This combination is outrageously good. Add the best chocolate and olive oil you can afford.
PREP 25 minutes, plus 2 hours chilling
COOK 20 minutes
FOR THE MOUSSE
150g dark chocolate (70-75% cocoa solids), finely chopped
2 large egg yolks
20g caster sugar
75ml whole milk
175ml double cream
FOR THE HONEYCOMB
40g white sesame seeds
1 tsp bicarbonate of soda
100g caster sugar
2 tbsp golden syrup
1 tbsp honey good-quality extra virgin olive oil, for drizzling
- Start with the mousse. Have the chocolate ready by the hob in a heatproof bowl. Whisk the egg yolks and sugar in a stand mixer or in a heatproof bowl with electric beaters until pale and creamy.
- Combine the milk and cream in a pan and bring to a simmer. Pour the hot milk over the egg yolk mixture, whisking constantly. Return the mixture to the pan and cook over a medium heat, stirring constantly, for 5-10 minutes until it has thickened to a custard-like consistency: when you lift a wooden spoon out of it, it should stay coated.
- Pour the custard over the chopped chocolate and stir until melted and glossy, then pour through a sieve into a bowl. Cover with clingfilm, making sure it sticks to the chocolate to prevent a skin forming. Chill for 2 hours, or until set. Remove from the fridge 30 minutes before serving.
- For the honeycomb, line a baking sheet with baking paper and have the sesame seeds and bicarbonate of soda measured out and ready by the hob.
- Place the sugar, golden syrup and honey in a high-sided pan and stir to combine. Set the pan over a medium heat and simmer until the mixture has turned a deep amber colour (a drop spooned into a glass of cold water should turn hard).
- Remove the pan from the heat and quickly stir in the sesame seeds and then the bicarbonate of soda. Stir constantly as the mixture froths up. Quickly pour on to the prepared baking sheet and leave for about 1 hour, or until hard. Break into pieces.
- To serve, use two dessertspoons to scoop the mousse into oval shapes (quenelles) and place a couple of these in the centre of each serving plate. Sprinkle over some of the honeycomb pieces and drizzle with the olive oil. Serve immediately.
Now buy the book!
Our recipes are from Cocoa: An Exploration of Chocolate, With Recipes by Sue Quinn, which is published by Quadrille, price £25. To order a copy for £22 until 28 February, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15.