Bougie Chocolate Mousse Served Family Style with Whipped Cream, Sea Salt & Crushed Crunchie

INGREDIENTS

• 330g good quality dark chocolate - 65% cocoa solids minimum
• 8 Dunnes Stores Eggs, separated
• 100g caster sugar
• 250ml Dunnes Stores Double Cream
• Sea salt

To Serve

• 250ml double cream, lightly whipped
• 1 tbsp icing sugar
• 1 tsp vanilla bean paste
• 2 x crunchie bars, crushed

METHOD

1. Begin by placing the chocolate in a heatproof bowl and placing it over a pan of gently simmering water. Allow to melt slowly, stirring occasionally, then remove from the heat and let the chocolate cool for about 15 minutes.
2. Meanwhile, beat the egg yolks and half of the sugar together in a large bowl until they are pale and thickened. Gently incorporate the slightly cooled, melted chocolate into the mixture and set aside.
3. In a clean bowl, whisk the double cream until soft peaks form.
4. In a separate bowl, whisk the egg whites with the salt until soft peaks form, then gradually whisk in the remaining half of the sugar and whisk again to soft peaks.
5. Carefully fold a third of the cream into the chocolate mixture, stirring gently until evenly combined, then fold in the rest of the cream in two batches. Fold in the egg whites in two batches again, taking care not to knock the air out of the mixture.
6. Pour into a large bowl, cover, and place in the refrigerator to set.
7. When ready, whisk the cream with the icing sugar and vanilla bean paste until soft peaks form, then serve the chocolate mousse spooned into individual serving dishes, topped with the whipped cream, crushed honeycomb and a pinch of salt.