HOW TO TEMPER CHOCOLATE UK RECIPES

Steps:

• Place the chocolate and 120ml of water in a large heatproof bowl set over a pan of just simmering water – do not let the bottom of the bowl touch the water. Heat gently, stirring, until the chocolate is melted.
• Remove from the heat and leave to cool slightly, then stir in the egg yolks with a wooden spoon until well combined.
• In a large bowl, whisk the egg whites with the sugar until stiff peaks form, then gently fold into the chocolate mixture.
• Spoon the mousse into individual dishes and chill for at least 2 hours or overnight. Top with softly whipped cream, if desired. Recipe from James Martin’s French Adventure by James Martin (http://www.hardiegrant.com/uk/publishing/bookfinder/book/james-martin_s-french-adventure-by-james-martin/9781849499545 >Quadrille £20) Photography by Peter Cassidy.

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Line a 23cm x 33cm lipped swiss roll tin or baking tray with baking paper, then lightly oil the paper.
• In a large clean bowl, whisk the egg whites with an electric mixer until thick, glossy and holding medium peaks. On a low speed, whisk in the sugar, a little at a time, then add the flour, ground almonds and coffee until just combined.
• Spread the meringue evenly into the tin, scatter over the flaked almonds, then bake for 8 minutes. Lower the oven temperature to 160°C/140°C fan/ gas 4 and cook for a further 20-25 minutes. Lift the meringue from the tin on its paper and cool for 10 minutes on a wire rack, then invert onto another piece of baking paper to cool completely.
• Meanwhile, make the chocolate spread: melt the chocolate in a heatproof bowl over a pan of simmering water (don’t let the water touch the bowl). When melted, add the butter and stir gently, then leave to cool for 15 minutes. Add the cream gradually, beating between additions with a balloon whisk, then add the salt. Spread evenly over the cooled meringue, then chill the whole dessert for 15 minutes.
• For the cream filling, put the cream, icing sugar and coffee in a clean mixing bowl. Whisk with an electric mixer until it starts to thicken. Continue in bursts until you get soft peaks (that fall over).
• Spread the cream on top of the chocolate spread. Starting with a short edge, carefully roll up the meringue, using the baking paper to help. Wrap the paper tightly around and chill for at least 3 hours. To serve, put on a plate, drizzle with melted chocolate and slice.