Wednesday, 2 February 2011

Chocolate Truffle Mousse

Makes: 8 portions

• 8 Dessert spoons water
• 225 grams Castor sugar
• 2 whole eggs
• 2 egg yolks
• 500ml Double cream
• 340 grams Dark chocolate

- In a small saucepan, add your castor sugar and water together.

- In a food mixer place your eggs and yolks into the bowl, and fix on the whisk attachment.

- Turn on the food mixer on a medium-high speed and whisk the eggs.

- Whilst the eggs are mixing, place your pan of wet castor sugar on a medium to high heat on the stove and boil to a ‘soft ball stage’ for sugar.(112°C-115 °C).

- When your sugar is at the right temperature, remove from the heat, and slowly pour the hot sugar into the whisking eggs. If there is a risk of splashing, slow the mixer speed down, but continue mixing until the egg mix is cool to the touch.

- Whilst your eggs are whisking, melt your chocolate.

- Then whip your double cream until ‘’yogurt stage’’.

- Add half the egg mix into your melted chocolate and fold through with a spatula or spoon until thoroughly mixed. Then fold the rest through.

- Fold the whisked cream through the mixture, and spoon into your dessert moulds.

- Refrigerate until needed and garnish with orange segments and toasted hazelnuts.

Dont forget, if you fancy trying it direct from The Pastry King, Check out our website

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About Me

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The Pastry king was started in 2009 when I wanted to showcase my skills, & a personal résumé portfolio. The credit crunch really resulted in founding a business, The Pastry King, the name became about, because of circumstances during the time. It was when deciding on this very blogging handle; did I think of one particular pastry chef, the person I most admired & wanted to learn from. To me, he is a Pastry King – so it was from there it came really. The Pastry King grew, people showed they wanted a bespoke service even in a credit crunch. The early days I made chocolates, & cakes. I involved myself in consultancy roles and training jobs. I helped businesses developed recipes and so much more. At one time I was developing my range of chocolate spreads, & award winning truffle selection, packaged to be shelf ready for retailers to sell from their store shelves. Several years back I decided to close up shop, really due to a job vacancy I took post of. One, which I could not & therefore did not refuse. Over the past few years, I have really enjoyed to still be doing what I love doing, & since become a father to one lovely little boy. I consider myself to be very lucky.