml milk
4 egg yolks
2 vanilla pod
480g chocolate
4 star anise
Vanilla Creme Fraiche
80g Creme Fraiche
1 Vanilla pod
Icing sugar to taste
Blackberry Compote
150g Sugar
100ml water
150g Blackberries
Sweet Pastry
Cream butter and sugar, add flour and egg, mix to combine.
Rest for 30 minutes.
Roll out pastry and chimise the tart tin with melted butter and flour.
Dock the pastry, line with baking paper filled with rice and blind bake at 140˚C until cooked.
Eggwash and return to the oven for 1 minute.
Cool.
Chocolate Custard
Scald the cream and milk with the split/scraped vanilla pod and star anise.
Whisk onto the egg yolks and then whisk in the chocolate.
Pass.
Pour custard into pastry case and cook at 140˚C until there is a slight wobble, about 20-35 minutes depending on your oven.
Vanilla Creme Fraiche
Scrape the seeds from the vanilla pod.
Mix the creme fraiche with the seeds and icing sugar to taste - not too sweet.
Blackberry Compote
Bring sugar and water to the boil, simmer for about 2-3 minutes.
Add blackberries to the pot and simmer for 2 minutes then remove from the heat.
MacLean Fraser http://macleanfraser.com/
     

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