All Recipes

Dark Chocolate Mousse with Salt and Vinegar Popping Candy

Serves 8
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Gianduja Crunch, place eight 6cm diameter tart rings onto a lined baking tray and set aside.
  • Place chocolate into a small bowl and place over a small saucepan of gently simmering water. Allow chocolate to melt, then remove from the heat and set aside.
  • Meanwhile, place the hazelnuts on a tray and place in oven to roast until the skins turn a dark brown colour, about 10 minutes. Remove from oven and using a tea towel rub the hazelnuts to remove the skins.
  • Transfer nuts to a food processor and briefly blitz. Add icing sugar and continue to process until a thick paste. Transfer paste to the bowl of melted chocolate and stir until well combined. Add salt and vinegar chips and popping candy and stir until well combined. Evenly pour the mixture into the prepared tart rings to a thickness of 1cm. Place in the freezer until firm and ready to serve.
  • For the Liquorice Chocolate Mousse, place eight 5cm high x 5cm diameter ring moulds onto a lined baking tray.
  • Place dark chocolate in a medium bowl and set aside.
  • Place 150g of cream and liquorice in a small saucepan. Set over low heat and bring to a gentle boil. Remove from heat and transfer to the canister of a stick blender. Blend to form a thick consistency. Strain the mixture over the dark chocolate and mix until well combined and chocolate has melted. Add bloomed gelatine and mix until well combined. Set aside to cool.
  • Place remaining 200g of cream into the bowl of an electric mixer and whisk to soft peaks. Fold whipped cream into the cooled chocolate mixture, 1/3 at a time, until combined. Add salt and fold to combine. Pour mixture into prepared ring moulds, filling to the top. Smooth the tops then place in freezer until set.
  • For the Chocolate Mirror Glaze, place dark chocolate in a bowl and set aside.
  • Place the cream in a small frypan and set over low heat to bring to a gentle simmer.
  • Meanwhile, place sugar, glucose and 100ml water in a saucepan and set over high heat. Bring to a boil and continue to boil for 1 minute. Remove from heat, add in the hot cream and stir until well combined. Pour cream mixture over the dark chocolate and stir until smooth and glossy. Add bloomed gelatine and stir to combine. Set aside to cool until serving.
  • For the Spun Sugar, line a flat surface with 2 long sheets of baking paper and 2 lightly oiled rolling pins, positioned 15cm apart.
  • Place sugar, glucose syrup and 200ml water into a small saucepan and set over medium heat. Bring to 160C, using a wet pastry brush, to brush down sides of the pan to prevent crystallisation. Remove from heat and quickly place saucepan over iced water to stop the cooking process. Do not allow sugar syrup to cool.
  • Dip the spun sugar whisk into the sugar syrup and lift to drip excess syrup. Working quickly flick the whisk over the baking paper, between the two rolling pins, 8 -10 times to form thin strands of sugar. Using hands, bring strands together, gently moulding to form a small ball. Working quickly, repeat with remaining syrup to make another 7 sugar balls. Set aside until serving.
  • To serve, remove the set Liquorice Chocolate Mousse from the freezer and unmould from the rings onto a wire rack sitting on a shallow baking tray. Pour the cooled Chocolate Mirror Glaze over each mousse until completely covered. Allow excess to run off then cover the bottom rim of each mousse with popping candy.
  • Remove Gianduja Crunch from the freezer. Gently torch the outer layer of the rings and push out the Gianduja Crunch layer and place one on each serving plate. Place glazed Liquorice Chocolate Mousse on top of the Gianduja Crunch and top with a Spun Sugar Ball.

More from this episode

You might like