Chocolate mousse with salted caramel and honeycomb

Chocolate mousse

Ingredients

• 390g Callebeaut dark chocolate
• 600ml fresh cream
• 6 eggs (6 yolks and 4 egg whites)
• 70g castor sugar

Method

1. Combine 390g dark chocolate and 200ml of cream in a bowl and melt over a double boiler
2. In a separate bowl, whip 400ml fresh cream into soft peaks
3. Combine 6 egg yolks and 50g of castor sugar in a bowl and whisk over a double boiler to a sabayon (that’s a fancy way of saying mousse-like consistency)
4. Combine 4 egg whites and 20g of castor sugar and whisk to a meringue
5. Add 1/2 a cup of the whipped cream with the melted chocolate and fold together
6. Add the remaining cream to the meringue and fold together
7. Add the sabayon to the chocolate mixture and fold together
8. Add the two mixtures together and fold together untill smooth and well combined
9. Pour into a plastic container and refrigerate until set

Salted caramel drizzle

Ingredients

• 250g castor sugar
• Water
• 150ml fresh cream
• 150g diced butter
• Sea salt to taste

Method

1. In a heavy based saucepan place the sugar and enough water to wet the sugar (untill it resembles wet sand) and stir until the sugar has dissolved
2. Raise the heat and cook without stirring till a rich golden caramel is obtained
3. Remove from heat and whisk in the cream a little at a time
4. Whisk until caramel has dissolved
5. Whisk in the butter a little at a time until the butter has fully dissolved
6. Season with sea salt to taste

Serve it up

To serve, scoop a spoon of chocolate mousse onto a dish, drizzle the salted caramel on top and serve with your favorite ice cream and/or crushed honeycomb. Enjoy!

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