Place 4 egg yolks into the clean bowl of an electric stand mixer fitted with the whisk attachment; beat on high speed until pale and frothy, about 5 minutes.3.
Meanwhile, in a small-sized, heavy-bottomed saucepan, over high heat, bring 56.25g (¼ cup) sugar, 2 tablespoons corn syrup and 2 tablespoons water to a rolling boil.Cook until clear, large bubbles form, about 1 minute.4.
Reduce mixer speed to medium-low. Carefully and gradually pour hot syrup downside of bowl. Raise speed to medium-high; mix until slightly thickened, about 5minutes.5.
Remove bowl from mixer; add the melted bittersweet chocolate, 1-teaspoon vanilla,and a pinch of salt. Using a large flexible rubber spatula, stir to well combine.6.
Remove the whipped cream from the refrigerator and place into a large-sized bowl.Add one-third of the bittersweet-chocolate mixture to the whipped cream; whisk until well combined. Add remaining bittersweet-chocolate mixture, whisking untilwell combined. Press the mixture through a large fine mesh sieve into a large bowl;discard any solids.7.
Transfer bittersweet chocolate mousse to a large pastry bag fitted with a large, plainround tip.8.
Repeat entire recipe, substituting milk chocolate for the bittersweet.9.
Transfer milk chocolate mousse to a large pastry bag fitted with a large, plain roundtip (If mousse is thin, do not transfer to pastry bag, use an ice cream scoop to spooninto paper collar
don’t worry it will set in the refrigerator.
You can also pop thecakes in the freezer to give them a good set then remove collars and place in therefrigerator).
For the mousse:
800g granny smith apples
50g muscovado sugar
200ml double cream, whipped
75ml clear apple juice
7 leaves of gelatine soaked in cold water (or as per packet instructions)
The night before you want to serve your mousse, begin by preparing the dried appleslices. Line a baking sheet with baking paper and heat the oven to 70C.2.
Cut the apples into thin slices (about 3-4mm) across the whole of the apple. As soonas the apple slices are cut brush with lemon juice and place on your prepared trayand place in the oven overnight, or for 8
9 hours. The oven will slowly dry theapple out, preserving the delicious flavour.