- 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
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.