Gordon's chocolate velvet

Gordon's chocolate velvet

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Cook: 1 hr

More effort

Serves 6
Gordon Ramsay’s tips make this elegant dessert a sure winner

Nutrition and extra info


  • kcal394
  • fat27g
  • saturates13g
  • carbs35g
  • sugars19g
  • fibre3g
  • protein5g
  • salt0.23g
Save to My Good Food
Please sign in or register to save recipes.


    For the dark chocolate mousse

    • 150g dark chocolate (at least 60% cocoa solids)
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 2 free range organic egg yolks
    • 50g caster sugar
    • 142ml carton double cream
    • 3 tbsp milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    For the white chocolate base

    • 40g white chocolate (broken up)
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    • 4 Pompadour ice cream fan wafers or 35g cornflakes
    • 1 just-ripe mango
    • toasted almond flakes, for scattering


      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    20th Sep, 2010
    Maybe I should freeze it?!
    20th Sep, 2010
    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...
    12th Aug, 2009
    Excellent mousse and not that hard to do.
    8th Nov, 2007
    Very tasty and impressive looking dessert. Usually use cornflakes not wafers and it works very well.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?