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The Caterer

Iced chocolate – by Mark Gregory

11 September 2006
Iced chocolate – by Mark Gregory

INGREDIENTS

(serves four)

4tsp raspberry purée jelly
4tbs Italian meringue or marshmallow
4tbs chocolate mousse
4 x 5cm sablé biscuits
4tbs vanilla ice-cream
4 x 6cm chocolate shells

For the garnish
4 chocolate pasta - fried ornaments
4tsp chocolate truffle/ganache
4 mint sprigs
4tbs raspberry purée - lightly sweetened
Icing sugar

METHOD

Line a small shallow tray with clingfilm. Evenly spread your own recipe for chocolate mousse place tray in freezer for at least 15 minutes then carefully spread the Italian meringue on top and replace in freezer.

When ready to serve cut out 5cm rings of iced mousse and meringue place on to a cooked sablé biscuit topped with a heaped teaspoon of raspberry jelly. Place this into the centre of each plate. Next place a dessertspoon of vanilla ice-cream on top before covering with a chocolate shell in the shape of a mallow puff.

Place moulded teaspoon of chocolate truffle on the shell then a sprig of mint and a fried chocolate pasta ornament. Drizzle raspberry purée around each chocolate shell and dust with a little icing sugar. Serve immediately.

Iced chocolate mallow puff contains Italian meringue chocolate mousse sablé biscuit and vanilla ice-cream within its chocolate shell.

Mark Gregory

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