Got a favourite recipe that you would like to share with us. We'd love to hear from you. Either just drop us an e-mail at info@icagormanston.ie or give Mary a call on 087 7973161
|
| |
For the Chocolate Mixture
|
 | 450g/1lb plain chocolate, broken into pieces |
|
| 5 eggs, separated
|
|
| 600ml/1 pint cream
|
|
| 1 fun size Mars bar, chopped
|
|
| 50g/2oz cornflakes, lightly crushed
|
|
| |
For the Chocolate Shards
|
| 50g/2oz plain chocolate, broken into pieces
|
|
| 50g/2oz white chocolate, broken into pieces |
|
| |
For the Chocolate Ganache
|
| 75g/3oz plain chocolate, broken into pieces
|
|
| 85ml/3fl oz cream, plus a little extra if neccessary
|
|
| Handful small halved strawberries or raspberries, to decorate |
|
| |
Chocolate Mixture
|
| Select 6 x 200ml / 7fl oz teacups and line them with cling film
|
|
| Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool a little.
|
|
| Lightly beat the egg yolks, then whisk into the melted chocolate. Whip the cream in a bowl until you have achieved soft peaks, then whisk into the chocolate mixture |
|
| In a separate bowl, beat the egg whites until stiff, then fold into the chocolate mixture. Divide among the lined teacups and chill for at least 2 hours or, preferably, overnight. When the chocolate mousse has set, melt the Mars bar in a small pan. Remove from the heat and fold in the cornflakes. Leave to cool a little, then add a layer to each chocolate mousse to form a crunchy base. Place in the freezer for at least 2 hours; (up to one month is fine, if required)
|
|
| |
Chocolate Shards
|
| Melt both chocolates in heat-proof bowls set over pans of simmering water
|
|
| Line a baking sheet with cling film. Spoon on blobs of both chocolates and then cover with cling film. Gently roll to form one even layer. Place in the freezer for at least 10 minutes (or for up to one month, if required). |
|
| |
Chocolate Ganache
|
| 75g/3oz plain chocolate, broken into pieces
|
|
| 85ml/3fl oz cream, plus a little extra if neccessary
|
|
| Handful small halved strawberries or raspberries, to decorate |
|
| |
| To Serve |
| Using a fish slice, transfer the coated chocolate mousses on to serving plates and leave to defrost at room temperature for 10 minutes, then decorate with the strawberries and raspberries and drizzle around the cooled chocolate ganache.
|
|
| Now, working quickly, remove the sheet of chocolate shards from the freezer and peel away the cling film, then break into shards and stick two into the top of each Dunbrody Kiss. |
|
| |
| |
| After making this, you will be loved forever ! |
|
| |
|
| Source: Kevin Dundon of Dunbrody Country House Hotel |
|
