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Martin Bosley's Recipe - Mousse and Terrine - 1 Jun


Chocolate Mousse

180 grams best quality dark chocolate, chopped
80 grams milk
1 egg yolk
4 egg whites
60 grams caster sugar

1. Melt the chocolate with the milk in a double boiler
2. Stir in the egg yolk.
3. Whisk the egg whites with the sugar to stiff peaks, and carefully fold them into the chocolate mixture. Place into a dish and refrigerate, preferably overnight.

Chocolate Terrine

500 grams absolute best quality dark chocolate, chopped
500 grams caster sugar
500 grams unsalted butter
10 eggs (yes, 10)
2 tablespoons flour

1. Cut the butter into a pieces and place into a deep bowl. Pour the sugar over the butter and then place the chocolate on top of that. This is so the butter and sugar dissolve and line the bowl so that the chocolate does not stick to it.

2. Melt the chocolate mixture over a double boiler, then remove it from the heat. Transfer the mixture to a mixing bowl with the whisk attachment.

3. In a separate bowl whisk the eggs with the flour. With the machine running, pour this mix onto the chocolate, and continue to whisk until the chocolate becomes smooth and shiny.

4. Line a terrine or loaf tin with greaseproof paper and pour the chocolate mixture into it. Cover with a lid and place into a deep roasting dish. Pour in water to halfway up the sides of the mold. Place into a 180C oven for 1 1/2 hours. Place the terrine into the refrigerator and allow to set overnight. The longer this terrine is in kept for the better it becomes. Always allow it to come to room temperature before serving.

 


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