Percentages of Chocolate
70% chocolate sorbet, 68% chocolate délice, 64% chocolate mousse
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Ingredients
At the restaurant, we use only Valrhona chocolate. It is 100% traceable and the flavour is perfect. You can use any REALLY GOOD chocolate for this dish. I know it’s expensive, but it is CHOCOLATE after all.
For the sorbet:
4.5 cups water
1 cup sugar
500g 70% chocolate
For the délice:
2 whole eggs
325ml cream
140ml milk
360g 68% chocolate
The mousse:
255g 64% chocolate
5 tbsp sugar
6 egg yolks
1.5 cup cream
1 cup cream
*Optional: berries for garnish
You will see that the mousse is a denser and creamier mousse. It can also be used for cake fillings as it holds up better.
Arrange any way you like for your guests with some chocolate shortbread and berries or just enjoy in a bowl on your own.
Enjoy with Glen Carlou Natural Sweet Chenin Blanc or Glen Carlou Syrah
Instructions
For the sorbet:
Place the chocolate in a bowl. Heat the water and the sugar to boiling point and pour over the chocolate. Whisk the mixture to make sure it’s smooth. We strain the mixture through a fine sieve to make it extra smooth but I understand if you can’t wait that long…
Place the mixture in an ice cream machine and churn.
For the délice:
In a bowl, beat the eggs, just enough to break them up. Heat the milk and cream to just under boiling point. Add the milk mixture to the eggs and keep whisking to create a custard. Pour the hot custard over the chocolate and whisk until the chocolate has melted.
Pour the mixture into a small roasting tray lined with cling wrap and leave it to set in the fridge. At this stage, you can dip your finger in (when no one is watching) to “make sure it’s perfect”.
The mousse:
Create a custard by adding the milk, cream, egg yolks and sugar to a medium saucepan over medium heat. Stir the mixture continuously to prevent it curdling. When the mixture can coat the back of a spoon it’s ready. While the custard is still hot, add the chocolate to a blender and pour the custard over the chocolate.
Blend until everything is smooth and thick. Put the mousse in a piping bag and let it set in the fridge.
Again now is the time to taste (when no one is watching).
