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Baking with Payard, Part Deux

Yesterday I had a chance to return to Payard’s Simply Sensational Desserts. Chocolate Mousse CakeAfter the success with his lemon tart¬†and reasonable luck with his chocolate tart, I decided to tackle his chocolate mousse cake.

I must say it was tasty indeed! In fact so much so, that I didn’t have the patience to decorate it fully or let the mousse set fully, which is why the middle layers are a bit thin. (It wasn’t all my fault. I had friends who heard I was baking, and they had even less patience than me.)

In the book he suggests two mousses – milk and dark chocolate, but he mentions that he makes it for his own shop with three – white, dark, and milk chocolate. So I did that very thing, using Valrhona for the bitter chocolate, Lindt for the milk chocolate, and Green and Black’s for the white chocolate.

Chopped chocolateFor making a chocolate emulsion he has a different method than I described before.

It’s a tricky thing making a chocolate emulsion, and he gets around it by chopping the chocolate, adding boiling cream, and stirring it until the mixture is smooth.

This works very well and has a velvety result, if you have the patience to chop all that chocolate!

However, I think we’ll stick with our method for the chocolate sauce and hot chocolate!

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2 Responses to “Baking with Payard, Part Deux”

  1. May 16th, 2006 at 12:59 am

    daffy says:

    Hi! Just chanced on your site thru foodpornwatch and I’m keeping yours in my ‘favourites’ list!
    I love ice creams and chai tea, and I’m definitely going to try them out once I have the time. ;) Keep posting!

  2. May 16th, 2006 at 1:09 am

    Ivonne says:


    That is gorgeous! Chocolate to the maximum … well done!

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Kieran Murphy is a director of Murphys Ice Cream living in Dingle, Co. Kerry, Ireland.

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Murphys Ice Cream

Murphys Ice Cream has shops in Dingle, Killarney and Dublin 2 (Wicklow Street).