Dark Chocolate Moelleux & Milk Sorbet Courtesy of chef Morgan Meunier at Morgan M, London, UK
INGREDIENTS Frozen ganache centre 200g cream 110g Valrhona 70% chocolate 50g unsalted butter Sponge 110g 64% Cocoa Barry milk chocolate* 110g butter chopped 35g cocoa powder** 30 g potato flour 3 eggs, separated 120g caster sugar
Milk sorbet 2ltr milk 160g sugar * available from specialist supplier or good quality milk chocolate ** 21% Cocoa Barry, pure bitter chocolate
METHOD Ganache Bring cream to boil Remove from the heat and mix in large pieces of chocolate and butter Whisk until cold, then chill Once chilled freeze into desired shape (ideally a small sausage shape) Sponge mixture Melt chocolate and butter in bain marie Stir in cocoa and potato flour Whip the egg whites and yolks separately and incorporate half of the sugar in each of them Fold the eggs into chocolate
To cook Heat oven to 200°C/ Gas Mark 4 Line small deep metal ring tins 7cm in diameter, with greaseproof paper Fill each with sponge mixture Place the frozen ganache in the centre then cover with more sponge Cook for 12-14 minutes Milk sorbet On the hob, reduce milk with sugar until it’s 800g in weight Once cold, pour into an ice cream maker Serve whilst the chocolate sponge is still warm with the ice cream next to it Serves: 4
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