CHOCOLATE MOUSSE

by AKSHAY BATRA

INGREDIENTS

250g dark chocolate 62% 200ml milk 400ml whipping cream 4g gelatine 10g liquid glucose

Method

Bloom the gelatine in ice cold water. In a heavy bottom saucepan bring the milk to a boil. Pour this milk over the chocolate and blend. Add the bloomed gelatine to this warm mixture after straining excess water. Whip the cream and fold this into the mixture. Pour the mousse into a bowl and let it set in the refrigerator for 2 hours. Garnish with chocolate shavings or fresh berries. A rich dark chocolate mousse made with dark chocolate

BANOFFEE VERRINE