Chocolate Mousse with Sesame Snaps
8 ounces (200 grams) good quality dark
chocolate, bashed up
2 1/2 ounces (70 grams) butter, cut into pieces
12 fluid ounces (350 millilitres) heavy cream
2 large eggs, preferably organi 727i86h c
2 tablespoons Scottish Heather honey
1 tablespoon Scottish whiskey
1 pound (455 grams) caster sugar
8 tablespoons butter
7 ounces (200 gram) sesame seeds
In a bowl over some gently simmering water, slowly melt the chocolate and butter together then remove from the heat.
In a separate bowl, whip the cream to soft peaks.
In a third bowl, whisk the eggs and honey until light and fluffy then fold in the whisky, melted chocolate mixture and cream, gently, so you don't lose too much air. Pour into small chilled 4 or 6 wine glasses or serving dishes and chill for at least an hour before serving.
Put your sugar and 8 tablespoons of water into a pan on medium heat. Use a spoon to stir together, it will become a syrup.
Cook until light golden, then add the sesame seeds and continue to cook until dark golden. Pour out the sesame seed caramel onto an oiled non-stick tray or oiled tin foil.
Use a palette knife to push it out to about 1/2-inch (0.5 centimetres) thick (even thinner if you can).
Allow to cool for about 15 minutes and you will have one big sesame seed caramel biscuit. Bash it up as you like!
Yield: 4 to
6 servings
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 15 minutes
Difficulty: Medium
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