Inspired by Dark & Sea Salt
Number of servings: 8 pers.
Dark milk chocolate mousse:
• 200 g. dark milk chocolate • 75 ml. full-cream milk • 150 ml. whipping cream
Melt the chocolate in a bain-marie. Bring the cream to the boil and pour it over the chocolate. Stir the mixture slowly in the bowl until it comes together. Lightly whip the cream and slowly fold the chocolate into the cream. Pour the mousse into an oblong silicone mold and freeze for at least 3 hours.
Salted liquorice ganache with dark milk chocolate:
• 150 g. dark milk chocolate • 100 ml. whipping cream • 30 g. Lakrids By Johan Bülow salted liquorice syrup
Melt the chocolate in a bain-marie. Bring the cream and syrup to the boil in a pan and pour it over the chocolate. Stir in the bowl until the ganache comes together and gets glossy. Spread the ganache over the frozen mousse and return to the freezer for at least 2 hours.
Chocolate coating:
• 250 g. dark milk chocolate • 25 g. finely chopped hazelnuts
Melt the chocolate in a bain-marie. Add the finely chopped hazelnuts and pour the chocolate into an oblong bowl/container. Give the frozen chocolate mousse cakes a quick dip and place in the fridge until the mousse has thawed.
Garnish:
• Dark chocolate beads • Lakrids By Johan Bülow Dark & Sea Salt liquorice • Red wood sorrel
Decorate with chocolate beads, liquorice balls and red wood sorrel.