GINGER RUM MOUSSE

Method

Melt Chocolate in a heatproof bowl, over a pot of simmering water or you can microwave. Remove from heat. In another heat proof bowl over simmering water whisk egg yolks, sugar & ginger wine until thick creamy and aerated. This will take a good 5- 10 minutes then turn off the heat.

In a bowl of cold water soak gelatine until soft. Then take out of the water, squeeze to remove all excess water.

Stir soft gelatine into warm egg mixture whisking until it has completely dissolved. Remove from heat and gently fold in the melted chocolate & cool to room temp. Whip cream until it forms soft peaks then fold into cooled chocolate mixture.

Divide among 4 glasses and chill in the fridge for a minimum of 2 hours or overnight is best. Garnish with candied ginger and almond praline shards.

To make almond praline shards

Brush a baking dish with oil or use spay, and place on top of a tea towel.

Place sugar and 125mL of water into a small saucepan and place over a medium heat, stir until the sugar dissolves and then stop stirring. From this point on do not stir again or you will arrest the sugar from turning into toffee & it will crystalize. Turn up the heat.

Boil until it turns a light amber, or if preferred dark, about 7 minutes, add almonds stir until all the almonds are covered then quickly pour over your baking dish using a wooden spoon to spread evenly.
When the toffee is cool break into shards, store in an airtight container.

Tip: Be very careful as the toffee is boiling. Use an oven mitt and have your baking tray ready. Don’t touch toffee until it has completely cooled.