Gordon's chocolate velvet

Name: Gordon's chocolate velvet
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 150 grams dark chocolate (at least 60% cocoa solids); 2 free range organic egg yolks; 50 grams caster sugar; 142 milliliters carton double cream; 3 Tbsps milk; 40 grams white chocolate (broken up); 4 Pompadour ice cream fan wafers or 35g cornflakes; 1 just-ripe mango; 1 serving toasted almond flakes, for scattering

Gordon's chocolate velvet is a gluten free side dish. One serving contains 370 calories, 5g of protein, and 26g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of chocolate, almond flakes, caster sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour. Users who liked this recipe also liked Red Velvet Cupcakes with White Chocolate Frosting {Red Velvet Week}, Gordon Ramsay’s Quinoa Salad, and Gordon's Restaraunt Artichoke Fritters.

Instructions

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.

Ingredients you will need

Dark Chocolate

Chocolate

Water

Equipment you will use

Bowl

Frying Pan

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.

Ingredients you will need

Egg Yolk

Sugar

Water

Equipment you will use

Whisk

Bowl

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 dont overbeat.

Ingredients you will need

Cream

Milk

Equipment you will use

Whisk

Bowl

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. Dont worry if you have a few white flecks, thats better than overmixing. Chill while you do the base.

Ingredients you will need

Whipped Cream

Chocolate

Base

Equipment you will use

Spatula

Break up the wafers in a bowl and, using the top of a rolling pin, crush roughly (not too fine).

Ingredients you will need

Wafer Cookies

Equipment you will use

Rolling Pin

Bowl

Melt the white chocolate as before, then mix into the crushed wafers.

Ingredients you will need

White Chocolate

Wafer Cookies

Peel the mango using a sharp knife.

Ingredients you will need

Mango

Equipment you will use

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.

Ingredients you will need

White Chocolate

Almonds