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.
Time to sit back and let the afternoons fade into evenings at @thebarleymowmayfair #CH #CubittHouse
Introducing the return of our beloved “Cubitt House Eats With” for a fourth series, kicking off in February 2025 bringing a fantastic line-up of chefs, including @asmakhanlondon, @matthewryle @maxlamanna
and @chefjoshkatz, together to cook alongside our Chef Director @Ben.Tish
Looking forward to welcoming them all to Cubitt House in the new year! Click the link in bio to find out more #CH #CubittHouse #CHEastsWith
No shortage of the `black stuff` that is taking the capital by storm! Come enjoy a pint of smooth & creamy Guinness as we begin the countdown to Christmas 🖤 #CubittHouse #LondonPubs
DECEMBER #DishWithTish
A decadent and festive Chocolate & Chestnut Cake!
Chef Director @ben.tish makes this for Christmas Eve - "it’s a really light, tasty chocolate cake with a festive nuttiness thanks to the chestnuts. Delicious with a glass of PX Sherry!"
For the full recipe, click the link in our bio #CH #CubittHouse
🎄 And to top it all off, on the 12th Day Of Christmas 🎄 THE GRAND FINALE OF THE CUBITT 12 DAYS we have teamed up with our very good friends of the brand @countrycreaturesuk and @hugoandursula to give you and NINE of your favourite friends and family, the chance to be the first through the door of the @countrycreaturesuk NEW OPENING in 2025!! 🗝
The creators of the @doubleredduke will be adding more bedrooms for the Double Red Duke & unlocking the door to its new sister property, a ten bedroomed country house in The Cotswolds!
Opening just a few steps from the stunning Duke, @hugoandursula, dropped in to help show you a sneak peek of what`s in store!
What’s included:
🛀🌙🍷🎄 A two night stay at Country Creature`s new 2025 opening for 10 people with breakfast included each day 🍾💃🛌🍻
To enter, all you have to do is:
✨ Like this post
✨ Make sure you’re following @CubittHouse @HugoAndUrsula @CountryCreaturesUK and @DoubleRedDuke
✨ Tag a friend you’d like to join you. Each tag is worth an extra vote.
✨ Share on your story for an extra entry!
© 2024 Cubitt House Ltd.
10 Motcomb Street, Belgravia, London SW1X 8LA
Company No. 05399542
