Chocolate mousse with sesame honeycomb and olive oil

Serves 4 Desserts and puddings

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Method

To make the mousse, put the chocolate in a heatproof bowl and place ready by the hob. Put the egg yolks and sugar in a stand mixer and whisk until pale and creamy, or put them in a heatproof bowl and use a handheld whisk.

Combine the milk and cream in a pan and bring to a simmer. Pour the hot creamy milk over the egg yolk mixture, whisking constantly. Return the mixture
to the pan and cook over a medium heat, stirring constantly, for 5–10 minutes until it has thickened to a custard-like consistency: put a wooden spoon in the pan – when you lift it out, it should stay coated. Pour the custard over the chopped chocolate and stir until melted and glossy, then pour through a sieve into another bowl.

Cover with cling film, making sure it sticks to the chocolate to prevent a skin forming. Transfer to the fridge for 2 hours or until set, and remove 30 minutes before serving.

For the honeycomb, line a baking sheet with baking paper. Put the sesame seeds and bicarbonate of soda in separate little bowls by the hob.

Put the sugar, golden syrup and honey in a high-sided pan and stir to combine. Set the pan over a medium heat and simmer until the mixture has turned
a deep amber colour and a drop spooned into a glass of cold water turns hard. Remove the pan from the heat and quickly stir in the sesame seeds followed by the bicarbonate of soda. Stir constantly as the mixture froths up.

Working quickly, pour the mixture on to the prepared baking sheet and leave at room temperature for around 1 hour or until hard. Break into pieces.

To serve, use 2 dessertspoons to scoop the mousse into oval shapes (quenelles) and place a couple in the centre of each serving plate. Sprinkle over some of the honeycomb pieces and drizzle with the olive oil.

This recipe is from the April 2022 issue of Food and Travel. To subscribe today, click here.