over 2 hours
10 to 30 mins
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By Glynn Purnell
For the mint chocolate chip ice cream
- 475ml/18fl oz whipping cream
- 400ml tin condensed milk
- ½ tsp peppermint essence
- 5 drops green food colouring
- 175g/6oz dark chocolate (70% cocoa solids), chopped into small pieces
For the chocolate crumbs
- 200g/7oz caster sugar
- 200g/7oz ground almonds
- 120g/4½oz plain flour
- 88g/3oz cocoa powder
- 2 tsp salt
- 140g/5oz melted salted butter
For the chocolate mousse
- 200g/7oz dark chocolate (70% cocoa solids), broken into pieces
- 150ml/5fl oz double cream
- 150ml/5fl oz free-range egg whites (about 5 egg whites)
To make the mint chocolate chip ice cream, place a shallow metal baking tray in the freezer.
Whisk the cream in a bowl to stiff peaks. In a separate bowl mix the condensed milk, peppermint and food colouring and chocolate together. Fold in the whipped cream then pour into the prepared tin and cover. Freeze for 3–5 hours.
To make the chocolate crumbs, preheat the oven to 180C/160C Fan/Gas 4.
Mix the dry ingredients together in a bowl, add the butter and mix again. Place on a baking tray and bake for 15 minutes. Allow to cool, then blend to a powder.
To make the chocolate mousse, place the chocolate in a bowl.
Bring the cream to the boil in a saucepan, then immediately remove from the heat and pour it over the chocolate, stirring until the chocolate melts. Add the egg whites and whisk until emulsified. Pour into an espuma gun with gas according to the manufacturer’s instructions. Keep in a saucepan of warm water until ready to serve. Alternatively, place the mousse in a container and set in the fridge.
To serve, fill a bowl with chocolate mousse from the espuma gun, add a scoop of ice cream and top with the chocolate crumbs.