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Maya Gold Mousse served with a Bourbon & Mint Milkshake

by James Montgomery from Charles Campion’s ‘Eat Up!’ (Kyle Cathie)

Maya Gold is a dark organic chocolate bar made by Green & Black’s.  It is dark & rich with a high percentage of cocoa solids & has subtle flavours of citrus & cinnamon.  It is widely available in a supermarkets but if it remains elusive use another good quality dark chocolate.

Serves 6

Prep time: 25 mins + 2 hrs chilling, or preferably overnight

Ingredients

6 large eggs (or 8 medium)

200g Maya Gold chocolate

225ml double cream

For the milkshake

Leaves from a large bunch of fresh mint

1 small tub (100ml) good quality vanilla ice cream (Nigel used Morellis from Northern Ireland)

6 shots of Bourbon

Milk (add according to consistency required)

Method

1.   Separate the egg yolks from their whites & put the whites into a scrupulously clean mixing bowl.  Reserve the yolks.

2.   Melt the chocolate in a bowl over a pan of boiling water (do not allow the bottom of the bowl to touch the water).  Allow the chocolate to cool but not solidify & mix in the egg yolks – this is a tricky procedure, too hot & the eggs will curdle, too cool & the chocolate will be solid.  You are aiming for the perfect mid-point compromise! Fold the cream into the chocolate mixture. (Nigel suggests using a gentle figure of 8 folding technique.)

3.   Whisk the egg whites to stiff peaks, then fold into the chocolate mixture.  You are aiming to preserve the bubbles & lightness, so do not overwork the mixture. Use to fill six ramekins & chill until set, preferably overnight.

4.   To make the milkshake, place the mint leaves, ice cream & Bourbon in a liquidiser & whizz thoroughly.  Add milk, a little at a time, whizzing to mix, until you have the degree of milkshake ‘thickness’ you prefer.  Serve in small glasses with the mouse.

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