Recipe of the month - June

Method

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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