;

Warm chocolate mousse with potato ice cream

  • Dessert
  • Easy
  • 6-8
  • 60 minutes, plus 8–12 hours chilling time for the ice cream

PT1H

PT

Mousse

Ice cream

1

Heat the cream for the mousse until hot but not boiling, and pour it over the chocolate. Stir until the chocolate is melted

2

Whisk in the egg whites and pour into an espuma gun

3

Charge with cream whippers

4

For the ice cream, heat the milk and cream until they reach a simmer

  • 850ml of whole milk
  • 150ml of double cream
5

While waiting for the milk and cream to simmer, whisk the egg yolks and sugar together until aerated and pale

6

Temper the eggs with the hot milk and cream mixture then whisk the two together

7

Add the mixture back to the pan and heat to 83°C, using a rubber spatula to stir and taking care not to let it catch on the bottom

8

Purée the cooked potatoes until smooth in a food processor

9

Blend the mixture, then mix with the puréed potatoes. Season with Maldon salt, and then chill throughly

10

Churn the ice cream in an ice cream machine until thick, about 20–30 minutes

11

Once churned, serve the ice cream in small bowls and spoon over the mousse

Go to Comments

Warm chocolate mousse with potato ice cream

Latest from Warm chocolate mousse with potato ice cream

You may also like