Feeding a crowd over the holidays? This dessert can serve up to 30 people – perfect for a party.
125g melted dark chocolate
600g dark chocolate
166g cold water
Carton of double cream
10 egg yolks
6 leaves of gelatine
300g caster sugar
100g sieved cocoa powder
170g whipping cream
55g caster sugar
20g liquid glucose
7g bicarbonate of soda
• Add sugar to a pan on a medium heat then bring to a light caramel. Add in the hazelnuts and mix until combined. Put the mix onto a tray lined with baking parchment. Allow to cool then break up and place in a blender until it reaches a paste consistency. Over a bain marie, melt the chocolate and then add to the blender with the paste. Add in the feuilletines and mix. Pour into a bottomless mould and let it is set in the fridge for one-and-a-half hours.
• Add eggs and yolks to a mixer and whisk until pale and fluffy. Add sugar and water to a pan and bring to 121°C. Take off the heat and slowly pour over the eggs. Mix for 10 minutes at room temperature. Melt the chocolate in a bain marie. In a bowl, whisk the cream until it creates soft peaks. Pour the melted chocolate into the egg mix slowly
until combined. Take out of the mixer and fold in the cream. Pour the mousse into moulds and set in the fridge for between 3-5 hours.
• Bring the sugar and water to the boil and cook for 2-3 minutes until it thickens. Add the cocoa and whisk, continue to cook while whisking. Add the cream and whisk in. Bring to the boil and simmer for 4-5 minutes. Pass the mix through a sieve and allow to cool to 28°C and pour over the mousses you prepared earlier. Leave in the fridge for 30 minutes.
• Bring the sugar, honey and glucose to 156°C – take off the heat and fold in the bicarbonate of soda. Pour the mix onto a tray lined with baking parchment. Allow to cool then break up into small pieces.
• To assemble: Plate up the dessert as pictured and serve with ice cream and seasonal fruits, such as poached pear.
Image by Sean Elliott Photography