Sue Quinn's chocolate mousse with sesame honeycomb and olive oil Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Sue Quinn’ s chocolate mousse with sesame honeycomb and olive oil By You Magazine - February 14, 2021 This combination is outrageously good. Add the best chocolate and olive oil you can afford. Yuki Sugiura SERVES 4 PREP 25 minutes, plus 2 hours chilling COOK 20 minutes FOR THE MOUSSE 150g dark chocolate (70-75% cocoa solids), finely chopped 2 large egg yolks 20g caster sugar 75ml whole milk 175ml double cream FOR THE HONEYCOMB 40g white sesame seeds 1 tsp bicarbonate of soda 100g caster sugar 2 tbsp golden syrup 1 tbsp honey good-quality extra virgin olive oil, for drizzling Start with the mousse. Have the chocolate ready by the hob in a heatproof bowl. Whisk the egg yolks and sugar in a stand mixer or in a heatproof bowl with electric beaters until pale and creamy. Combine the milk and cream in a pan and bring to a simmer. Pour the hot milk over the egg yolk mixture, whisking constantly. Return the mixture to the pan and cook over a medium heat, stirring constantly, for 5-10 minutes until it has thickened to a custard-like consistency: when you lift a wooden spoon out of it, it should stay coated. Pour the custard over the chopped chocolate and stir until melted and glossy, then pour through a sieve into a bowl. Cover with clingfilm, making sure it sticks to the chocolate to prevent a skin forming. Chill for 2 hours, or until set. Remove from the fridge 30 minutes before serving. For the honeycomb, line a baking sheet with baking paper and have the sesame seeds and bicarbonate of soda measured out and ready by the hob. Place the sugar, golden syrup and honey in a high-sided pan and stir to combine. Set the pan over a medium heat and simmer until the mixture has turned a deep amber colour (a drop spooned into a glass of cold water should turn hard). Remove the pan from the heat and quickly stir in the sesame seeds and then the bicarbonate of soda. Stir constantly as the mixture froths up. Quickly pour on to the prepared baking sheet and leave for about 1 hour, or until hard. Break into pieces. To serve, use two dessertspoons to scoop the mousse into oval shapes (quenelles) and place a couple of these in the centre of each serving plate. Sprinkle over some of the honeycomb pieces and drizzle with the olive oil. Serve immediately. Now buy the book Our recipes are from Cocoa: An Exploration of Chocolate, With Recipes by Sue Quinn, which is published by Quadrille, price £25. To order a copy for £22 until 28 February, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved