Baked fig and chocolate mousse Recipe

Baked fig and chocolate mousse Recipe

  • 50g/1¾oz caster sugar
  • 25g/1oz cocoa
  • 2 tbsp cornflour
  • ¼ pint milk
  • 1 free-range egg white, whisked to form stiff peaks
  • 50ml/1¾fl oz double cream, whisked
  • 2 figs, chopped
  1. Place the caster sugar in a pan with the cocoa, cornflour and the milk. Heat until it forms a thick smooth sauce.
  2. Take off the heat and leave to chill for five minutes.
  3. Fold the egg whites and the double cream together. Add this mixture into the cooled chocolate mix.
  4. Place into a 6inch chefs ring. Leave to chill for ten minutes in the fridge.
  5. Take out and remove the ring using a blow torch.
  6. Serve on a plate with the chopped figs around the mousse.
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