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“A blackcurrant infused mousse with a Tahitian vanilla crème brûlée centre. The trick is to put the frozen crème brûlée into the mousse so when defrosted you get an amazingly creamy centre in this rich, delicately fruity chocolate mousse.”

Ingredients

For the crème brûlée:

  • 4 egg yolks
  • 75g caster sugar
  • 500ml double cream
  • 1 vanilla pod, split

For the chocolate mousse:

  • 50g dark chocolate
  • 600ml double cream
  • 250ml blackcurrant syrup(125g water-125g sugar-2 blackcurrant tea bags or loose leaf)
  • 250g egg yolks
  • 125ml single cream

For the chocolate sponge:

  • 2 chocolate sponge cakes, with a diameter of 20cm and a depth of 5mm. You can use any traditional chocolate sponge recipe
  • 4 tbsp blackcurrant preserve

For the ganache:

  • 125g Cream
  • 125g dark chocolate, 70% cocoa solids, coarsely chopped
  • 25g unsalted Butter
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Method

  1. Set the oven to 110°C. You will need a lightly buttered, round ovenproof dish. Sprinkle it with caster sugar. You will also need a cake ring or spring form tin, 20cm in diameter. The round dish will be used to cook the brûlée and must be slightly smaller than the cake ring or tin.
  2. To make the brûlée, mix the egg yolks and sugar together. Pour the cream into a saucepan and add the vanilla pod. Bring to the boil. Remove from the heat and pour the hot cream through a fine sieve into the egg mixture, stirring continuously.
  3. Pour the mix into the prepared dish and cook for 30 minutes, until lightly set.
  4. Remove from the oven, cool and then freeze for several hours.
  5. Next, make the blackcurrant syrup. Place the sugar, water and tea bags in a saucepan over a high heat and bring to the boil, stirring until the sugar has dissolved. Remove from the heat and leave the syrup overnight to infuse. Pass the syrup though a sieve to remove the pieces of tea if using loose leaves.
  6. To make the chocolate mousse, melt the chocolate in a bowl set over a saucepan of gently simmering water.
  7. Whip the double cream until it forms soft peaks using a hand whisk at medium speed.
  8. Bring the blackcurrant syrup to the boil.
  9. Place the egg yolks in the chef mixer bowl, whisk at high speed, and slowly trickle in the syrup. Continue whisking the mixture until it is light and fluffy. Leave to cool.
  10. Pour the single cream into a saucepan and bring to the boil. Stir in the melted chocolate and fold this in to the egg yolk mixture.
  11. Fold in the whipped cream.
  12. Take one of the prepared chocolate sponges and brush with blackcurrant preserve. Then place in the bottom of your chosen cake ring or mould. Top it with a layer of the chocolate mousse.
  13. Remove the crème brûlée from the freezer, turn it out and immediately place in the centre of the mousse. Top with more mousse and add the remaining sponge cake, also brushed with blackcurrant preserve. Return to the freezer and freeze for several hours or overnight.
  14. To make the ganache, pour the cream into a saucepan over a gentle heat and carefully stir in the chocolate until it has melted and the mixture is smooth. Cut the butter into small pieces and add to the chocolate mixture, stirring continuously until thoroughly incorporated.
  15. Turn out the frozen dessert. Put it on a wire rack, pour over the warm ganache and leave it to set.
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