CHOCOLATE MOUSSE WITH SESAME HONEYCOMB AND OLIVE OIL
This combination is outrageously good. Add the best chocolate and olive oil you can afford.
SERVES PREP
consistency: when you lift a wooden spoon out of it, it should stay coated.
Pour the custard over the chopped chocolate and stir until melted and glossy, then pour through a sieve into a bowl. Cover with clingfilm, making sure it sticks to the chocolate to prevent a skin forming. Chill for 2 hours, or until set. Remove from the fridge 30 minutes before serving.
For the honeycomb, line a baking sheet with baking paper and have the sesame seeds and bicarbonate of soda measured out and ready by the hob.
Place 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 (a drop spooned into a glass of cold water should turn hard).
Remove the pan from the heat and quickly stir in the sesame seeds and then the bicarbonate of soda. Stir constantly as the mixture froths up. Quickly pour on to the prepared baking sheet and leave for about 1 hour, or until hard. Break into pieces.
To serve, use two dessertspoons to scoop the mousse into oval shapes (quenelles) and place a couple of these in the centre of each serving plate. Sprinkle over some of the honeycomb pieces and drizzle with the olive oil. Serve immediately.
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