Tarragon scented chocolate ganache
To make the ganache, melt the chocolate in a microwave for 1 minute and set aside.
Place the cream and tarragon in a pan and gently warm to 80C. Leave to infuse for 30 minutes and strain the cream in the melted chocolate. Gently mix until all the cream has been incorporated, add the butter and gently mix to incorporate, then refrigerate.
Take it out of the fridge at least 2 hour before serving.
Place all the ingredients for the cheese mousse in a bowl and whisk until soft peak. Refrigerate until ready to use.
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