Chocolate moelleux

AT A GLANCE

  • Serves 8 people

"I would love to surprise my girlfriend by making the chocolate moelleux from Must Winebar. No matter how full she is, she can't say no to this dessert."
Damien Saxby, Osborne Park, WA

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

  • 185 gm dark chocolate (70% cocoa solids; see note), coarsely chopped
  • 185 gm butter, coarsely chopped
  • 4 eggs
  • 4 egg yolks
  • 90 gm caster sugar
  • 150 gm (1 cup) plain flour
  • 25 gm Dutch-process cocoa powder, plus extra for dusting
  •  
  • White chocolate ice-cream
  • 500 ml (2 cups) milk
  • 3 tsp liquid glucose
  • 6 egg yolks
  • 100 gm caster sugar
  • 250 gm white chocolate, coarsely chopped
  • 100 ml vegetable oil
  • 500 ml (2 cups) pouring cream
01   For white chocolate ice-cream, bring milk and liquid glucose to just below the boil in a saucepan over medium heat. Whisk yolks and sugar in a bowl until thick and pale (2-3 minutes). While whisking, add milk mixture in a thin steady stream, then return to pan and stir continuously over medium heat until mixture thickly coats a spoon (6-8 minutes). Melt chocolate in a bowl placed over a saucepan of barely simmering water and stir occasionally until smooth. Add oil in a thin steady stream, stirring to combine, then add to custard. Add cream, strain through a fine sieve and refrigerate until cold. Churn in an ice-cream machine, then freeze until required. Makes 1 litre.
02   Melt chocolate and butter in a bowl over a saucepan of simmering water (3-4 minutes), then stir gently until smooth. Whisk eggs, yolks and sugar in an electric mixer until pale and fluffy (2-3 minutes). Fold chocolate into egg mixture, sieve flour and cocoa in and fold to combine. Spoon into 8 buttered and floured 200ml ramekins or dariole moulds, filling to three-quarters, smooth tops and refrigerate to set (2 hours).
03   Preheat oven to 200C. Bake moelleux until just set and soft in the centre (8-10 minutes; a skewer should come out wet). Turn out of moulds, dust with extra cocoa and serve hot with white chocolate ice-cream.

Note Must's team uses Valrhona Guanaja and Valhrona cocoa; they're available from select delicatessens and grocers. 

Topics:

EGGS, ICE-CREAM, FRENCH, DESSERT, BAKING, CHEFS' RECIPES, CHOCOLATE, SPRING

Recipe:

MUST WINEBAR, PERTH

Photography:

JAMES MOFFATT

Styling:

LYNSEY FRYERS-HEDRICK

FEATURED IN

Oct 2013

Oct 2013

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