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Dark chocolate mousse, poached agen prunes and Earl Grey tea ice cream
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Chocolate and prunes are a heavenly combination, and this dark chocolate mousse recipe works that combination to its advantage. Kevin Mangeolles adds Earl Grey ice cream to provide a creamy counterpoint to the rich prunes and chocolate. You can buy the dried orange powder online.
First published in 2015
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Ingredients
Metric
Imperial
Dark chocolate mousse
- 90g of dark chocolate, broken into pieces
- 130g of unsalted butter
- 4 egg yolks
- 100g of sugar
- 40ml of water
- 185ml of whipping cream, whipped
Poached prunes and purée
- 1000g of prunes d’Agen
- 1 cinnamon stick
- 1 orange, zested
- 380ml of water
- 150g of brown sugar
- 2 Earl Grey tea bags
Chocolate and prune cake
- 185g of butter
- 160g of sugar
- 3 eggs
- 150g of ground almonds
- 40g of cocoa powder
Earl Grey tea ice cream
- 2 Earl Grey tea bags
- 75g of sugar
- 300ml of milk
- 4 egg yolks
To plate
- dried orange powder for dusting
SAVE RECIPE
Equipment
- Food processor or blender
- Fine sieve
- Piping bag 1-2cm nozzle
- Ice cream maker
- Thermometer
Method
1
For the poached prunes and purée, put all the ingredients in a pan, bring to the boil and then simmer for 20 minutes
- 1000g of prunes d’Agen
- 150g of brown sugar
- 380ml of water
2
Allow to cool, then remove the stones from the prunes. Place ½ the prunes in a container with the orange zest, cinnamon and tea bags and cover with enough syrup to submerge the prunes
3
Liquidise the rest of the prunes and syrup and pass through a sieve
4
Boil the water and sugar to 120°C, then pour over the whisked yolks and keep whisking until cold
- 100g of sugar
- 40ml of water
- 4 egg yolks
5
Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water
- 90g of dark chocolate
- 130g of unsalted butter
6
Fold into the yolks then fold in the whipped cream. Put into a piping bag and chill
- 185ml of whipping cream
7
For the chocolate and prune cake, preheat the oven to 150°C/Gas mark 2
8
Beat the butter and sugar until pale and creamy. Then add the eggs and fold in the ground almonds, cocoa and 100g of the prune purée
- 185g of butter
- 160g of sugar
- 3 eggs
- 150g of ground almonds
- 40g of cocoa powder
9
Put onto a baking tray and bake for approx 45 minutes or until springy to the touch
10
Allow to cool and slice into rectangles around 1cm thick
11
For the Earl Grey tea ice cream, bring the milk to the boil with the tea bags
- 300ml of milk
- 2 Earl Grey tea bags
12
Mix the yolks and sugar and add the milk. Put in the pan and cook on a low heat until it thickens
- 4 egg yolks
- 75g of sugar
13
Allow to cool and pass through a sieve. Put into an ice cream machine and churn, then put into the freezer until needed
14
To serve, place dots of the purée on the right hand side of the plate and the cake on the left hand side
15
Cut a prune in ½ and place on the cake, then pipe chocolate mousse in between the prune
16
Put another piece of chocolate cake on top and sprinkle with dried orange powder, then finish with a scoop of the ice cream
- dried orange powder for dusting
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