Dark Chocolate Mousse Cake with Salty Liquorice

(serves 8)

INGREDIENTS

Dark milk chocolate mousse
200 g. dark milk chocolate
75 ml. full-cream milk
150 ml. whipping cream

Salted liquorice ganache with dark milk chocolate
150 g. dark milk chocolate
100 ml. whipping cream
30 g. Lakrids By Johan Bülow salted liquorice syrup

Chocolate coating
250 g. dark milk chocolate
25 g. finely chopped hazelnuts

Garnish
Dark chocolate beads
Lakrids By Johan Bülow Dark & Sea Salt liquorice 
Red wood sorrel

Available online or at The Olive Branch Deli on Kloof Street, Cape Town.

METHOD

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
Melt the chocolate in a bain-marie. Add the finely chopped hazelnuts and pour the chocolate into an oblong bowl/container. Give the frozen chocolate mousse cakes a quick dip and place in the fridge until the mousse has thawed.

Decorate with chocolate beads, liquorice balls and red wood sorrel.