Chocolate has always been one of my favourite indulgences. My ‘go to’ comfort food. So, when Luxx PR contacted me with an invitation to take part in the Godiva Chocolate Challenge, I wasn’t going to turn it down. On Day 12 of #100DaysNoTV  I spent an evening in the kitchen with Rob creating our chocolatey competition entry.

Several things made this extra special: for each entry Godiva donated £5 to Breast Cancer Now, it involved chocolate, I spent a fun evening with Rob, it involved chocolate, the winning dessert will be served in one of Mark Hix’s London restaurants, and it involved chocolate. 😉

The challenge was to make a delicious, unique, dessert that must include three particular elements: chocolate, meringue and something pink.

It’s no secret that Rob is the best chef in our house, so we brainstormed together but making our dessert was his job.

We both love fruit and chocolate combinations and this led us to our final creation: milk chocolate ganache covered with a layer of rose water and raspberry pink mousse and topped with vanilla rose bud meringues. We named it Roseberry Pudding.

It was absolutely delicious (although perhaps not technically perfect!), and I thought it would be fun to share our recipe with you. There are a number of elements – so the recipe is long – but it’s all worth it!

I was sent some samples of Godiva white and milk chocolate for inspiration!

roseberry pudding

Total time: 2 hours and 35 minutes
Preparation time: 20 minutes

These ingredients make 2 desserts.

ganache ingredients

55g milk chocolate (in small pieces)
28g butter
120ml of double cream
1 tbsp caster sugar
Large pinch of sea salt

raspberry sauce ingredients

60g fresh raspberries
1 tsp lemon juice
25g caster sugar

mousse ingredients

50g icing sugar
120ml of double cream
4 tsp rose water
2 tbsp raspberry sauce (see above)

meringue ingredients

1 egg white
56g caster sugar
½ tsp vanilla extract

Piping meringue is not as easy as it looks!

Whipping the rose water and raspberry mousse into shape

Raspberry sauce simmering gently to thicken and reduce

method for the ganache

1. Put the chocolate and butter in a bowl that is large enough to accommodate the cream.
2. Heat the cream in a saucepan until it is just starting to bubble.
3. Remove from the heat and pour over the chocolate and butter.
4. Leave for 4 or 5 minutes until the chocolate and butter have melted and then stir gently to mix.
5. Pour evenly into your serving bowls or glasses and refrigerate until the ganache firms. This will take between 1 ½ and 2 hours.

method for the raspberry sauce

1. Place the ingredients in a small saucepan on a high heat.
2. Stir until the sugar dissolves and raspberries begin to break down.
3. Press the mixture through a sieve into a bowl to get rid of the pips.
4. Return the sauce to the saucepan and reduce over a medium heat until the sauce thickens.
5. Leave to one side to cool.

You’ll use two-thirds of the sauce in the mousse, and the final third is used to decorate your desserts.

method for the mousse

1. Pour the cream, icing sugar, rose water and cooled raspberry sauce into a large mixing bowl and whisk until light and fluffy.
2. Place the mousse in the fridge for 30 minutes until it begins to firm up.
3. After 30 minutes spoon the mousse evenly over the ganache and return your desserts to the fridge.

method for the meringue

1. Preheat your oven to 140°C/120°C Fan/Gas Mark 1.
2. Whisk the egg whites in a large bowl until the mixture stiffens and you can form peaks.
3. Add the sugar and vanilla to the mixture and whisk until it become glossy and has peaks forming at the top.
4. Fill a piping bag with the meringue mixture and, on to a baking tray lined with baking paper, pipe the mixture into small rose bud shaped meringues. Tip – squeeze the bag to form a ball of meringue and then pull upwards to give the meringue its peak.
5. Bake for 10 minutes, or until your meringues are just starting to turn a light golden colour.
6. Remove the baking tray from the oven and leave the meringues to cool before touching.

finishing touches

1. Remove your puddings from the fridge.
2. Place 3 meringues on top of each pudding.
3. Add a fresh raspberry and then drizzle the raspberry sauce over the top of the mousse to decorate.
4. Serve with a smile!

Roseberry Pudding

Roseberry Pudding

Roseberry Pudding

As expected we weren’t invited to the final in London (on 13th October 2015) but we had a brilliant time using our imaginations to invent something delicious in just a couple of days and with a strict brief. Closest we’ll get to taking part in a MasterChef Invention Test!

Obviously we’d be thrilled if you try this recipe, and, if you like it, share it with others. But, if you do share please do be kind enough to give credit to #100DaysNoTV. Thanks. 🙂

Have you got any favourite chocolate dessert recipes? Did you take part in the Godiva Chocolate Challenge? If so, I’d love to hear from you!

Bye for now!