Kissed Chocolate Mousse

Method

• 1

  Step 1

  For the Raspberry Jelly:
• 2

  Step 2

  Make a syrup out of the sugar and water
• 3

  Step 3

  Soften the gelatine in cold water before squeezing it out and adding it to the hot syrup
• 4

  Step 4

  Warm the puree and add the two liquids together
• 5

  Step 5

  Leave until cool
• 6

  Step 6

  Places the glasses into an egg crate on a slight tilt
• 7

  Step 7

  Pipe in 30g of the jelly and leave in the fridge to set
• 8

  Step 8

  For the Ruby Chocolate Mousse:
• 9

  Step 9

  Bring the cream and glucose to the boil
• 10

  Step 10

  Pour over the chocolate and emulsify well
• 11

  Step 11

  Add the lemon juice
• 12

  Step 12

  Cool the ganache to 40-45c
• 13

  Step 13

  Fold through the lightly whipped cream
• 14

  Step 14

  For the White Chocolate Mousse:
• 15

  Step 15

  Bring the cream and glucose to the boil
• 16

  Step 16

  Pour over the chocolate and emulsify
• 17

  Step 17

  Cool the ganache to 40-45c
• 18

  Step 18

  Fold through the lightly whipped cream
• 19

  Step 19

  Assembly
• 20

  Step 20

  Place the two mousses into piping bags and cut the ends of the bags
• 21

  Step 21

  Place both the bags into another piping bag that has a 1cm nozzle in, so you have two different mousses within one piping bag
• 22

  Step 22

  Place both the bags into another piping bag that has a 1cm nozzle in, so you have two different mousses within one piping bag
• 23

  Step 23

  Decorate with the crisp pearls, blossoms and marbled pencil