Hot chocolate mousse and liquorice meringue
Something different: this chocolate mousse is served hot, turning it into a comforting and extremely indulgent dessert. The meringue flavoured with liquorice adds a spicy note, complementing the warm and spicy flavour notes that can be found naturally in the chocolate.
Warm chocolate mousse
Boil the cream and pour it onto the chocolate.
Add together and mix well. Allow to stand one night in the refrigerator at 3°C to hydrate. The next day whip the content up with a mixer with a planetary blade and spread out (1 cm thick). Dry for a few hours at 40°C in the oven and keep in a closed box with silica gel.
Finishing and presentation
Serve in a deep plate and use a dried astralagus root as a spoon.