Ingredients
The following ingredients have 8 Servings
- 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
- 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
Instruction
- 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.
- 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).
- 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.
