Thanks to Chef Matt Whitton for this chocolate gem.

INGREDIENTS

  • Chocolate Cookie
  • 80g butter, chopped
  • 100g dark chocolate, roughly chopped
  • 1/2 cup brown sugar
  • 1 egg, beaten
  • 1 shot espresso coffee
  • 1 teaspoon vanilla essence
  • 1/2 cup plain our
  • 1/2 cup self-raising our
  • 1 tablespoon cup cocoa powder
  • Chocolate Frozen Mousse
  • 150g good-quality dark chocolate, roughly chopped
  • 1/2 cup (125ml) extra virgin olive oil
  • 4 eggs, separated
  • 125g caster sugar
  • 1 tbs Frangelico (optional)
  • (This will make approx 10 Scoops)

INSTRUCTIONS

Chocolate Cookie
Place butter and chocolate in a saucepan over low heat until melted.
Add to a bowl and mix in sugar, eggs, espresso and vanilla. Mix well.
Sift our and cocoa over mixture and combine.
Allow to cool and then roll tablespoon balls from mix.
Lay on a lined tray well spread (these thing are sticky)
Bake in oven at 180°C for 10 to 13 minutes, keep them soft.
Cool on rack before serving.
Chocolate Frozen Mousse
Place the chocolate in a bowl over a pan over simmering water.
When the chocolate has melted, slowly stir in the olive oil.
Remove from heat.
Mix egg yolks and half the sugar in an electric mixer and beat until pale and thick.
Add the chocolate mixture and Frangelico (if using) and combine.
In a separate bowl, whisk egg whites with a pinch of salt until soft peaks form, slowly add remaining sugar till soft peaks form.
Fold egg whites into chocolate mixture.
Place mixture in plastic container and set in Freezer.
Serve the Berry Hotel “Chocolate Chocolatey Choc Choc Extreme” with puree and fresh strawberries

NOTES

Thanks to Chef Matt Whitton for this chocolate gem. More great recipes online foodlife.com.au

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.

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