I’ve just spent 10 minutes trying to think of a name for this dessert and I honestly couldn’t think of one besides calling it a “stack”. That’s about as creative as I could get tonight. It’s been a hectic festive season for me, forgive my mental block.
Living alone I sometimes get bored with my bachelor meals, one can only have toasted sandwiches and pasta for so long. So I decided to behave like a chef (can you believe it? The horror) and cooked a 3 course meal for myself. This was what I came up with for dessert. A mad concoction of chocolatey goodness and things to make your gym instructor sigh. Choc Chip Cookies, chocolate mousse, chocolate truffles and vanilla custard all on one plate. Eat now, regret it later.
For the Choc cookies:
- Butter – 340g
- Castor Sugar – 450g
- Vanilla extract – 5ml
- Eggs – 3
- Bicarb of soda – 10g
- Cake flour – 565g
- Chocolate chips (or chopped up good quality chocolate) – 300g
- In a mixer cream the sugar and butter until fluffy and light by beating it.
- Add the vanilla extract whilst still beating the butter and slowly add the eggs one by one.
- In a bowl mix the dry ingredients together and add to the wet ingredients.
- Mix until combined. Do not over mix.
- Cover with plastic wrap and allow to rest in the fridge for 30mins.
- Spoon the cookie dough into your palm and roll into balls the size of a gold ball.
- Place on a buttered oven tray with a 4 finger size gap between each ball. Bake at 180°C until golden.
- Cool. Store in an airtight container.
For the chocolate mousse:
- Eggs – 100g
- Egg yolks – 7
- Castor sugar – 225g
- Dark chocolate – 500g
- Whipping cream – 1 litre
- Leaf gelatine – 4 leaves or 8g
- Whisk the eggs, egg yolks and sugar until fluffy and creamy (called a sabayon)
- Melt the chocolate in a metal bowl over a simmering pot of water with 200ml of the cream
- Hydrate the gelatine (place in a bowl of water until soft) then melt it into the hot chocolate mixture
- Fold the chocolate into the sabayon
- Whisk the rest of the cream until medium (not stiff, stiff cream will result in a grainy mousse) and then fold the cream into the chocolate mixture.
- Place in a container and then in the fridge for 3 hours to set
For the custard:
- 4 egg yolks
- 1 cup (250ml) milk
- 1 cup (250ml) cream
- 1/4 cup (55g) caster sugar
- 1 tsp vanilla extract
- In a pot pour the cream and milk and bring to scalding point (this is when it starts to steam but doesn’t boil).
- Mix the yolks and sugar together in a large metallic bowl and pour the scalding cream and milk slowly into it whilst stirring.
- Place the bowl over a pot of simmering (NOT boiling) water and begin stirring (I suggest you hold the bowl steady with a cloth or oven mitt)
- Add the vanilla to the mixture now and keep stirring until the custard thickens.
- Strain through a sieve to remove any lumps.
- Serve hot. If you want to cool it down make sure you place cling wrap or wax paper on the surface of the custard to prevent a skin forming. The custard will also become slightly thicker as it cools.
I made the chocolate truffles myself by crumbling biscuits and mixing the crumbs with melted butter and then placing the mixture in the fridge. I then scooped bits out of the mixture with a melon baller and rolled it into small balls which I then dipped in melted chocolate. The other option is just to buy them ready made.
- Place one cookie on the plate, pipe or scoop some mousse on top then place another cookie on top. Do this until you have a 3 layer stack topped with chocolate mousse. Place the truffles on top and drizzle the custard on top and around the stack (like in the pic in this post)