Gordon's chocolate velvet
- Preparation and cooking time
- More effort
- Serves 6
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
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 5
Break up the wafers in a bowl and, using the top of a rolling pin, crush roughly (not too fine).
- STEP 6
Melt the white chocolate as before, then mix into the crushed wafers.
- STEP 7
Peel the mango using a sharp knife. Cut off 18 thin slices.
- STEP 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.