Chocolate with gingerbread mousse

METHOD
To make the jelly, place the water, sugar and pistachio paste in pan and cook on low until the sugar has melted. Add the gelatin soaked in cold water and pour in a shallow tray lined with cling-film and refrigerate until set.

Melt the dark chocolate and spread on acetate strips, roll and let set. Place the milk, ginger powder and clove in a pan and gently heat. Add the white chocolate and mix well.

Put the egg yolks in a bowl and whisk with the sugar until light and foamy. Add the mascarpone cheese and whip well, gently add the white chocolate mix and chill for 4–5 hours. When ready, fill the chocolate cylinders.

Heat the oven at 150C, place a baking parchment on a tray and spread the white chocolate evenly, bake for 3–4 minutes.

Keep taking out the chocolate from the oven and mix to avoid burning, until dark gold in colour. Set aside to cool down and solidify.

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