Molten Chocolate, Chestnut & Caramel Mousse

This is a dessert for chocolate lovers. Cakey around the outside and melting in the middle, it's seriously moreish – plus, it's a delicious dessert for anyone on a wheat free diet. If you don't have the flat moulds, replace them with ramekins or oven proof cups, although you may need to adjust the cooking time by a minute or two.

Yield

Serves 6

Difficulty

Intermediate

Total Time

45 Minutes

Meal Type

Desserts

Ingredients

For the mousses
160g of 70% dark chocolate
75g of unsalted butter, diced
3 large eggs, separated
50g of caster sugar
For the chestnut mixture
200g of Merchant Gourmet Chestnut Puree
75ml of double cream
25g of unsweetened cocoa powder
For the moulds
40g of unsalted butter
50g of Demerara sugar
6 heaped tbsp of condensed milk caramel
To serve
6 balls of vanilla ice cream
6 tbsp of Brandy or rum
Optional extras
Dried cranberries
Zest of 1 orange
Four mint leaves, finely sliced
Icing sugar (for dusting)

Method

Step 1

Pre-heat your oven to 180°C/Gas Mark 4/ Position. upper middle shelf.

Step 2

Melt the chocolate and diced unsalted butter in a bowl over a pan of barely simmering water, or on low in the microwave. Stir from time to time.

Step 3

While the chocolate melts, make the chestnut mixture. Get a small food processor. Add the chestnut puree and cocoa powder. Blend for about a minute until it's completely smooth. Add the cream and blend for 30 seconds or so until it is totally incorporated. Add the egg yolks. Pulse until they are combined.

Step 4

Whisk the egg whites to firm peaks and slowly add the sugar, whisking the whites until they are firm and glossy.

Step 5

Mix the beaten egg whites together with the chestnut mixture.

Step 6

Add a third of this mixture to the chocolate. Stir in quickly so that it doesn’t set. Briskly fold in the remaining egg white mixture.

Step 7

Line the 6 ouef sur plat moulds first with soft butter, then with Demerara sugar.

Step 8

Spoon 2 tbsp of caramel sauce into the centre of each. Distribute the chocolate mixture over the top. Flatten it slightly.

Step 9

Bake for 7 minutes, the top and outsides should be just set and the centre soft and molten. It should wobble a little as you take it out.

Step 10

Scoop the ice cream into the centres then spoon the brandy over the top. If you’re feeling festive, sprinkle the dried cranberries, orange zest and mint leaves over the top. Finish with a little dusting of icing sugar.

Recipe courtesy of Merchant Gourmet

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