Cheeky Chocolate Mousse With Sesame Seed Toffee Snaps


Cheeky Chocolate Mousse

  • 225 g good quality dark chocolate, bashed up
  • 70 g butter, cut into pieces
  • 350 ml double cream
  • 2 large eggs, preferably organic
  • 1 Tbsp. amaretto
  • 2 Tbsp. good honey

    Sesame Seed Toffee Snaps

  • 445 g caster sugar
  • 200 g pack of sesame seeds

  • Directions


    1. In a bowl over some gently simmering water, slowly, melt the chocolate and butter together then remove from the heat.

    2. In a separate bowl, semi-whip the cream, until soft peaks; not too stiff.

    3. In a third bowl, whisk the eggs and honey until light and fluffy, then fold in the amaretto, melted chocolate mixture and cream -- gently, so you don't lose too much air.

    4. Pour into some small wineglasses or serving dishes and leave to chill for at least an hour before serving.

    Toffee Snaps

    1. Put sugar and 8 Tbsp. of water into a pan on a medium heat. Use a spoon to stir together -- it will become a syrup.

    2. Carry on cooking until light golden, then add your sesame seeds and continue to cook until dark brown.

    3. Pour out your sesame seed caramel on to an oiled non-stick tray or oiled tin-foil. Use a palette knife to push it out to about 0.5cm thick (even thinner if you can).