Chocolate Mousse with Coole Swan and Caramelised Banana
Wed, 11 December 2024
Ingredients
3 eggs
Cream Liqueur
225 chocolate
300ml cream
Caramel - 225 castor sugar
250 ml water
400ml cream
To serve
fresh raspberries
whipped cream
4 ripe bananas
1 tablespoon butter
Method:
Melt the chocolate in a heatproof bowl set over a pan of simmering water
Whisk the eggs with the Cream Liqueur in a separate bowl over a pan of simmering water until double in size (It is very important to ensure the water does not boil or it will cook the eggs)
Fold the melted chocolate into the egg mixture
Whisk the cream in a bowl and then fold into the chocolate mousse
Transfer to dish or glasses which you would like the mousse to set in
Chill for 2-3 hours or overnight is fine.
Make the Carmel sauce with the cream and sea salt.
