Ingredients

For the mousse

  • 100g granulated sugar
  • 45g unsalted butter, cubed
  • ½ tsp sea salt
  • 180ml double cream
  • 170g 70% dark chocolate, broken into small pieces 
  • 4 large eggs, separated
  • Extra cream and chocolate for garnish, optional

For the fennel & almond biscotti

  • 25g whole blanched almonds
  • 1 tsp fennel seeds
  • 115g plain flour
  • ½ tsp baking powder
  • 85g caster sugar
  • 45g soft butter
  • 1 egg
  • ¼ tsp almond extract
  • Icing sugar for dusting

Method

  1. Put the sugar into a saucepan over a medium heat. When it begins to caramelise around the edges, swirl the pan gently then continue to cook the sugar until the caramel is a deep amber colour.  
  2. Remove the caramel from the heat and quickly whisk in the butter, stirring with a clean wooden spoon or rubber spatula. Add the sea salt and gradually whisk in the double cream, stirring until smooth.  
  3. Add a spoonful of the salted caramel to the bottom of your chosen pots. Set aside and allow to cool slightly before putting in the fridge to set. Meanwhile, add the chocolate to the remaining salted caramel and stir until melted. Set aside to cool slightly. Once cooled, whisk in the egg yolks.  
  4. In a clean separate bowl, whisk the egg whites to form stiff peaks. Fold one-third of the whipped egg whites in with the chocolate and stir to loosen the mixture. Gently fold the remaining egg whites through the chocolate mousse. Divide between your pots and chill for at least eight hours.
  5. To make the biscotti, preheat your oven to 190˚C/170˚C fan-assisted/gas mark 3. Line a baking try with baking parchment. Heat a small frying pan over a medium heat and toast the blanched almonds and fennel seeds for a couple of minutes until slightly toasted all over. Remove from the heat and set aside.  
  6. Sift the flour and baking powder into a bowl. In a separate bowl, cream the butter and sugar together. Mix the egg with the almond extract and slowly add to the creamed butter. Stir through the flour, then fold through the almonds and fennel seeds. 
  7. Shape into two logs, roughly 10x5cm, and place onto the baking trays. Bake for 20-25 minutes. Remove from the oven, leave on the baking tray and place onto a wire rack for 10 minutes. Once cool enough to handle, cut into 1-2cm thick slices and lay directly onto the wire rack. Bake for 10 minutes or until crispy and dry. (These store well in an air-tight container for up to two weeks.) 
  8. Serve the mousse chilled with whipped cream and chocolate shavings, with the fennel & almond biscotti on the side. 
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 27 March 2017

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