Black pepper chocolate mousse

Serving size: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

250g 70% cocoa solids dark chocolate
200ml double cream
100ml whole milk
150g sugar
1 teaspoon of whole black peppercorn
3 fresh eggs
Pinch of salt

For the popcorn:
200g plain or butter popcorn
100g caster sugar
Pinch of salt
About 20 fresh strawberries

Featured in:
August 2014

The day before:
Put the cream, milk and pepper in a pan and gently heat on very low heat for 15 minutes to infuse.

Strain in a glass or steel container and refrigerate until needed.

Place the sugar with 2 tablespoons of water in a deep bottom pan and gently melt on low heat.

In a bowl add the egg yolks only and whisk vigorously. Gently pour the melted warm sugar, continuously whipping.

Melt the chocolate with the infused cream and pour in the egg mix, mix well for 2-3 minutes.

In a separate bowl whisk the egg whites with a small pinch of salt until stiff. Gently fold in the chocolate and refrigerate for 6 hours.

Put the cooked popcorn in a blender and blend for 5 seconds. Caramelise the sugar with a little water in a deep base pan until golden in colour, pour in the popcorn and blend for 5 seconds.

Use this as a base for the mousse with the sliced strawberries.

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