Island Life Magazine Ltd August/September 2017 | Page 111

Dark Chocolate Mousse
with Salted Caramel and White Chocolate Sorbet
Recipe by Dan’s Kitchen
Ingredients Method
Dark chocolate mousse Dark chocolate mousse
180g melted dark chocolate
45g egg yolks
55g sugar
40g water
100ml double cream
50ml milk
1. Whisk the egg yolks, water &
sugar in bowl over a Bain Marie,
until thick and pale (Sabayon).
2. In a separate bowl whip the
cream & milk to a ribbon stage.
Salted caramel
Serves 4 people
3. Whisk in half the whipped
cream and milk mixture into the
melted chocolate, then fold in
the Sabayon into the chocolate
and then fold in the rest of the
cream and milk.
4. Pour into moulds and leave in a
fridge for a minimum of 6hrs.
80g sugar
10g water
50g cream
68g butter
Sea salt to taste Salted caramel Shortbread
1. In a pan bring sugar and water to a
dark caramel, then whisk in butter
and cream (be careful as it will spit). 1. Work all ingredients
together to form a
dough.
White chocolate sorbet 2. Carry on whisking until the butter
and cream have completely
dissolved into caramel. 2. Wrap in cling flim and
rest for half an hour.
200ml water
50ml milk
60g sugar
6g glucose
60g chopped white chocolate
Shortbread
100g plain flour
25g sugar
60g butter -soft
3. Allow to cool slighty, then add salt
to taste.
3. Roll out place on a tray
and bake at 160˚C till
golden brown.
White chocolate sorbet
1. Bring water, milk, sugar and glucose to a simmer then whisk in the
chocolate, remove from heat and cool.
2. When cooled churn in an ice cream machine.
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