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Fortified – SIWC 2020
Chocolate Mousse with Candied Orange Peel
Presented by chef Michael Manners
Fortified Wines
were judged with this recipe
Ingredients
Chocolate Mousse:
100g Granulated Sugar
3 tsp Salted Butter
170g Chocolate 70%
¼ tsp Flaky Sea Salt
180mls Cream (heated)
4 Large Eggs
Candied Orange Peel:
Sugar
Orange Peel
Water
Method
Chocolate Mousse:
Make a caramel with a little water and the sugar.
Whisk in the heated cream – making sure that all the caramel pieces have melted.
Add the chocolate. Whisk well and allow to cool.
Add the egg yolks.
Beat the egg whites and add to the mixture.
Top the set pears with the mousse and allow to set overnight (at least 8 hours) in the fridge
To Serve:
Serve with candied Orange Peel, Cream or ice Cream