Percentages of Chocolate

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).