Chocolate moulleux

Keith Marley

Keith Marley

16th November 2015
Keith Marley

Chocolate moulleux

Chocolate moulleux from Keith Marley


  • 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


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


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

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