Ingredients
- 65 g butter
- zest of 1/4 orange
- 2 cinnamon sticks
- 100 g dark chocolate
- 2 eggs
- 1 eggs yolk
- 2 egg whites
- 20 caster sugar
- honey comb
- 180g caster sugar
- 60 g liquid glucose
- 30 ml water
- 8 g bicarb soda
Method
1. To make dark chocolate mousse, place butter, orange zest
and cinnamon stick a small sauce pan and cook for 5 min. Remove from
heat and allow to infuse.
2. Melt chocolate in a bowl over a sauce
pan of simmering water (don’t let the bowl touch the simmering water as
it could urn your chocolate.) Set aside
3. Using electric beaters beat the two whole eggs and one egg yolk with the sugar until white and fluffy (about 10 min)
4. Next train and combine the infused butter into the melted chocolate then gently fold into the eggs and sugar mixture.
5.
Next with clean and water free beaters and bowl whisk the final two egg
whites to stiff peaks. Then finally gently fold in half the egg whites
to the chocolate and then the other half. Place in small pots of
presentation glasses and refrigerate until ready to serve.
6. To make the honey comb, place in a small sauce pan liquid glucose, sugar and water. Allow to simmer.
7. Line a baking tray with baking paper and place in fridge to chill (this helps to set the honey comb fast)
8.
Once the sugar just starts to turn golden, get out your cold lined
baking tray, add the bicarb soda and whisk into the sugar syrup. You
will notice it starts to bubble, expand and turn golden very quickly and
you need to pour it out onto the tray very fast so it doesn’t burn.
Allow to set.
9. Allow to cool and set (about 5-10 min) then crush
with a wooden spoon into small pieces and sprinkle about 1 tbs in each chocolate pot. Ready to serve!
