- Martin Bosley
Dark Ghana chocolate slab
Preheat the oven to 180°C. line a cast-iron terrine mould or load tin with greaseproof paper.
Place the butter into a deep bowl. Pour the sugar over the butter and then place the chocolate on top of that. This is so the butter and sugar dissolve together first and line the bowl, preventing the chocolate from sticking to it.
Melt the chocolate mixture over a pot of barely simmering water, then remove it from the heat. Transfer the mixture to a bench-top electric mixer with a whisk attachment.
In a separate bowl, whisk the eggs with the flour. With the mixer running, pour this mixture onto the chocolate, and continue to whisk until the mixture becomes smooth and shiny.
Pour the chocolate mixture into the mould or tin. Cover with a lin and place into a deep roasting dish. Pour in water to halfway up the sides of the terrine mould or tin and place in the oven for 1½ hours.
Once cooked, put the slab into the refrigerator and allow it to set overnight.
Dark Cacao chocolate mousse
Melt the chocolate with the milk in a bowl placed over a pot of barely simmering water. Do not allow the bottom of the bowl to come in contact with the water - you just want the steam to melt the chocolate. Add the egg yolk and mix it in until the mixture becomes glossy.
Whisk the egg whites with the sugar until thick and billowing. Fold the whites into the chocolate mixture one-third at a time until incorporated.
Pour into a container and refrigerate, preferably overnight. The longer you leave it, the better it will be. The colour will change from pale chocolate to one that is much deeper and mousse will be much thicker.
Line a baking sheet with baking paper.
Place the water and sugar in a small saucepan and cook to a golden colour. Add the popcorn and gently stir it in. Immediately remove the pan from the hear and pour the contents onto the lined baking sheet. Allow it to cool. Break the popcorn up into small pieces once cold enough to handle.