Chocolate mousse with sesame honeycomb and olive oil

I was determined to devise my own version of this sublime chocolate mousse dessert after scoffing platefuls of it at London restaurant Lupins, which serves traditional British fare with a contemporary twist. The combination of intense dark chocolate, sweet-salty-chewy honeycomb, sesame seeds and grassy olive oil is, as one diner described it, ‘an outrageous creation’. She was quite correct. It’s worth investing in the very best dark chocolate and extra virgin olive oil you can afford.

SERVES 4

FOR THE MOUSSE

150g dark chocolate (between 70-75% cocoa solids), finely chopped 2 large egg yolks

20g caster sugar

75ml whole milk

175ml double cream

FOR THE HONEYCOMB

40g white sesame seeds 1tsp bicarbonate of soda 100g caster sugar

2tbsp golden syrup

1tbsp honey

TO SERVE

Good-quality extra virgin olive oil, rosemary-infused if you have it, for drizzling

1 Start by preparing the mousse mixture. Have the finely chopped chocolate ready by the hob in a heatproof bowl. Whisk the egg yolks and caster sugar in a stand mixer or heatproof bowl with electric beaters until pale and creamy. Combine the milk and double cream in a pan and bring to a simmer. Pour the hot milk over the egg yolk mixture, whisking constantly. Return the mixture to the pan and cook over a medium heat, stirring constantly, for 5-10min until it has thickened to a custard-like consistency. Pour over the chopped chocolate and stir until melted and glossy, then pour through a sieve into a bowl. Cover with cling film, making sure it sticks to the chocolate to prevent a skin forming. Chill for 2hr or until set. Remove from the fridge 30min before serving.

2 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 caster 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. 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 onto the prepared baking sheet and leave for about 1hr, or until hard. Break into pieces.

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