Chocolate Mousse with a Bourbon & Mint Milkshake
Every week on Simon Mayo's Saturday show, we're joined by food and wine expert, Nigel Barden, who talks us through incredible recipes and the wines that go with them. As well as satisfying your taste buds, we also satisfy your ears with a classical track that compliments the food perfectly.
Simon Mayo's show is on from 10am until 1pm every Saturday and you can listen here. On Saturday 29th June we made Chocolate Mousse and a Bourbon and mint milkshake.
The full recipe is below:
Maya Gold Mousse served with a Bourbon & Mint Milkshake
by James Montgomery from Charles Campion’s ‘Eat Up!’ (Kyle Cathie)
Maya Gold is a dark organic chocolate bar made by Green & Black’s. It is dark & rich with a high percentage of cocoa solids & has subtle flavours of citrus & cinnamon. It is widely available in a supermarkets but if it remains elusive use another good quality dark chocolate.
Serves 6
Prep time: 25 mins + 2 hrs chilling, or preferably overnight
Ingredients
6 large eggs (or 8 medium)
200g Maya Gold chocolate
225ml double cream
For the milkshake
Leaves from a large bunch of fresh mint
1 small tub (100ml) good quality vanilla ice cream (Nigel used Morellis from Northern Ireland)
6 shots of Bourbon
Milk (add according to consistency required)
Method
- Separate the egg yolks from their whites & put the whites into a scrupulously clean mixing bowl. Reserve the yolks.
- Melt the chocolate in a bowl over a pan of boiling water (do not allow the bottom of the bowl to touch the water). Allow the chocolate to cool but not solidify & mix in the egg yolks – this is a tricky procedure, too hot & the eggs will curdle, too cool & the chocolate will be solid. You are aiming for the perfect mid-point compromise! Fold the cream into the chocolate mixture. (Nigel suggests using a gentle figure of 8 folding technique.)
- Whisk the egg whites to stiff peaks, then fold into the chocolate mixture. You are aiming to preserve the bubbles & lightness, so do not overwork the mixture. Use to fill six ramekins & chill until set, preferably overnight.
- To make the milkshake, place the mint leaves, ice cream & Bourbon in a liquidiser & whizz thoroughly. Add milk, a little at a time, whizzing to mix, until you have the degree of milkshake ‘thickness’ you prefer. Serve in small glasses with the mouse.
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