- 22/24 18 11/12 5 PORTIONS
- 53% 811 chocolate 600 gm 450 gm 300 gm 150 gm
- Butter 65 gm 48 gm 32 gm 16 gm
- Egg yolks 100 gm 75 gm 50 gm 25 gm
- Egg whites 400 gm 300 gm 200 gm 100 gm
- Sugar 130 gm 97 gm 65 gm 32 gm
- Tropical fruit compote
- 250 gms passion fruit puree
- 50 gms sugar
- 1 vanilla pod (split deseeded)
- 10 gms cinnamon sticks
- 4 gms star anis
- 2 gms green cardamon pods
- 200 GMS each of diced mango, pineapple & banana
Chocolate moulleux
Ingredients
Method
Line the 6.5cm diameter by 4cm metal rings with silicone paper lightly sprayed with release agent
Bake at 185c for 5/6min (depending on your oven)
1.) Melt the chocolate 50c
2.) add the butter
3.) Mix the egg whites & sugar together
4.) Whip on medium speed till just soft peak
5.) Add a small amount of the meringue to the chocolate along with the egg yolks.
6.) Add the rest of the meringue to the chocolate and fold in & divide between moulds
7.) Reserve in the fridge
Tropical fruit compote
1.) Place all of the ingredients into a pan, bring slowly to the boil & simmer very gently for 45 mins
2.) Combine with fruits & chill for at least 1hr before serving
Service
1.) Lightly spray a silicone mat then place the moulleux onto the mat & bake
2.) Garnish the plates with the fruit compote
3.) Remove the chocolate from the oven when ready
4.) Dust with icing sugar then a piece of chocolate
5.) Remove the ring
6.) Grip the join of the paper with your fingers then gently lift the moulleux with a broad slice & place onto the plate
7.) Remove the paper, garnish with ice cream (or desired garnish) & serve immediatley
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
