Chocolate mousse with caramelised milk, chocolate soil and mandarin
There’s a mousse in the kitchen that we all want to eat… we’re going to eat this mousse (thanks to our mates at Mission Estate in Napier), that’s what we’re going to do; we’re going to eat this mousse.
300g dark chocolate
1 tsp cocoa
300ml semi whipped cream
55g caster sugar
Break up chocolate and melt over boiling water and until smooth. Allow to cool. Place eggs and sugar into a mixing bowl and whip until pale, thick and doubled in size. Fold through cocoa and cooled chocolate. Gently fold through semi whipped cream.
125g caster sugar
125g ground almond
75g plain flour
65g unsalted butter
Mix and rub all ingredients together until it reaches a sandy consistency. Spread out evenly on a tray and bake for 20 mins at 180°C. Once cooled, blend in a food processor to achieve a fine crumb.
1 can of condensed milk
Submerge can in water and simmer for three hours. Keep can fully submerged at all times and do not pierce. Once out of the water chill and put into piping bag.
Pipe two generous swirls of chocolate mousse. Pipe three dots of caramelised milk around mousse. Sprinkle with chocolate soil. Add a quenelle or scoop of your favourite shop bought chocolate sorbet. Garnish with fresh mandarin segments.