Chocolate Mousse with Sesame Snaps -- Recipe Book

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Subject: Chocolate Mousse with Sesame Snaps

Author:
Primrose Giggling Gang

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Date Posted: 23:21:35 10/25/03 Sat

Chocolate Mousse with Sesame Snaps

Ingredients

200g/8oz good-quality dark chocolate, bashed up
70g/2�oz butter, cut in to pieces
350ml/12fl oz double cream
2 large eggs, preferably organic
1 tablespoon Scottish whisky
2 tbspScottish heather honey
455g/1lb caster sugar
200g/7oz pack of sesame seeds

Method

1. In a bowl over some gently simmering water, slowly melt the chocolate & 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 whisky, melted chocolate mixture and cream gently, so you don t lose too much air. Pour into small chilled wine glasses or serving dishes and leave to chill for at least an hour before serving.
4. Place the sugar and 12ml/8tbsp of water in to a pan on a medium heat. Use a spoon to stir together until it becomes a syrup.
5. Carry on cooking until light golden, then add your sesame seeds and continue to cook until dark golden. Pour out your sesame seed caramel on to an oiled non-stick tray or oiled tin foil.
6. Use a palette knife to push it out to about 0.5cm/1/2inch thick (even thinner if you can).
7. Allow to cool for about 15 minutes and you will have one big sesame seed caramel biscuit. Bash it up as you like!

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