This week our culinary delight comes from Joe Moore, head chef at the Ball House.
Double chocolate mousse with a brandy snap
l 200g dark chocolate
l 200g white chocolate
l 580g softly whipped double cream
l 2tbsp dark rum
l 25g unsalted butter
l 25g caster sugar
l 15ml golden syrup
l 25g plain flour
l 1/2 teaspoon ground ginger
l 2.5ml brandy
l 1 tsp lemon zest
For the mousse:
l Melt the dark chocolate in a bowl over a pan of boiling water and then fold in half of the whipped cream and dark rum, transfer to a piping bag.
l Repeat for white chocolate minus the rum.
l Layer the mousse mixture into a glass, top with fresh cream and place in the refrigerator to set.
For the brandy snap:
l Melt butter, sugar and syrup in a pan.
l Sift in flour and ginger and stir in.
l Add brandy and lemon zest.
l Line a baking tray with parchment.
l Drop 1tsp amounts of mixture around 10cm apart on tray.
l Bake at 180C for 7-10 minutes or until golden and bubbly, serve with set mousse.