Recipe by @cupcakes_and_couscous/
Ingredients
Chocolate mousse
- 100 g ginger biscuits, crushed
- 30 g butter, melted
- 120 g 70% dark chocolate, roughly chopped
- 300 ml fresh cream
- 20 g sachet Society Mochaccino Cocoa Cappuccino Blend
- 5 ml (1 tsp) vanilla essence
Sesame brittle
- 120 g white sugar
- 30 ml (2 tbsp) water
- 50 g sesame seeds
Method
- Add the ginger cookies and butter to a bowl. Mix well, then divide between four glasses or ramekins and press down gently. Set aside
- To make the chocolate mousse, place the chocolate in a bowl. Pour 100 ml of cream into a pot with the Society Mochaccino Cocoa Cappuccino Blend. Stir over a low heat to dissolve the coffee. As soon as it reaches a gentle simmer remove the pot from the heat and pour the cream over the chocolate. Allow to stand for a minute, then stir until smooth. Add the vanilla and set aside to cool.
- Whip the remaining 200 ml cream until stiff. Add a third of the cream to the chocolate, and fold in. Add the remaining cream and gently fold in to combine. Divide the mixture between the glasses or ramekins. Refrigerate for 2-3 hours, or until set.
- While the mousse is chilling, prepare the sesame brittle. Line a small baking tray with baking
- paper. Add the sugar and water to a small pot and stir over a low heat to dissolve the sugar. Use a pastry brush dipped in hot water to brush away any sugar crystals that collect around the edges of the pot. Allow to simmer, without stirring, until the syrup turns a deep golden colour.
- Remove the pot from the heat and add the sesame seeds. Working quickly, stir the seeds into the syrup, then pour onto the prepared tray. Set aside for 30 minutes to cool and harden.
- Cut or break the brittle into shards and decorate the mousse just before serving. Store leftover brittle in an airtight container.
- Enjoy.
