FOOD + DRINK
MEET THE CHEF CONT .
Steve Piddock ’ s Dark Chocolate Marquis
Biscuit base Ingredients :
• 125g butter
• 125g caster sugar
• 1 egg beaten
• 250g plain flour
• 1tsp baking powder
• 50g cocoa powder
Method :
Cream together the butter and sugar , add the egg and mix well , add flour , cocoa and baking powder and mix to a soft dough . Roll the dough between sheets of greaseproof paper to the thickness of a pound coin , cook at 180 ° C / gas mark 5 for 12 minutes . Remove from the oven and straight away press your chosen mould into the biscuit , allow to cool .
Chocolate ganache filling Ingredients :
• 520g dark chocolate
• 152g butter
• 40g trimoline
• 600g double cream
Method :
Put all ingriedients in a heatproof bowl and melt slowly over a bain marie , pour into your mould and chill to set , ensure you leave a small gap at the top of the mould for the glaze .
Chocolate glaze Ingredients :
• 125g water
• 175g caster sugar
• 125g double cream
• 55g cocoa powder
• 40g dark chocolate
• 3 gelatine leaves
Method :
1 . Boil the sugar and water to dissolve , soak gelatine in cold water , add cream and cocoa to water and sugar and whisk to dissolve , add dark chcolate and soaked gelatine and whisk until smooth . Allow to cool before pouring over your mousse , chill to set .
2 . Remove the mould using a blow torch and portion using a hot knife
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