2020 Winning Wines
Fortified – SIWC 2020
Chocolate Mousse with Candied Orange Peel
Presented by chef Michael Manners
were judged with this recipe
100g Granulated Sugar
3 tsp Salted Butter
170g Chocolate 70%
¼ tsp Flaky Sea Salt
180mls Cream (heated)
4 Large Eggs
Candied Orange Peel:
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
Serve with candied Orange Peel, Cream or ice Cream