Recipe: #Festive Molten Chocolate, Chestnut Dulce De Leche Mousse
Alex Mackay the Merchant Gourmet Chef has whipped up some fantastic festive recipes using the range of products from Merchant Gourmet, of which I was lucky to receive a sample*.
Ingredients
Serves 6
| The mousse: | The moulds | Gourmet Dulce de Leche |
|---|---|---|
| 160g 70% chocolate | 40g unsalted butter | The chestnut mixture: |
| 75g unsalted butter, diced | 50g Demerara sugar | 207g (half a tin) Merchant |
| 3 large eggs, separated | 6 heaped tbsp Merchant | Gourmet Chestnut Puree |
| 50g caster sugar | 75ml double cream | |
| 25g unsweetened cocoa powder |
6 balls vanilla ice cream
6 tbsp Brandy or rum
Prep ahead: The mousse can be prepared at least a full dayahead then stored in the fridge.
Prep / Cooking: 35-40 mins
Active Time: 30 mins
Method
1. Pre-heat your oven to 180c/Gas 4/ Position Upper Middle Shelf
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.
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 is 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.
4. Whisk the egg whites to firm peaks and slowly add the sugar, whisking the whites until they are firm and glossy. Mix the beaten egg whites together with the chestnut mixture.
5. Add 1 third of this mixture to the chocolate. Stir in quickly so that it doesn’t set. Briskly fold in the remaining egg white mixture.
6. Line the 6 oeuf sur plat moulds first with soft butter then with Demerara sugar.
7. Spoon 2 tbsp of dulce de leche into the centre of each. Distribute the chocolate mixture over the top. Flatten it slightly.
8. 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.
9. Scoop the ice cream into the centres then spoon the brandy over the top.
If you’d like to follow along with Alex as he creates this delicious recipe then check out this video:
