100g dark chocolate (minimum 65% cocoa solids), chopped
150g plain cooking (or milk) chocolate, chopped
300ml double cream, lightly whipped
200g raspberries
Mousse base
150g caster sugar
100ml water
4 large egg yolks
Prepare the mousse base first by putting the sugar and water into a small pan and stir it over a low heat to dissolve. Increase the heat once it's dissolved and bring to he boil. Boil it for 7 - 10 minutes until it goes thick and syrupy.
Meanwhile, with a hand-held beater whisk the egg yolks in a heatproof bowl until they go smooth and fluffy. Slowly pour in the hot sugar syrup, and whisk vigorously until the mixture is thick, glossy and tripled in volume. Keep whisking for about 5 minutes until the mixture has cooled down and the bowl doesn't feel hot any more. Put to the side.
Put the dark and plain chocolate into a bowl each and melt them separately over pans of hot water until melted, stir every so often. Take them off the heat and let them cool down a bit. Whip the double cream into soft peaks.
Divide the mousse base between both bowls of chocolate and fold until combined. Then do the same with the whipped cream using half for each bowl.
Line a loaf tin with cling film and leave some hanging over the edges. Pour in the dark chocolate mousse and make sure it's even. Freeze this for a couple of hours until the top if firm. Keep the other mousse chilled in the fridge. Once the dark chocolate mousse is set spread the plain chocolate mousse on top and freeze for at least 8 hours or overnight.
Remove from freezer 5 - 10 minutes before serving. Cut using a warm knife and serve with creme fraiche and raspberries or berries.
I can't even begin to describe how gorgeous this pudding is. I will be eating what's left tonight. The friend I made it for said he wasn't a big fan of chocolate puddings but he loved this one. Well worth the effort.
Rating
10/10
If you would like a copy of this recipe please email me at smellskitchen78@gmail.com
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