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Recipe of the week

Dark Chocolate Mousse, Italian Meringue, White Chocolate Ice Cream On Black Pepper Tuile

Credit: Desmond Yare Head Chef Cragwood Country House Hotel & Restaurant



Prep Time:
Cook Time:


  • Mousse
  • 200g bitter chocolate
  • 300ml double cream
  • Pâté ŕ Bomb
  • 200ml water
  • 300g caster sugar
  • 5 egg yolks
  • Italian Meringue
  • 120g caster sugar
  • 1tsp glucose syrup
  • 2 tbsp cold water
  • 2 egg whites
  • Tuile Biscuit
  • 115g caster sugar
  • 115g butter
  • 115g plain flour
  • 83g egg white (whites of 2 eggs)
  • 1 tsp black pepper
  • White Chocolate Ice Cream
  • 500ml milk
  • 500ml double cream
  • 100g white chocolate (break into small pieces)
  • 10 egg yolks
  • 1 orange (zest)
  • 300g caster sugar
  • 200ml water


For The Tuile
Cream the butter, sugar and add the flour, black pepper and
egg whites, whisk until smooth. Leave to rest for ten minutes.
Spread the tuile mix onto greaseproof paper and cook for five
minutes at 180°C. Remove from greaseproof paper and shape
as desired.
For The Mousse
Gently heat a pan of water, put the chocolate into a metal bowl
over the pan whilst simmering, making sure the bowl is not
touching the water. Stir the chocolate occasionally until melted.
Now make a pâté ŕ bomb. Place the yolks into an electric mixing
bowl on high speed, whisk until creamy. Boil the sugar and water
to 121°C, then add it to the yolks. Mix slowly on a low speed
whisk. Allow to cool. Add the melted chocolate mixture, stirring
until the mixture is smooth and glossy. Whip the cream and fold
in the mixture.
Finally, add the Italian meringue to make the mixture light and
fluffy. It is made by boiling the sugar, glucose and water to
121°C. Then whisk the egg whites slowly and add the sugar
syrup. Whisk until glossy.
Place the mixture into glasses or moulds and set in the fridge. The
teardrop shape can be made by tempering 200g of dark chocolate.
Once shaped you fill with mousse mixture and allow to set.
For The White Chocolate Ice Cream
Boil the milk and cream along with the orange zest in a pan and
then add the chocolate until melted. Remove from the heat and
allow to cool. Boil both sugar and water in a saucepan to 121°C, then remove
from heat and allow bubbles to subside. Use an electric whisk to
whisk the egg yolks until smooth. Then, add the sugar syrup,
pouring steadily whilst whisking until mixture is thick and pale
and cooled to luke warm. Add this to the chocolate mixture and
once cooled, churn in ice cream machine and freeze.
To Serve
Serve as in picture, or as desired. This dish would also look
attractive served in glasses.

Chef’s Tip:
Glucose syrup is made from maize starch. This clear white liquid is also know as ‘liquid glucose syrup’. It is available from most supermarkets in the baking section.

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