Michel's chocolate mousse...with a pineapple twist!
Ingredients
Pineapple Rum Compote
Chocolate Mousse
Method
Step 1
Add the pineapple and honey to a wide pan and place over a high heat for around 10 minutes or until the juice evaporates and the pineapple starts to caramelise. Add the rumcand flambé, then continue to cook until the pineapple is tender. Remove from the heat and leave to cool.
Step 2
Put the chocolate to melt in a bain-marie over a medium-low heat, ensuring the bowl isn’t touching the water. Stir gently until the chocolate has completely melted, then remove the bowl from the heat and leave to cool slightly.
Step 3
Beat the whites with the sugar until stiff peaks form. Beat the double cream until lightly whipped in a separate bowl. When the chocolate has cooled, pour it into a large mixing bowl and whisk in 3 of the yolks.
Step 4
Add the whipped cream to the bowl along with a pinch of salt and whisk until it’s all incorporated. Then add 1/3rd of the egg whites and whisk in. Add the remaining egg white and fold through gently the mixture very gently.
Step 5
½ fill 6 dessert glasses with the chocolate mousse. Add 1-2 tablespoons of compote to the glasses and top with more chocolate mousse. Place in the fridge to set for 1-2 hours.
Pineapple Crisp - to garnish
Using a very sharp knife, slice 6 rounds of the remaining peeled pineapple as thinly as possible. Then using a 10cm round cookie cutter, cut each slice with the cutter so that they are all even in size. Place each slice onto a square of greaseproof paper and place in the oven at 120℃ for 3-4 hours. Remove from the oven and leave to cool. An hour before you are ready to serve, remove the mousses from the fridge and leave them to reach room temperature. Garnish each one with 1 pineapple crisp and serve.
