Recipes

Dark Chocolate Mousse & Honey Pannacotta

Ingredients:

Honey panna cotta

600mls heavy cream
1/4 cup runny honey
2 tablespoons milk
2 teaspoons gelatine
Comb honey for garnishing

Soak gelatine in the milk and set aside. Bring the cream and honey in a medium sized pot to a simmer. Switch off the heat and stir in the gelatine milk mixture until dissolved. Leave to cool until the cream reaches room temperature.Pass through a fine mesh sieve to remove any lumps and skin that has formed.

Pour into 6x 200ml dariole moulds. Set in the refrigerator for at least 4 hours.

Dark chocolate mousse

300g dark chocolate
1 cup heavy cream
1/4 cup caster sugar
4 egg yolks
60mls hot coffee

Flaked chocolate for garnish. Set the chocolate on a low heat to melt in a double boiler. Whisk the cream until it reaches soft peaks and set aside in the refrigerator. Separately whisk the egg yolks with the sugar on high for around 5 minutes until very pale in colour and thick. Stir the coffee into the chocolate mixture.It is a little hard to stir at first but it will smooth out as you keep stirring.

If you didn’t want the coffee flavour, you could use hot water instead. Add the egg yolks to the chocolate along with half of the whipped cream. Fold it through with a metal spoon until almost combined. Add the last of the whipped cream and whisk the mixture quickly until completely smooth.

Pour into a metal bowl and set in the refrigerator at least 3 hours.

To serve:

For the flaked chocolate garnish, simply run your knife down the side of a block of chocolate to create chips. Top the panna cotta with a small spoonful of comb honey, being careful not to disturb the wax layer on top.

Place the panna cottas onto 6 serving plates. Using an ice cream scoop, scoop a ball of chocolate mousse onto the plate next to the panna cotta.Top the mousse with chocolate chips and serve.

Serves 6

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