By Vicky-Lynn Gurovich

Chocolate Mousse

• 500g Dark Couveture Chocolate (finely chopped)
• 600ml Cream

Boil and pour 250 ml over the finely chopped chocolate and stir until melted.
Whip 350 ml of cream into a soft peak and fold into the room temperature chocolate Ganache mixture.
Set on a biscuit or sweet pastry base and refrigerate

Ganache

• 250g Dark Couveture chocolate (finely chopped)
• 250ml Cream
• Naartjie Zest

Boil the cream and add the naartjie zest.
Pour the cream over the chocolate and stir until melted.
Pour over the set chocolate mousse and refrigerate.


White Chocolate Crème

• 300g White Overture Chocolate (finely chopped)
• 250ml Cream

Boil 100ml of the cream and pour over the white chocolate, stirring until melted.
Whip 150ml of cream to soft peaks and fold into the white chocolate mixture.
Refrigerate.


Anglaise

• 125ml Cream
• 125ml Milk
• 50ml Roasted Espresso Coffee Beans
• 80ml Sugar
• 6 Egg Yolks
• 10ml Corn Flour
• boil



Whisk the yolks and corn flour together
Pour a little of the hot milk mixture onto the yolks and whisk, then add to the rest of the milk.
Cook on a medium heat, stirring constantly until the anglaise coats the back of a spoon
Strain the coffee beans out and cool.
Portion the Chocolate Mousse and Serve with the White Chocolate crème, espresso anglaise and honeycomb ice cream.