Award Winning Food, Drink & Travel Magazine
Chocolate Pot FI
Share on facebook
Share on twitter
Share on whatsapp
Share on linkedin

Chocolate Pot Recipe by Tom Walsh of Portmarnock Hotel & Golf Links

The Portmarnock Hotel & Golf Links has just been treated to an extensive refurbishment. As part of the revamp of the hotel, they have a new Executive Chef in the form of Tom Walsh, previously of Dromoland Castle, Clontarf Castle, Aqua, Luttrellstown and most recently Roganstown.

Here Tom shares his recipe for his take on a Chocolate Pot.

Serves 4

For the Chocolate Soil:

200g caster sugar
200g ground almonds
120g plain flour
100g cocoa powder
135g butter, melted

For the Chocolate Mousse Pot:

500ml cream
500ml milk
700g dark chocolate (at least 80% cocoa solids), chopped
200g caster sugar
16 egg yolks
320g egg whites

For the Pistachio Sponge:

110g butter
300g caster sugar
2 eggs
240ml milk
250g plain flour
½ tsp salt
1 tsp bread soda
1 tsp white wine vinegar

For the Sorbet:

500ml frozen lime purée
125g caster sugar
pinch of salt

For the Honeycomb:

100g caster sugar
50ml water
1 tbsp bread soda


1. To make the chocolate mousse heat the milk and cream, then pour this over the chocolate until it melts.
2. Prepare 200g of the sugar and the egg yolks as you would for a saboyan, then fold in the melted chocolate.
3. Whisk the egg whites until stiff peaks form, then gradually whisk in the remaining 100g of caster sugar.
4. Fold this meringue into the chocolate mousse mixture.
5. To make the sorbet, mix the ingredients together and churn in an ice cream machine according to the manufacturer’s instructions.
6. To make the honeycomb, bring the sugar and water to the boil in a heavy based pan and leave undisturbed until it turns to a golden caramel.
7. Add one tablespoon of bread soda and whisk in.
8. Pour into a tray and leave to cool and harden.
9. Serve as shown.

Chocolate Pot


Tom Walsh Chef Tom Walsh began his career training in Dromoland Castle before gaining a wealth of experience in some of Ireland’s top hotels and restaurants including Clontarf Castle, Aqua, Luttrellstown and Roganstown.

His move to Portmarnock Hotel & Golf Links coincides with a large investment in the hotel’s appearance and food offering. The four star hotel will now be home to a new culinary experience from Tom in the Seaview Restaurant, the Osborne restaurant and the Jameson Bar.


[TT-FOURBLOCK-BOTTOM ID=”74201,79825,74619,77970″]
Recently Added