Chocolate mousse and sable biscuit ‘flower pot’
For the chocolate and sea salt sable biscuit: METHOD:
For the chocolate and sea salt ‘earth’: Blitz mix together all the biscuit ingredients in a food processor until the mixture clumps like a crumble mixture.
Sprinkle the crumbs on a baking tray lined with baking parchment and put in a pre-heated oven at 180°C for about 15 minutes until they get a crust and look like baked cookies.
Cool to room temperature, and then blitz it again in a food processor into crumbs.
For the chocolate mousse: Beat the egg yolks and 2 tablespoons of sugar in an electric mixer until thick, pale and foamy.
Bring the milk and remaining sugar to a boil then pour into the egg yolk mixture and mix immediately.
Add the chocolate and mix well until smooth.
Beat the cream until thick. Fold the chocolate mix into the cream until smooth and then put it in a piping bag or bowl and refrigerate.
To assemble: Put a thin layer of the sable on the bottom, pipe or spoon the mousse on top, leaving a gap around the edges between the mousse and the bowl. Fill the space between the mousse and the bowl with sable and repeat until you the cup is full and the top layer is sable.
Decorate with the edible flowers, sprouts or fresh herbs.