Chocolate mousse mille feuille

by Xavier Mouret,
   
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For the chocolate mousse:

  • 200ml whipping cream
  • 2ml melted dark chocolate
  • 40g sugar
  • 40g glucose
  • 1½ gelatine leaves

For the caramel sorbet:

  • 100g sugar
  • 5 gelatine leaves

For the chocolate mousse, bring the sugar and glucose to the boil with 40ml water. Add the soaked gelatine leaves and pour on to the melted dark chocolate. Mix until it reaches a smooth consistency. Whip the cream to a semi-whipped stage and add to the mix.

For the caramel sorbet, place sugar in a pan and mix until it turns into caramel, trying to avoid lumps. Dilute with 300ml water and the soaked gelatine leaves. Pour into a container and let cool, then churn in an ice cream machine. If you don’t have an ice cream machine feel free to buy caramel sorbet from the supermarket.

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