- ½ fennel bulb, thinly sliced
- 300g/10½oz dark bitter chocolate, at least 60 per cent cocoa content
- 150g/5½oz unsalted butter
- 6 free-range eggs, separated
- 50g/2oz caster sugar
- 1 fennel bulb, sliced
- 100g/3½oz caster sugar
- 100ml/3½fl oz water
- icing sugar, to dust
- cocoa powder, to dust
- double cream, whipped
- few sprigs fresh mint
- Preheat the oven to 180C/350F/Gas 4.
- For the baked chocolate mousse, line the base and sides of a 20cm/8in spring-bottomed cake tin with greaseproof paper. Lay the slices of fennel over the base of the tin.
- Place the chocolate and butter into a heatproof bowl over a pan of gently simmering water and heat, stirring occasionally, until melted and well combined. Remove from the heat and allow to cool slightly.
- Place the egg yolks into a bowl with two tablespoons of the sugar and whisk together. Stir in the melted chocolate and mix well.
- Place the egg whites into a separate clean bowl with the remaining sugar and whisk until stiff peaks form when the whisk is removed.
- Fold one-third of the egg white mixture into the chocolate mixture, to loosen it, then gently fold in the remainder and pour the mixture into the cake tin.
- Place on the middle shelf of the oven and bake for 20 minutes, until risen and set. Remove from the oven and allow to cool before serving.
- Meanwhile, for the candied fennel, place the fennel into a pan with the sugar and water and bring to the boil. Reduce the heat and simmer for 20-30 minutes, until the fennel is softened and the liquid reduced to a syrup. Remove from the heat and allow to cool.
- To serve, cut the mousse into wedges and dust with icing sugar and cocoa powder. Serve with the candied fennel, a spoonful of whipped cream and a sprig of fresh mint.