Chocolate Pot with Coconut and Duck Fat Mousse
Ingredients
Chocolate Pot
1 egg
75g egg yolks
95g sugar
375ml cream
1 vanilla pod
50g cocoa powder
45g Valrhona dark chocolate
Freeze dried raspberries
Coconut and Duck Fat Mousse
250mL Kara coconut cream
Melted Luv-a-Duck Duck fat to taste
Sea salt to taste
1/4 tsp vanilla extract
Products used
Method
Chocolate Pot
1. Mix eggs, egg yolks and sugar.
2. Bring cream to boil with vanilla pod.
3. Add cocoa powder to egg mix and pour cream over mixture.
4. Return to low heat and cook out.
5. Pour mixture over chocolate and mix well.
6. Set in pots and refrigerate.
Coconut and Duck Fat Mousse
7. Mix Kara coconut cream, melted Luv-a-Duck
Duck fat, sugar, sea salt and vanilla extract together.
Serving
8. Garnish duck mousse with freeze dried raspberries.
Chef’s tips
“The kitchen tip I got out of this is that you can use Duck fat in a dessert, I used to think it was mainly for frying and mains but still got a really rich result and it was lovely.” Jasmin – Home Cook