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