Dark chocolate mousse, chocolate cookie crumb, black cherry sorbet
Author: Troy Terrington
Serves: 4
Ingredients
- Sorbet:
- 150g water
- 75g sugar
- 25g glucose
- 5g trimolene
- 250g black cherry purée
- Chocolate cookie crumb:
- 125g butter
- 100g sugar
- 125g strong flour
- 70g ground almonds
- 30g cocoa powder
- 3g Maldon sea salt
- Mousse:
- 200g dark chocolate
- 60g maple syrup
- 2 x 394g blocks medium-firm silken tofu
Method
- Start with the sorbet. This requires an ice cream machine, if you don’t have one buy the sorbet or a suitable ice cream to pair with the dessert.
- Place the water, sugar, glucose and trimolene in a saucepan.
- Place over a medium heat and take it to just under a boil (around 85C).
- When hot stir through the purée. Place in the fridge overnight.
- The next day whisk it all together and churn in your ice cream machine according to manufacturer’s instructions.
- Store until needed.
- For the cookie crumb, preheat your oven to 160C/Gas 3.
- Place butter and sugar in a food mixer and cream together.
- Stir through the other dry ingredients.
- Spread into a greased baking tray and bake for 10-12 mins until firm.
- Set aside to cool.
- When cool, smash into a biscuit crumb texture.
- For chocolate mousse, place the chocolate and maple syrup in a bowl and carefully heat in the microwave to melt.
- Place the tofu in a food processor and blend, slowly adding the chocolate maple mix until all is incorporated.
- Scrape down the sides of the bowl and blend again to make sure nothing has been missed.
- Store in the fridge for at least 1 hour so the mousse has time to cool and set.
- To serve, place a generous spoonful of the mousse in each bowl followed by a thick layer of the cookie crumb followed by a big scoop of the cherry sorbet.
