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Head chef Greig Young, of The Northgate in Bury St Edmunds, wins hearts and minds with this deliciously chocolatey recipe

Today I would like to share with you two of my favourite recipes. One is the rich dark chocolate mousse which we serve at The Northgate. Normally I make this using Tosier chocolate, it’s bitter but well rounded with a gentle flavour of tobacco, served with a sweet and sour espresso caramel. The second recipe is for cocoa crackling. It’s wafer thin, very crispy and tastes like coco pops; what’s not to like.


Chocolate mousse:


260g cream

260g whole milk

100g egg yolks

60g sugar

1.5 sheets of gelatine (soaked in cold water to soften)

240g dark chocolate (chopped up)

Dark chocolate mousse with crispy cocoa crackling (34626669)
Dark chocolate mousse with crispy cocoa crackling (34626669)


Whisk the sugar and the egg yolks until pale.

Heat the milk and the cream to just under a simmer then pour over the egg and sugar mix. Return the mix to the pot and heat gently while stirring constantly. You want the mix to thicken to the consistency of thick pouring cream. If you have a temperature probe, cook to 83 degrees but a good sign that it’s cooked is when the bubbles/foam on top goes away.

Add the gelatine to the custard then pour over the chocolate and mix until fully incorporated.

Chill the mix until completely cold and set.

Two hours prior to serving whisk the mix until light with the texture of whipped cream. Return to the refrigerator until ready to serve.

Chocolate wafer:


55g unsalted butter

155g sugar

40g warm water

45g plain or gluten free flour

25g cocoa powder


Warm the water with the butter and sugar, take off the heat and mix in the dry ingredients.

Chill the mix until fully cold. Spread very thin on to greaseproof paper and bake at 160 degrees for 6-8 minutes. The best way to check it’s done is to carefully touch the bubbles and if they are firm and set they are ready. Be sure to taste the wafers before you use them as is very hard to tell if they are burned without tasting.

The mix freezes very well if you don’t need it all.

To serve:

I normally serve with milk ice cream and espresso caramel but it will be perfect with just the mousse and the wafers.

Using a large hot spoon give a generous scoop of mousse and top with the wafers. Alternatively, you can pipe into glasses ahead of your meal.

Greig Young is head chef at The Northgate, Northgate Street, Bury St Edmunds

Call 01284 339604

See thenorthgate.com