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Chocolate Mousse with Sesame seeds Posted by (pramishkavidya@yahoo.com) pramishka Vidyabhushana on May 04, 19106 at 20:45:18: |  Print
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8 ounces (200 grams) good quality dark chocolate, bashed up In a bowl over some gently simmering water, slowly melt the chocolate and butter together then remove from the heat. In a separate bowl, whip the cream to soft peaks. In a third bowl, whisk the eggs and honey until light and fluffy then fold in the whisky, melted chocolate mixture and cream, gently, so you don't lose too much air. Pour into small chilled 4 or 6 wine glasses or serving dishes and chill for at least an hour before serving. Put your sugar and 8 tablespoons of water into a pan on medium heat. Use a spoon to stir together, it will become a syrup. Cook until light golden, then add the sesame seeds and continue to cook until dark golden. Pour out the sesame seed caramel onto an oiled non-stick tray or oiled tin foil. Use a palette knife to push it out to about 1/2-inch (0.5 centimetres) thick (even thinner if you can). Yield: 4 to 6 servings |