Inspired by Dark & Sea Salt
Ingredients
| 600 g. dark milk chocolate |
| 75 ml. full-cream milk |
| 250 ml. whipping cream |
| 30 g. Lakrids By Johan Bülow salted liquorice syrup |
| 25 g. finely chopped hazelnuts |
| Dark chocolate beads |
| Lakrids By Johan Bülow Dark & Sea Salt liquorice |
| Red wood sorrel |
Instructions
Number of servings: 8 pers
Dark milk chocolate mousse:
Melt the chocolate in a bain-marie. Bring the cream to the boil and pour it over the chocolate. Stir the mixture slowly in the bowl until it comes together. Lightly whip the cream and slowly fold the chocolate into the cream. Pour the mousse into an oblong silicone mold and freeze for at least 3 hours.
Salted liquorice ganache with dark milk chocolate:
Melt the chocolate in a bain-marie. Bring the cream and syrup to the boil in a pan and pour it over the chocolate. Stir in the bowl until the ganache comes together and gets glossy. Spread the ganache over the frozen mousse and return to the freezer for at least 2 hours.
Chocolate coating:
Garnish:
Decorate with chocolate beads, liquorice balls and red wood sorrel.