Bitter Chocolate Delice

Chef : Duncan Barham : The Grove NarberthRare Recipe from Duncan Barham, The Grove Narberth

Chef Duncan Barham's style is a mix of modern British influenced by classical French techniques. He has fully embraced the ethos of eating locally, helping develop The Grove's kitchen garden and exploring the numerous foraging opportunities in and around their 26 acres.


Bitter Chocolate Delice
 

Recipe : Bitter Chocolate Delice : The Grove Narberth (300x250)

INGREDIENTS - THE BASE


INGREDIENTS - THE CHOCOLATE MOUSSE

 
 METHOD

  1. Melt the butter with the golden syrup, stir in the muesli until it is well combined and sticky. Turn this mixture into a loose bottomed cake tin and press it down firmly with the back of a spoon to cover the base of the tin. Refrigerate for 20 minutes to set.
  2. Place the milk, cream and vanilla seeds into a pan and heat to scalding point (just before it is about to boil).
  3. In a clean bowl, whisk the eggs until they are pale and fluffy
  4. Over a bain marie, melt the chocolate then add the milk and cream mixture. Stir well to combine the chocolate with the liquid.
  5. Fold the chocolate mixture into the whisked eggs until a nice even colour and consistency has been achieved. Pour the mousse onto the muesli base and chill in the fridge for at least 2 hours or until the mousse has firmed.
  6. To serve, run a hot knife around the inside edge of the cake tin to release the mousse and lift out your delice. Dust the top with cocoa powder and serve with fresh raspberries and a good quality rapberry sorbet.