.
This is the most indulgent (and consistent) chocolate mousse I know. Whilst there are a few steps involved it’s worth it for its super silky texture, brilliant flavour balance and hold. Needless to say a good quality chocolate is a must as the flavour really shines through. The olive oil adds to the silky texture whilst adding a grassy, fresh back note. It’s quite special. Great served individually or to share.
500g Crème Anglaise (see below)
350g 70% dark chocolate
500g Whipped Cream- whipped soft peaks
100ml extra virgin olive oil
Sprinkle of sea salt
Crème Anglaise (500g)
250g Milk
210g Double cream
150g Caster sugar
100g Egg yolks (about 5 egg yolks)
To make the Crème Anglaise, add the milk and cream to a medium saucepan.
In a separate bowl place the egg yolks, and caster sugar and mix with a whisk straight away.
Heat the cream and milk to just before the boil, then pour a little onto the egg/ sugar mix, before adding it all.
Whisk together and pour the combined mixture back into the pan over a low-ish heat to cook the custard out. Stir continuously (do not leave and do not boil) until it thickens and coats the back of the spoon.
Remove from heat and pass through a sieve and whisk to help remove some of the residual heat, as this will prevent the eggs from overcooking
To finish
Pour the hot custard onto the chopped-up chocolate and let sit for about a minute to help the chocolate melt, pour in the olive oil, before stirring to combine, cool then whisk the cream to soft peaks.
Fold this gently into the chocolate custard using a whisk, until it is gloriously chocolatey and smooth and silky. Don’t be alarmed that it will be quite runny at this stage – it will set I promise!
Spoon into a large serving bowl or individual bowls as you wish. Chill for 3 hours before serving.
This months Dish with Tish is a celebration of all things autumnal, with Ben Tish’s Butternut Squash Fritti, Crispy Sage & Honey taking centre stage.
Ribbons of seasonal Butternut Squash dipped in a light, crispy batter, topped with Sage and a generous drizzle of Honey. Golden, crunchy and wonderfully moreish, it’s the perfect seasonal starter or side dish to try at home.
Read the full recipe via the link in bio.
Candlelight, Champagne and a table laden with good things. Our kind of dinner party, with none of the washing up.
This month, Cubitt House Drinks With Asterley Bros.
A little British ingenuity, plenty of patience and a great deal of good taste. Just how we like it.
From spiced wine to Amaro, Sweet Vermouth and a rather good Martini, we’re getting to know the wonderful world of @asterleybros
From a spiced wine base to their signature Amaro, Asterley Bros have mastered the art of British aperitifs. Their journey led to a beautifully crafted Sweet Vermouth, launched at Schofield’s, alongside a Dry Vermouth made for a rather good Martini.
#CubittHouse #CubittHouseDrinksWith #AsterleyBros
The sound of a pint being poured. Possibly our favourite pub soundtrack.
A Very Cubitt Christmas.
From Mayfair to Notting Hill, our pubs are getting ready for the festive season. Christmas lunches, drinks with friends, office parties and private rooms for those who want the place to themselves.
Book your Christmas at Cubitt House.
