Couture (dark chocolate mousse with vanilla crème brûlée)

Method

1. Set the oven to 110°C/gas 1/4. You will need a lightly buttered, round ovenproof dish, sprinkled with caster sugar and 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 meshed 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. Make the chocolate mousse. Slowly melt the chocolate in a heatproof bowl set over a pan of hot water, taking care not to let the bowl come into contact with the water.

6. Whip the cream to very soft peaks. Add one quarter of the cream to the melted chocolate and stir until fully incorporated. Add the remaining cream.

7. Take one of the prepared chocolate sponges and place in the bottom of your chosen cake ring or mould. Top it with a layer of the chocolate mousse.

8. 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. Return to the freezer and freeze for several hours or overnight.

9. 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.

10. Turn out the frozen dessert. Put it on a wire rack, pour over the warm ganache and leave it to set.

11. Decorate with chocolate curls and serve immediately.

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Ingredients

For the crème brûlée:

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

For the chocolate mousse:

250g dark chocolate, 70% cocoa solids, coarsely chopped
500ml whipping 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.

For the ganache:

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

For decoration:

chocolate curls

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