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Spicers Blog

July 23rd, 2014 | Posted in: Uncategorized
Dessert Recipe Blog Post

If you’re looking for something to indulge in this winter, try this decedent dessert from award winning head chef Doug Innes-Will from The Peak restaurant at Spicers Peak Lodge.

Chocolate Mousse with Salted Caramel and Honeycomb

Difficulty Rating – 3.5/5

Chocolate Mousse Ingredients

390g Callebeaut dark chocolate
600ml fresh cream
6 egg yolks
70g castor sugar

Instructions
– Combine 390g Callebeaut dark chocolate and 200 ml of cream in a bowl and melt over a double boiler
– In a separate bowl, whip 400 ml fresh cream into soft peaks
– Combine 6 egg yolks and 50g of castor sugar in a bowl and whisk over a double boiler to a sabayon
– Combine 4 egg whites and 20g of castor sugar and whisk to a meringue
– Add 1/2 a cup of the whipped cream with the melted chocolate and fold together
– Add the remaining cream to the meringue and fold together
– Add the sabayon to the chocolate mixture and fold together
– Add the two mixtures together and fold together till smooth and well combined
– Pour into a plastic container and refrigerate

Salted Caramel Ingredients

250g castor sugar
Water
150ml fresh cream
150g diced butter
Sea salt to taste

Instructions
– In a heavy based saucepan place the sugar and enough water to wet the sugar till it resembles wet sand. Stir until the sugar has dissolved
– Raise the heat and cook without stirring till a rich golden caramel is obtained
– Remove from heat and whisk in the cream a little at a time
– Whisk until caramel has dissolved
– Whisk in the butter a little at a time until the butter has fully dissolved
– Season with sea salt to taste

To serve scoop a spoon of chocolate mousse onto a plate, drizzle the caramel and serve with your favourite ice cream and crushed honeycomb. Enjoy!

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