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recipe

Dark chocolate mousse cake with salty licorice

Karoline Nedahl, 09.01.2023
Dark chocolate mousse cake with salty licorice

Inspired by F - Dark & Sea Salt


Ingredients

600 g dark milk chocolate
75 ml full-cream milk
250 ml whipping cream
30 g Lakrids By Johan Bülow salted licorice syrup
25 g finely chopped hazelnuts
Dark chocolate beads
Lakrids By Bülow F - Dark & Sea Salt licorice
Red wood sorrel

Instructions


Number of servings: 8 pers.

Dark milk chocolate mousse:

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

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 licorice ganache with dark milk chocolate:

• 150 g. dark milk chocolate • 100 ml. whipping cream • 30 g. Lakrids By Johan Bülow salted licorice syrup 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:

• 250 g. dark milk chocolate • 25 g. finely chopped hazelnuts 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.

Garnish:

• Dark chocolate beads • Lakrids By Johan Bülow Dark & Sea Salt licorice • Red wood sorrel Decorate with chocolate beads, licorice balls and red wood sorrel.