450g dark chocolate
150ml single cream
60ml pasteurised egg yolk
90ml pasteurised egg white
20g caster sugar
250ml whipped cream
6 digestive biscuits
2 tablespoons melted butter
2 tablespoons cocoa powder
Roll out icing
Green & orange colouring
For the mousse, in a bowl over a pot of gently simmering water melt and combine the chocolate and cream. Alternatively melt in the microwave on medium power for 15 second at a time.
Once combined, add the egg yolk and mix.
Whisk the egg whites and sugar until thick and frothy, fold this into the chocolate mixture.
Finally, fold in the whipped cream.
Spoon this mix into glasses or jam jars, don’t fill to the top and chill for a minimum of 3 hours.
The chocolate soil, blitz the biscuits and add the cocoa and melted butter and mix, set aside.
The fondant carrots, If using white icing, colour with food colouring paste and roll carrots into desired length. For the carrot top, simply roll some green fondant into an oval shape and cut the tops with a knife, stick this to the top of the carrot with water r egg white an allow to stick while the mousse is setting.
To assemble, simply spoon the chocolate crumb on top of the set mousse and carefully stick the carrot into this and serve.