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En Francais

Riverside Restaurant / Bed and Breakfast
irish recipes

Irish Whiskey Chocolate
and Wild Blackberry Cup

This original recipe was specially selected for inclusion in the Bord Bia booklet 2000 of award winning recipes

Sauce

Ingredients

8 oz Chocolate Genoise
8 oz wild Blackberries (Blackcurrants and Bilberries may also be used)
1 tbsp blackberry jam
2 oz whipped cream

Chocolate Mousse
3 eggs
4 oz good Couverture
1 oz caster sugar

Syrup
1 tsp coffee (instant)
3oz sugar
2 tblsp Irish Whisky
3 fl oz water

Method

  • Soak the sponge with a syrup, Irish Whiskey and coffee solution.
  • Spread the sponge with the Blackberry jam, dice and reserve.
  • Melt the chocolate gently over a bain marie.
  • Whisk the egg whites with 1 oz of castor sugar until light and fluffy with soft peaks. (Not too stiff)
  • Add 1 egg yolk to the chocolate mix to thicken.
  • Add 1/3 of the egg whites into chocolate to soften it out.
  • Add remainder of whites and quickly fold in gently.

Assembling the Dessert

  • Dividing the mixture between 4 glasses, alternately layer the chocolate mousse, soaked sponge and 6 oz of the blackberries finishing with a layer of chocolate, until all the mix is used up.
  • Allow the mixture to set in the fridge.
  • Reserve 4 of the blackberries for decoration.
  • Make a coulis of the remaining 2 oz of blackberries and syrup from soaking the sponge.
  • When glasses are cold, pipe with whipped cream, drizzle with some blackberry coulis and garnish with whole blackberries and a mint leaf.

My mother picks lots of wild Blackberries for me every year, so I use these to make this tasty dessert.

I also serve blackberry sauce with Black Pudding by Kellys of Newport and this is definitely a marriage made in heaven!

 

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Anne and Anthony Kelly
Riverside Restaurant
Charlestown
County Mayo
Ireland

Tel: +353 (0) 94 925 4200
Fax: +353 (0) 94 925 4207
E-mail: riversiderestaurant@eircom.net

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