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10 minutes

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Bitter chocolate mousse and clementine marmalade

By Luke Dale-Roberts

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

For the bitter chocolate mousse:

1 1/2 cups cream
20 g icing sugar
2 free-range eggs
1 leaf gelatine
65 g 85% dark chocolate, melted

For the clementine marmalade:

150 g clementines, chopped and seeded
1/3 cup water
2 T caster sugar

For the crumbs, mix:

40 g Muscovado sugar
40 g almonds, ground
80 g cocoa nibs, ground

Method

Whip the cream until soft peaks form, then slowly whisk in the icing sugar.

Beat the eggs in a double-boiler over simmering water until thick and fluffy.

Soak the gelatine in cold water for 5 minutes, drain and add to the hot egg mixture, stirring to dissolve completely.

Add the melted chocolate to the egg mixture, then fold in the whipped cream. Pour into moulds and chill until set.

To make the clementine marmalade, blanch the clementines in boiling water for 5 minutes. Drain and return to the saucepan, with the water. Add the caster sugar and simmer until the marmalade has thickened and the fruit is soft. Set aside to cool.

To serve, roll the mousse in the crumbs and serve with the clementine marmalade.