Dark chocolate mousse, chocolate cookie crumb, black cherry sorbet

Dark chocolate mousse, chocolate cookie crumb, black cherry sorbet
Serves: 4
  • 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
  1. 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.
  2. Place the water, sugar, glucose and trimolene in a saucepan.
  3. Place over a medium heat and take it to just under a boil (around 85C).
  4. When hot stir through the purée. Place in the fridge overnight.
  5. The next day whisk it all together and churn in your ice cream machine according to manufacturer’s instructions.
  6. Store until needed.
  7. For the cookie crumb, preheat your oven to 160C/Gas 3.
  8. Place butter and sugar in a food mixer and cream together.
  9. Stir through the other dry ingredients.
  10. Spread into a greased baking tray and bake for 10-12 mins until firm.
  11. Set aside to cool.
  12. When cool, smash into a biscuit crumb texture.
  13. For chocolate mousse, place the chocolate and maple syrup in a bowl and carefully heat in the microwave to melt.
  14. Place the tofu in a food processor and blend, slowly adding the chocolate maple mix until all is incorporated.
  15. Scrape down the sides of the bowl and blend again to make sure nothing has been missed.
  16. Store in the fridge for at least 1 hour so the mousse has time to cool and set.
  17. 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.
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