Gordon's Chocolate Velvet

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 5 1/4 ounces dark chocolate (at least 60% cocoa solids)
• 2 free range organic egg yolks
• 1 3/4 ounces caster sugar
• 4 3/4 ounces double cream
• 3 tablespoons milk
• 1 3/8 ounces chocolate (broken up)
• 1 1/4 ounces corn flakes (or pompadour ice cream fan wafers, found on line at britishfooddirect.com)
• 1 ripe mango
• toasted slivered almonds, for scattering

Recipe

• 1 break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted (make sure not to scorch); remove and cool to room temperature.
• 2 meanwhile, put the egg yolks, sugar and 3 t cold water in a large bowl (the water slackens the mixture and stops it from going too thick).
• 3 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.
• 4 now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip).
• 5 beat until the mixture starts to become foamy and holds a soft shape, don't overbeat.
• 6 when the melted chocolate is the same temperature as the sabayon and.
• 7 whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed inches.
• 8 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.(don't worry if you have a few flecks, that's better than overmixing.).
• 9 chill while you prepare the base.
• 10 crush the cornflakes, using the top of a rolling pin, crush roughly - not too fine. (if you use the fan wafers - crush roughly).
• 11 heat the chocolate as before, then mix into the crushed cornflakes or wafers.
• 12 peel the mango using a sharp knife; cut off 18 thin slices.
• 13 divide half the chocolate base mixture between six small glasses (use your imagination!).
• 14 put three mango slices down the side of each glass, then pipe the mousse using a piping bag fitted with a wide plain nozzle (about 2 cm) or use a spoon to fill a thrid of the glass.
• 15 spoon in another layer of chocolate base mix and repeat with the last of the mousse.
• 16 scatter a few flaked or slivered almonds on top.
• 17 chill for an hour or two, until set.
• 18 enjoy!