Chocolate Mousse with Sesame Snaps
01:30snadné
Suroviny
na porce
- ounces (200 grams) good quality dark chocolate, bashed up 8
- ounces (70 grams) butter, cut into pieces 2,5
- fluid ounces (350 millilitres) heavy cream 12
- large eggs, preferably organic 2
- tablespoons Scottish Heather honey 2
- tablespoon Scottish whiskey 1
- pound (455 grams) caster sugar 1
- tablespoons butter 8
- ounces (200 gram) sesame seeds 7
Postup
1 In a bowl over some gently simmering water, slowly melt the chocolate and butter together then remove from the heat.
2 In a separate bowl, whip the cream to soft peaks.
3 In a third bowl, whisk the eggs and honey until light and fluffy then fold in the whisky, melted chocolate mixture and cream, gently, so you don´t lose too much air. Pour into small chilled 4 or 6 wine glasses or serving dishes and chill for at least an hour before serving.
4 Put your sugar and 8 tablespoons of water into a pan on medium heat. Use a spoon to stir together, it will become a syrup.
5 Cook until light golden, then add the sesame seeds and continue to cook until dark golden. Pour out the sesame seed caramel onto an oiled non-stick tray or oiled tin foil.
6 Use a palette knife to push it out to about 0,5-inch (0.5 centimetres) thick (even thinner if you can).
7 Allow to cool for about 15 minutes and you will have one big sesame seed caramel biscuit. Bash it up as you like!
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