This mousse cake is a real splash out chocolate dessert; a feast for the eyes and stomach. If you want to really up the ante you can follow Josh Eggleton's gingerbread recipe, instead of buying it ready-made. Ice cream stabilizer can be found online but if you can't get hold of it the ice cream can be made without it.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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For the ice cream, combine the milk, cream and vanilla pod in a pan and bring to the boil. Set aside for 30 minutes to infuse
450ml of milk
300ml of double cream
1 vanilla pod
Bring the sugar syrup to the boil, turn down the heat and gently simmer for 10 minutes. Place the egg yolks into a blender/food processer and add the hot syrup, leaving the motor running. Mix well. Add the ice cream stabiliser and blend
500ml of sugar syrup
9 egg yolks
4g of ice cream stabiliser
Set the Thermomix to 80°C and process for 8 minutes at speed 4. Alternatively, place in a saucepan and bring to 80°C, stirring continuously - be careful not to scramble the mix
Once cooked, transfer to a cold bowl set over ice water, stir to chill
500g of ice
Once chilled, transfer to an ice cream maker and crumble in a liberal amount of stale gingerbread into the mix with the blade moving. The bread will break up in the machine, add more if you want more gingerbread in the ice cream
For the mousse, place the sugar, pectin and eggs in a Thermomix set to speed 4, process until the temperature reaches 60°C. This process can be achieved without a Thermomix: place the same ingredients into a bain-marie (with a metal mixing bowl) over gently simmering water, whisk continuously until a Swiss meringue forms - this may take some time
90g of sugar
1 1/2 tsp pectin powder
3 egg whites
Add gelatine and whisk to combine
1 1/2 gelatine leaves, softened
Mix the peanut butter with the boiling water in a bowl, allow to cool. Add the cream and then fold this mixture into the Swiss meringue mixture
255g of peanut butter
50ml of water, boiling
270g of double cream, whipped to ribbon stage
For the cake, line a 36cm x 26cm X 7cm tin with baking paper then brush with melted butter and dust with ground almonds
125g of unsalted butter, plus extra for greasing
1 1/2 tbsp of ground almonds
Place the chocolate, caster sugar, butter and salt into a bowl set over gently simmering water to melt
125g of unsalted butter
225g of dark chocolate, minimum 60% cocoa solids
205g of caster sugar
1 pinch of sea salt
Whisk the eggs with the ground almonds and then fold into the chocolate mixture. The mixture will thicken after a few minutes
4 large eggs
1 1/2 tbsp of ground almonds
Preheat the oven to 175˚C/gas mark 3. Pour the cake mix into the lined cake tin and bake for 25 minutes, or until the edge of the cake starts to come away from the tin. Remove from the oven and press gently with a palette knife to flatten. Set aside to cool
Once cool, use a knife to gently break up the surface of the cake - this will help the peanut mousse stick. Spread on the peanut mousse and smooth over with a palette knife. Chill for at least 3 hours
For the glaze, boil the water and sugar in a pan. Whisk in the cocoa powder and cream and bring back to boil. Turn down the heat and gently simmer for 5 minutes
150ml of water
175g of caster sugar
60g of cocoa powder
125ml of double cream
Remove from the heat and add the gelatine and chocolate. Whisk until dissolved and pass the mix through a sieve
2 1/2 gelatine leaves
60g of dark chocolate
Allow to cool for 10 minutes and pour over the mousse, ensuring the top of the cake is covered
Dip a knife into hot water and slice the cake into 15 even portions. Serve each slice with a scoop of the gingerbread ice cream and a drizzle of the chocolate glaze
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