Gordon's chocolate velvet

Gordon's chocolate velvet

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(4 ratings)

By

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Cooking time

Cook: 1 hr

Skill level

Moderately easy

Servings

Serves 6

Gordon Ramsay’s tips make this elegant dessert a sure winner

Nutrition and extra info

Nutrition info

Nutrition

kcalories
394
protein
5g
carbs
35g
fat
27g
saturates
13g
fibre
3g
sugar
19g
salt
0.23g

Ingredients

For the dark chocolate mousse

  • 150g dark chocolate (at least 60% cocoa solids)
  • 2 free range organic egg yolks
  • 50g caster sugar
  • 142ml carton double cream
  • 3 tbsp milk

For the white chocolate base

  • 40g white chocolate (broken up)
  • 4 Pompadour ice cream fan wafers or 35g cornflakes
  • 1 just-ripe mango
  • toasted almond flakes, for scattering

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Method

  1. For the dark chocolate mousse, break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted. Remove and cool to room temperature.
  2. Meanwhile, put the egg yolks, sugar and 3 tbsp cold water in a large bowl (the water slackens the mixture and stops it from going too thick). Using a hand-held electric whisk, beat to a thick, pale yellow foam that holds a trail when the beaters are lifted up, about 2-3 minutes. This is called a sabayon.
  3. Now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip). Beat until the mixture starts to become foamy and holds a soft shape – don’t overbeat.
  4. When the melted chocolate is the same temperature as the sabayon and whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed in. Tip the whipped cream gently into the chocolate sabayon mixture, and using a large metal spoon, gently fold together using a figure-of-eight action. Don’t worry if you have a few white flecks, that’s better than overmixing. Chill while you do the base.
  5. Break up the wafers in a bowl and, using the top of a rolling pin, crush roughly (not too fine).
  6. Melt the white chocolate as before, then mix into the crushed wafers.
  7. Peel the mango using a sharp knife. Cut off 18 thin slices.
  8. Divide half the white chocolate base mixture between six small glasses. Stick three mango slices down the side of each glass. then pipe the mousse using a piping bag fitted with a wide plain nozzle, about 2cm (or use a spoon) to fill a third of the glass. Spoon in another layer of white chocolate base mix and repeat with the last of the mousse. Scatter a few flaked almonds on top. Chill for an hour or two, until set.

Recipe from Good Food magazine, April 2004

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Comments

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sambarose's picture
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Maybe I should freeze it?!

sambarose's picture
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by mistake used single cream! :o
Did NOT look very nice but tasted great!
I used white chocolate for the mousse, and mixed the corn flakes with golden syrup instead! I think if I had used double cream it would have turned out much better... 4 stars...

gunnhak's picture
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Excellent mousse and not that hard to do.

topbanana's picture
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Very tasty and impressive looking dessert. Usually use cornflakes not wafers and it works very well.

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