Chocolate Mousse Recipe, Prunes & Tea Ice Cream

Dark chocolate mousse, poached agen prunes and Earl Grey tea ice cream

Dessert
challenging
6
2 hours 10 minutes, plus cooling and freezing

PT2H10M

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.

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Ingredients

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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

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Food processor or blender
Fine sieve
Piping bag 1-2cm nozzle
Ice cream maker
Thermometer

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

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

Liquidise the rest of the prunes and syrup and pass through a sieve

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

Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water

90g of dark chocolate
130g of unsalted butter

Fold into the yolks then fold in the whipped cream. Put into a piping bag and chill

185ml of whipping cream

For the chocolate and prune cake, preheat the oven to 150°C/Gas mark 2

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

Put onto a baking tray and bake for approx 45 minutes or until springy to the touch

Allow to cool and slice into rectangles around 1cm thick

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

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

Allow to cool and pass through a sieve. Put into an ice cream machine and churn, then put into the freezer until needed

To serve, place dots of the purée on the right hand side of the plate and the cake on the left hand side

Cut a prune in ½ and place on the cake, then pipe chocolate mousse in between the prune

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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Kevin Mangeolles

Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.