Warm Chocolate Mousse with Potato Ice Cream Recipe - Great British Chefs
The starchy potatoes help make this ice cream extra dense and thick, and the simple chocolate mousse comes together very quickly.
Ingredients
- 300g of double cream
- 400g of 33% chocolate pistoles
- 300g of pasteurised egg whites
- 850ml of whole milk
- 150ml of double cream
- 200g of egg yolk
- 150g of cane sugar
- 600g of potatoes, cooked weight
- Maldon salt
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