Luxury Chocolate Sundae

Kerrymaid

Kerrymaid

Standard Supplier 25th July 2016
Kerrymaid

Kerrymaid

Standard Supplier

Luxury Chocolate Sundae

Luxury Chocolate Sundae by Thomas Leatherbarrow

Ingredients

  • Rocky Road:
  • X1 X2 X4
  • Dark Chocolate 250g 500g 1000g
  • Digestive Biscuits 150g 300g 600g
  • Mini Marshmallows 100g 200g 400g
  • Glacier Cherries 170g 340g 680g
  • Kerrymaid Buttery 250g 500g 1000g
  • Golden Syrup 125g 250g 500g
  • Chocolate covered chocolate mousse:
  • X1 X2 X4
  • Dark Chocolate 250g 500g 1000g
  • Kerrymaid Double 300g 600g 1200g
  • Dark Chocolate 100g 200g 400g
  • Whipped Cream:
  • X1 X2 X4
  • Kerrymaid Double 300g 600g 1200g
  • Icing Sugar 120g 240g 480g
  • Vanilla Pods ½ 1 2
  • Chocolate Ganache:
  • X1 X2 X4
  • Kerrymaid Double 500g 1000g 2000g
  • Salt 10g 20g 40g
  • Dark Chocolate 600g 1200g 2400g

Method

Rocky Road:
- Melt together the dark chocolate, butter and golden syrup
- Break up the digestive biscuits roughly
- Slice the glacier cherries
- Add to a large bowl the cherries, biscuits and mini marshmallows
- Pour the melted chocolate mixture into the bowl
- Mix all the ingredients till combined
- Pour into a lined tray and set in the fridge over night
- Remove from the fridge cut into 1.5cm squares
Chocolate covered chocolate mousse:
- Bring the Kerrymaid Double to the boil
- Remove from the heat pour over the chocolate
- Mix till combined and smooth
- Leave to cool completely, once cold place into a food processor
- Whisk till light and aerated, place in the fridge to set in a square tub or mould
- Melt the second quantity of chocolate
- Demould the mousse, and cut into square
- Place over a cooling wire, pour the melted chocolate over the mousse to cover
- Place back in the fridge to set
Whipped Cream:
- Scrap the seeds from the vanilla pod and place into a bowl
- Pour in the Kerrymaid Double and add the icing sugar
- Whisk the cream till it forms semi peaks and holds its shape
- Store in the fridge
Chocolate Ganache:
- Heat the Kerrymaid Double to 50°c
- Remove from the heat add the chocolate, salt,
- Whisk to a smooth consistency
- Allow to set in the fridge
Finish the dish with;
Kerrymaid Angelito and edible gold leaf

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