oz dark chocolate
oz milk chocolate
tbsp. whipping cream
tbsp. egg yolk
tbsp. whole milk
tsp. Grand Marnier
cups caster sugar
tbsp. double cream, semi whipped
tbsp. double cream
tbsp. caster sugar
tbsp. whipping cream
tbsp. dark chocolate
tbsp. cocoa powder
Prepare the acetate into eight rectangular strips measuring 5cm x 10cm. Melt the dark chocolate in a pan and once melted smooth onto the acetate strips to a depth of roughly 1.5mm.
Whilst the chocolate is still wet shape four of the rectangular strips into individual cylinder cases and then curl the remaining four strips into open bottomed cone shapes.
Press the wet chocolate together so the shapes hold. Place onto a tray and refrigerate.
To make the chocolate mousse, bring the milk to the boil in a pan set to a medium heat. Add the Grand Marnier
and return to the boil.
Meanwhile, whisk the egg yolk in a bowl until pale and fluffy. Remove the milk and Grand Marnier from the heat and carefully pour in the whisked egg yolk, stirring to prevent the egg scrambling.
Melt the milk chocolate in a bain marie, then add the milk, Grand Marnier and yolk mixture to the chocolate and stir in. Whip the cream until soft and blend into the mixture also.
Pour the mousse into a piping bag. Remove the chocolate cases from the fridge and pipe the mousse into the chocolate cases until 95% full. Let the cases sit for 6 hours in the fridge for the mousse to settle.
For the caramel mousse, melt the sugar to 330°F, to create a dry caramel. Remove from the heat and stir in the double cream (not whipped).
Add a quarter of a gelatine leaf and allow to cool to room temperature. Finish by adding the semi-whipped double cream and placing the mixture into a piping bag. Pipe the mixture into the chocolate cones and leave to set.
For the chocolate glaze, in a pan, bring the water, sugar, cream and cocoa powder to the boil, turn down and allow to simmer for five minutes.
Break the dark chocolate into pieces and pour into the hot cocoa mixture. Stir until the chocolate has completely melted.
Once the glaze is completely cooled, pour it onto the top of each mousse casing (not the cones). Smooth the glaze over the top with a palette knife. Serve a chocolate mousse case along with a caramel mousse cone, ensuring to remove the acetate from each just before serving.
YIELD: 4 Servings