GORDON'S CHOCOLATE VELVET

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Gordon's chocolate velvet image

Gordon Ramsay's tips make this elegant dessert a sure winner

Provided by Gordon Ramsay

Categories     Dessert, Dinner

Time 1h

Number Of Ingredients 9

150g dark chocolate (at least 60% cocoa solids)
2 free range organic egg yolks
50g caster sugar
142ml carton double cream
3 tbsp milk
40g white chocolate (broken up)
4 Pompadour ice cream fan wafers or 35g cornflakes
1 just-ripe mango
toasted almond flakes, for scattering

Steps:

  • For the dark chocolate mousse, break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted. Remove and cool to room temperature.
  • Meanwhile, put the egg yolks, sugar and 3 tbsp cold water in a large bowl (the water slackens the mixture and stops it from going too thick). Using a hand-held electric whisk, beat to a thick, pale yellow foam that holds a trail when the beaters are lifted up, about 2-3 minutes. This is called a sabayon.
  • Now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip). Beat until the mixture starts to become foamy and holds a soft shape - don't overbeat.
  • When the melted chocolate is the same temperature as the sabayon and whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed in. Tip the whipped cream gently into the chocolate sabayon mixture, and using a large metal spoon, gently fold together using a figure-of-eight action. Don't worry if you have a few white flecks, that's better than overmixing. Chill while you do the base.
  • Break up the wafers in a bowl and, using the top of a rolling pin, crush roughly (not too fine).
  • Melt the white chocolate as before, then mix into the crushed wafers.
  • Peel the mango using a sharp knife. Cut off 18 thin slices.
  • Divide half the white chocolate base mixture between six small glasses. Stick three mango slices down the side of each glass. then pipe the mousse using a piping bag fitted with a wide plain nozzle, about 2cm (or use a spoon) to fill a third of the glass. Spoon in another layer of white chocolate base mix and repeat with the last of the mousse. Scatter a few flaked almonds on top. Chill for an hour or two, until set.

Nutrition Facts : Calories 394 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.23 milligram of sodium

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