Name: Chocolate moelleux
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 8
Ingredients: 185 gm dark chocolate (70% cocoa solids; see note), coarsely chopped; 185 gm butter, coarsely chopped; 4 eggs; 4 egg yolks; 90 gm caster sugar; 150 gm (1 cup) plain flour; 25 gm Dutch-process cocoa powder, plus extra for dusting; White chocolate ice-cream; 500 ml (2 cups) milk; 3 tsp liquid glucose; 6 egg yolks; 100 gm caster sugar; 250 gm white chocolate, coarsely chopped; 100 ml vegetable oil; 500 ml (2 cups) pouring cream

“I would love to surprise my girlfriend by making the chocolate moelleux from Must Winebar. No matter how full she is, she can’t say no to this dessert.”

Damien Saxby, Osborne Park, WA

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Ingredients

185 gm dark chocolate (70% cocoa solids; see note), coarsely chopped

185 gm butter, coarsely chopped

4 eggs

4 egg yolks

90 gm caster sugar

150 gm (1 cup) plain flour

25 gm Dutch-process cocoa powder, plus extra for dusting

White chocolate ice-cream

500 ml (2 cups) milk

3 tsp liquid glucose

6 egg yolks

100 gm caster sugar

250 gm white chocolate, coarsely chopped

100 ml vegetable oil

500 ml (2 cups) pouring cream

Method

Main

1.For white chocolate ice-cream, bring milk and liquid glucose to just below the boil in a saucepan over medium heat. Whisk yolks and sugar in a bowl until thick and pale (2-3 minutes). While whisking, add milk mixture in a thin steady stream, then return to pan and stir continuously over medium heat until mixture thickly coats a spoon (6-8 minutes). Melt chocolate in a bowl placed over a saucepan of barely simmering water and stir occasionally until smooth. Add oil in a thin steady stream, stirring to combine, then add to custard. Add cream, strain through a fine sieve and refrigerate until cold. Churn in an ice-cream machine, then freeze until required. Makes 1 litre.

2.Melt chocolate and butter in a bowl over a saucepan of simmering water (3-4 minutes), then stir gently until smooth. Whisk eggs, yolks and sugar in an electric mixer until pale and fluffy (2-3 minutes). Fold chocolate into egg mixture, sieve flour and cocoa in and fold to combine. Spoon into 8 buttered and floured 200ml ramekins or dariole moulds, filling to three-quarters, smooth tops and refrigerate to set (2 hours).

3.Preheat oven to 200C. Bake moelleux until just set and soft in the centre (8-10 minutes; a skewer should come out wet). Turn out of moulds, dust with extra cocoa and serve hot with white chocolate ice-cream.

Note Must’s team uses Valrhona Guanaja and Valhrona cocoa; they’re available from select delicatessens and grocers.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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