Chocolate Mousse Recipe

Prepare the acetate into eight rectangular strips measuring 5cm x 10cm. Melt the dark chocolate in a pan and once melted smooth onto the acetate strips to a depth of roughly 1.5mm

Whilst the chocolate is still wet shape four of the rectangular strips into individual cylinder cases and then curl the remaining four strips into open bottomed cone shapes

Press the wet chocolate together so the shapes hold. Place onto a tray and refrigerate

To make the chocolate mousse, bring the milk to the boil in a pan set to a medium heat. Add the 10ml of Grand Marnier and return to the boil

Meanwhile, whisk the egg yolk in a bowl until pale and fluffy. Remove the milk and Grand Marnier from the heat and carefully pour in the whisked egg yolk, stirring to prevent the egg scrambling

Melt the milk chocolate in a bain marie, then add the milk, Grand Marnier and yolk mixture to the chocolate and stir in. Whip the cream until soft and blend into the mixture also

Pour the mousse into a piping bag. Remove the chocolate cases from the fridge and pipe the mousse into the chocolate cases until 95% full. Let the cases sit for 6 hours in the fridge for the mousse to settle

For the caramel mousse, melt the sugar to 165°C, to create a dry caramel. Remove from the heat and stir in the double cream (not whipped)

Add a quarter of a gelatine leaf and allow to cool to room temperature. Finish by adding the semi-whipped double cream and placing the mixture into a piping bag. Pipe the mixture into the chocolate cones and leave to set

For the chocolate glaze, in a pan, bring the water, sugar, cream and cocoa powder to the boil, turn down and allow to simmer for five minutes

Break the dark chocolate into pieces and pour into the hot cocoa mixture. Stir until the chocolate has completely melted

Once the glaze is completely cooled, pour it onto the top of each mousse casing (not the cones). Smooth the glaze over the top with a palette knife. Serve a chocolate mousse case along with a caramel mousse cone, ensuring to remove the acetate from each just before serving