Recipes: Chocolate mousse | Banana and honey ice cream

WITH all those Easter eggs around, you’ll probably have a sweet tooth this week. So why not try these desserts from Paul Wedgwood, heard chef and co-owner of Wedgwood the Restaurant on the Canongate.

Chocolate and peanut butter mousse


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180ml double cream

25ml liquid glucose

90g bitter chocolate

25ml peanut butter loosened with boiling water

Cocoa for dusting

100g chocolate

25g unsalted butter

150 ml cream

½ tbs liquid glucose

2 tablespoons peanut butter

30g chocolate

30g crushed cornflakes


Whisk cream to soft peak

Mix peanut butter, water and glucose. Do not boil (but close).

Add chocolate and stir till melted. Leave to half cool

Fold in cream in 2 batches

Pour into mould and chill

Bring cream to the boil

Pour over diced butter and glucose and chocolate

Mix well and ensure all chocolate and butter is completely melted

Melt chocolate and peanut butter together, add cornflakes and spread out on a piece of parchment paper, chill, cut to shape and keep frozen until required

Banana and honey ice cream


2 over-ripe bananas, peeled chopped one-inch pieces and frozen for 24 hours

35ml runny honey


Place the frozen bananas in a food processor and turn on to full add about 35ml runny honey, more or less to personal taste and blend until completely smooth, scoop and serve or return to freezer in airtight container until required.

Chocolate craqaunt


25g fondant

25ml liquid glucose

25g isomalt

20g chocolate


In a heavy pan, put fondant, glucose and isomalt and bring to boil until reaches 160C remove from heat and add chocolate and melt, pour on to an oiled silpat and pull strips, snip with scissors.

Any leftover allow to cool then blitz to form a powder and then can be shaped and baked to form garnish. Store in an airtight container.