Belfast Telegraph

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Recipe: Stephen Hope's valrhona chocolate mousse, pistachio and chocolate chip cookies and raspberry sorbet

Four of Northern Ireland’s best chefs give us a glimpse of the delights which will be on offer at next week’s Belfast Taste & Music Fest.

What you'll need

for the Chocolate mousse:

500ml single cream

700g Valrhona dark chocolate buttons

for the Chocolate chip cookies

850g flour

760g butter

400g sugar

350g chocolate

350g pistachios

for the Raspberry sorbet

1 litre raspberry puree

250g caster sugar

50g glucose

500ml water

To make the mousse, bring the cream to the boil. Put chocolate in blender, add boiled cream and blend.

For the cookies, preheat the oven to 150 degrees. Cream the butter and sugar, add the flour, and fold in pistachios and chocolate.

Drop heaping teaspoonfuls onto parchment-lined cookie sheets. Bake for 8-10 minutes or until golden brown. Allow to set up on the cookie sheets before moving to a baking rack to cool completely.

For the sorbet, bring water, sugar and glucose to the boil, cool mixture in the fridge for 25mins.

Add raspberry puree and churn.

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