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marco pierre white's assiette of chocolate

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Prep Time 3 hours
Cook Time 10 minutes
Course Dessert
Cuisine French
Servings 4

Ingredients
  

For the white chocolate sorbet

  • 175 g white chocolate
  • 435 ml water
  • 75 g sugar
  • 35 g liquid glucose
  • 1 tbsp milk
  • pinch salt

For the chocolate mousse

  • 115 g dark chocolate
  • 25 g unsalted butter melted
  • 250 ml double cream
  • 6 egg whites
  • 25 g caster sugar

For the raspberry mousse

  • 150 g fresh raspberries
  • 50 ml water
  • 25 g caster sugar
  • 1¼ leaves gelatine
  • 6 egg whites
  • 250 ml double cream

For the decorations

  • 115 g dark chocolate
  • 50 g white chocolate

For the hot chocolate souffle

  • 30 g cocoa powder
  • 30 ml water
  • 3 egg yolks
  • 4 egg whites
  • 1 tsp caster sugar
  • icing sugar to dust

Instructions
 

For the sorbet

  • Combine the water, sugar, liquid glucose, milk and salt in a pan. Bring to the boil.
  • Meanwhile break up the chocolate. Pour over the boiling syrup. Wait for 1 minute and then whisk vigorously. Churn in an ice cream machine and freeze until needed.

For the raspberry mousse

  • Soak the gelatine in cold water.
  • Bring the raspberries, sugar and water to the boil. Strain off the pips in a sieve and stir the gelatine into the coulis well.
  • Whisk the egg whites to soft peaks, adding the sugar towards the end. Whisk the double cream to soft peaks also.
  • Fold the egg whites into the coulis, followed by the cream. Pour into moulds and allow to set in the fridge for a couple of hours.

For the chocolate mousse

  • Melt the chocolate (I prefer the microwave).
  • Whisk the egg whites to soft peaks, adding the sugar towards the end. Whisk the double cream to soft peaks also.
  • Fold the egg whites into the chocolate, followed by the cream. Pour into moulds and allow to set in the fridge for a couple of hours.

For the souffle

  • Preheat the oven to 180℃.
  • Mix the egg yolks with cocoa and slacken with water.
  • Whisk the egg whites to soft peaks, adding the sugar towards the end. Fold the cocoa mix into the egg whites.
  • Grease ramekins with butter and dust with sugar. Ladle in the souffle mix and bake for up to 10 minutes until well risen. Dust with icing sugar to serve.

For the decorations

  • Melt the chocolates separately. On a silicone mat and/or acetate, paint on melted chocolate and allow to set in the fridge.

To serve

  • Unmould the mousses and add pieces of chocolate to garnish as desired. Serve with sorbet and the souffle. A few berries with this would be nice.

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