Chocolate mousse with vanilla sauce
- FOR THE MOUSSE
- 200 g dark chocolate (55% cacao)
- 500 ml single cream
- Pecan nuts
- FOR THE VANILLA SAUCE
- 3 egg yolks
- 40 g sugar
- 1 vanilla pod
- Pinch of salt
- 200 ml milk
- 150 ml single cream
- Zest of 1 orange
- Zest of 1 lemon
To make the chocolate mousse, cut the chocolate into small pieces and melt in a bain-marie without stirring.
Lightly whip the cream.
When the chocolate is melted, use a spatula to fold in half of the cream, without removing the mixture from the heat.
Add the rest of the cream and then remove from the bain-marie.
Gently mix the mousse and spoon it into a loaf tin or large glass dish.
Cool in the fridge for several hours.
To make the vanilla sauce, beat the egg yolks, sugar, vanilla seeds and salt for 2 minutes, using an electric mixer.
Boil the milk with some of the orange and lemon zest and the vanilla pod.
Add this to the egg yolk mixture and whisk until blended.
Heat the mixture until it comes to the boil.
Add the cream and strain.
Pour the sauce into a deep dish.
Create chocolate mousse quenelles using a tablespoon dipped in hot water and place on top of the sauce.
Decorate with a few caramelised pecan nuts.