1 cup Jack’s Devil’s Chocolate
1 cup cold water
1 cinnamon stick
Pinch of salt
2 gelatine leaves
1 cup cream
- Place Jack’s Devil’s Chocolate, water, zest and juice of an orange, cinnamon stick and salt in a small saucepan. Cook on low heat for 10 minutes, stirring often, until drinking chocolate has dissolved and mix is smooth. Take off the heat and strain through a sieve into a clean mixing bowl to remove zest and cinnamon.
- Fill a small bowl with cold water and bloom your gelatine leaves for 5 minutes until soft. Remove gelatine from water, squeeze of the excess liquid, then stir gelatine into warm chocolate mix until dissolved and incorporated.
- In a separate bowl, whisk the cream to soft peaks. Slowly and gently fold your chocolate mix and cream together until light, fluffy and fully incorporated.
- Pour mousse into serving glasses or a large dish, then refrigerate until set. Serve with fresh seasonal fruit and whip cream, or a little grated chocolate and nuts for some crunch.
Makes 6 serves.