GODIVA CHOCOLATE MOUSSE

CHOCOLATE MOUSSE

300ml double cream

100ml whole milk

2 egg yolks

70g caster sugar

150g Godiva chocolate (72% cocoa solids)

raspberries

CHOCOLATE GLAZE

2 gelatine sheets

75g sugar

60ml water

25g cocoa powder

50ml double cream

INSTRUCTIONS

• The day before serving make the mousse.
• Heat 100ml double cream and the milk in a saucepan until just boiling.
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• In a bowl whisk egg yolks and sugar until pale.
• Slowly pour some of the hot liquid in the egg yolk mix and whisk continuously to warm it up.
• Pour the egg yolk mix in the saucepan with the rest of the liquid.
• 
  
• Cook on low heat until thickened.
• Chop the chocolate coarsely and put in a bowl.
• 
• Pour the hot liquid through a sieve over he chocolate and stir until smooth. Leave to cool slightly.
• 
  
• Whip the rest of the cream to soft peaks and fold it in with the chocolate custard.
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• Transfer to your mould, add raspberries and freeze overnight.

CHOCOLATE GLAZE

1. Soak the gelatine in cold water for 10 minutes.
2. Combine the rest of the ingredients in a saucepan and heat until just boiling.
3. 
   
4. Squeeze out the excess water from the gelatine sheets and add to the saucepan.
5. ..........
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