Head Chef Jenny Flynn at Faithlegg joined Maria McCann on The Saturday Café. For October’s recipe, Jenny brings you one of her favourites, a yummy Chocolate Mousse with a Blackcurrant Compote.
Chocolate mousse serves 6
You will need
- 250g Good quality dark chocolate 70%
- 100ml full-fat milk
- 3 egg yolks
- 30g caster sugar
- 400ml double cream
- ½ a vanilla pod
- Pinch of sea salt
- 2 leaves of gelatine (bloom in cold water)
Method:
- Melt the chocolate gently over a bain-marie
- In another pot, heat the milk and the split vanilla pod to a simmer.
- Remove the vanilla pod. Whisk the egg yolks and sugar together, then gradually whisk in the hot milk.
- Return to a low heat and stir until it lightly coats the back of the spoon- don’t boil
- Squeeze out the excess water from the gelatine and whisk into the milk mix.
- Pour over the melted chocolate and whisk until smooth; add salt.
- Allow to cool
- Whip the cream to soft peaks and gently fold it through the chocolate custard
- Pipe or spoon into glasses or moulds (I used teacups). Chill for at least 3-4 hours
Blackcurrant compote
- 300g blackcurrants
- 100g caster sugar
- 25ml of water or cranberry juice
- 1 tbsp lemon juice
- 5g cornflour mixed with cold water
Method :
Put the blackcurrants, sugar, cranberry and juice lemon juice into a saucepan.
Bring gently to a simmer and cook for 5- 7 mins, keeping some berries whole.
Add the cornflour mix and simmer until it is cooked out, a couple of minutes.
Allow to cool. (This is also great with a cheese board)
To serve:
You can decorate the glasses with the compote on top of the mousse, but I like to remove them from the cups onto the centre of a plate and decorate with the compote and maybe some mint for a more refined-looking dessert, despite its simplicity!
A real big spoon is needed for this one.
Enjoy!
Jenny Flynn
