Warm Chocolate Mousse with Potato Ice Cream Recipe

Instructions

1. Step 1

   Heat the cream for the mousse until hot but not boiling, and pour it over the chocolate. Stir until the chocolate is melted | Ingredients: 10 2/3 oz of double cream , 14 1/8 oz of 33% chocolate pistoles

2. Step 2

   Whisk in the egg whites and pour into an espuma gun | Ingredients: 10 2/3 oz of pasteurised egg whites

3. Step 3

   Charge with cream whippers

4. Step 4

   For the ice cream, heat the milk and cream until they reach a simmer | Ingredients: 1 3/4 pints of whole milk , 5 1/16 fl oz of double cream

5. Step 5

   While waiting for the milk and cream to simmer, whisk the egg yolks and sugar together until aerated and pale | Ingredients: 7 1/16 oz of egg yolk , 5 1/3 oz of cane sugar

6. Step 6

   Temper the eggs with the hot milk and cream mixture then whisk the two together

7. Step 7

   Add the mixture back to the pan and heat to 83°C, using a rubber spatula to stir and taking care not to let it catch on the bottom

8. Step 8

   Purée the cooked potatoes until smooth in a food processor | Ingredients: 1 1/3 lb of potatoes, cooked weight

9. Step 9

   Blend the mixture, then mix with the puréed potatoes. Season with Maldon salt, and then chill throughly | Ingredients: Maldon salt

10. Step 10

    Churn the ice cream in an ice cream machine until thick, about 20–30 minutes

11. Step 11

    Once churned, serve the ice cream in small bowls and spoon over the mousse