Recipe of the month - June

Chocolate sponge, topped with chocolate mousse and a chocolate glaze by Bustopher Jones

Chocolate mousse ingredients:

2 eggs

120g egg yolk

120g sugar

30ml water

150g milk chocolate

150g dark chocolate

250ml cream

Sponge base ingredients:

7 eggs (yolks and whites separated)

200g sugar

50g cocoa powder

Glaze ingredients:

125ml water

100g sugar

60ml double cream

60g cocoa powder

1 leaf of gelatine (soaked in water for 5 minutes before use)


To make the mousse:

  • Add the water and sugar to a pan and heat until the mixture reaches 120°C
  • Whilst the sugar is heating, put the eggs and egg yolks into a food processor and whisk until white and fluffy
  • Once the sugar reaches 120°C, carefully pour onto the egg mixture and continue to whisk until it has cooled down (usually 5-10 minutes)
  • In a separate bowl semi whip the double cream until it has soft peaks
  • Melt the two chocolates together in a bowl over a pan of simmering water
  • When the egg mixture has cooled down mix together with the melted chocolate, fold in the whipped cream and leave to one side

To make the sponge:

  • Whisk together the egg whites and 130g of sugar
  • Whisk the egg yolks with the remaining 70g sugar and sift the cocoa powder into the mixture
  • Fold the two egg mixtures together, then thinly spread the mixture onto a baking sheet and bake at 180°C for roughly 8 minutes

For the Glaze:

  • Put the water, cream and sugar in a pan, bring to the boil and add the sifted cocoa powder and cook for 1 minute
  • Add the leaf of gelatine and stir until dissolved

To plate up:

  • Cut out circles of the chocolate sponge with a metal ring, leaving it in the bottom, then pour the chocolate mousse mixture on top and put aside to set for roughly 2 hours in the fridge
  • Lastly cover with the chocolate glaze and place back in the fridge for a further 2 to 3 hours to set firmly
  • Remove the ring and serve


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