Chocolate Mousse, Salted Pepper
Ingredients
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Cream (divided 125 ml / 125 ml)
250ml
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Sugar
50g
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Egg yolks
50g
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Dark chocolate
200g
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Salted Fresh Kampong Thom Pepper
-
Olive oil
optional
Whip half the cream until soft peaks form.
Chop the chocolate into small pieces. Heat the remaining half of the cream until it comes to the boil. Pour over the chocolate and stir until you have a smooth ganache. Add 8–10 grains of Salted Fresh Kampong Thom Pepper to the hot ganache. Stir.
Place the egg yolks in the mixer bowl. Heat the sugar without caramelising it. As soon as it bubbles, pour over the yolks and whisk until the mixture turns pale. Leave to cool.
Gently fold the ganache into the yolk-sugar mixture. Fold in the whipped cream with a spatula.
Chill in the fridge for 24 hours. Just before serving, add a few peppercorns on top of the mousse and, if desired, a drizzle of olive oil.
