( recipe )
DARK CHOCOLATE DELICE with BAILEYS
MOUSSE and MANDARIN SORBET (SERVES 6)
INGREDIENTS For the filling:
200g 70% dark chocolate, chopped 200g double cream
200g semi-whipped double cream
For the base: 50g milk chocolate 20g butter
100g whole blanched almonds 100g whole hazelnuts
For the mandarin sorbet: 400g tinned mandarins 250g water 200g caster sugar 25g liquid glucose
For the white chocolate mousse:
150g double cream 50g Baileys 4 egg yolks 50g sugar
1 leaf of gelatine (soak in cold water) 75g white chocolate
METHOD
– Line a deep 15cm x 15cm baking tray with a double layer of clingfilm.
– Place the chocolate for the delice filling in a bowl.
– Boil the 200g of double cream and pour over the chocolate and mix well. Fold in the softly whipped cream. Place the mixture in the lined tin and place in the fridge for at least 1 ½ hours.
– Meanwhile, make the base. Melt the chocolate and butter in a heatproof bowl over hot water, making sure the base of the bowl doesn’t touch the water.
– Toast the almonds and hazelnuts for 5 minutes at 180C/350F/gas mark 4. Chop the nuts coarsely and mix into chocolate and butter mix. Place the mixture between two pieces of baking paper and roll out to roughly 3mm thick and place in the fridge for 1 hour. With a hot knife, cut to size.
– To make the sorbet, strain the mandarins and blend until smooth, then pass through a sieve. Bring the water, sugar and glucose to the boil. Mix well throughout. Place the mixture in the fridge until it’s cold. Mix with the puréed mandarins and place in an ice-cream machine and churn for 1 hour or until firm then into the freezer for at least 8 hours.
– To make the mousse, soft whip the cream then fold the Baileys into it.
– Whisk the egg yolks and sugar until pale then place on a pan of boiling water, making sure the bowl doesn’t touch the water, and continue to whisk until the mix reaches 78C. Then add the soaked gelatine. Leave to cool slightly.
– Carefully melt the white chocolate and then fold it into the cream.
– Mix the egg into the chocolate and cream and set in a container in the fridge.
– Serve all together.
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