Monday 3rd August 2020
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Preparation time: 45 minutes
Cooking Time: 15 minutes

Triple chocolate mousse:
Bottom sponge layer:
4 eggs
125g sugar
75g cocoa
75g gluten free self-raising flour

Mousse layer:
4 egg yolks
125g sugar
200g milk chocolate
100g double cream

White chocolate topping:
100g white chocolate
200g double cream

Salted caramel shake:
500ml milk
50g icing sugar
100g caster sugar
Pinch of Maldon salt
5g xanthan gum

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Recipe by Simon Hibberd, Castle Hotel

Sponge layer:
• Whisk eggs and sugar.
• Fold in flour and cocoa.
• Bake in a cake tin.
• Leave to cool.

Mousse layer:
• Whisk egg yolks and sugar until pale.
• Fold in melted chocolate and whipped double cream.
• Spoon onto cooled sponge base and set in fridge.

White chocolate topping:
• Cook white chocolate in oven at 160º until golden, then leave to cool.
• Blend to a powder.
• Whip double cream.
• Fold in the white chocolate powder, spread on top of the mousse and leave to set.
• Cut with a knife dipped in hot water to serve.

Salted caramel shake:
• Cook caster sugar in a pan to make caramel and sprinkle in Maldon salt.
• Spread on greaseproof paper and leave to cool.
• Blitz to a powder and mix with milk, icing sugar and xanthan gum.
• Pump in two shots of NO2, shake well and pipe into a tall glass.

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