• ::Simple Syrup::
  • 225g (7.94 ounces) sugar
  • 1/8 tsp cream of tartar
  • 175mL (5.92 fluid ounces) water
  • ::Mousse::
  • 2 Tablespoons milk
  • 2 tablespoons cream
  • 2 egg yolks
  • 1 tablespoon sugar
  • 1 Tablespoon simple syrup – see above
  • 65g (2.29 ounces) of 70% Dark Chocolate
  • Additional 6oz (170.1 grams) cream, whipped
::Simple Syrup::
Heat all the ingredients until the sugar is dissolved.
Wash down the sides of the pan with a wet pastry brush and boil unstirred until it reaches 220 degrees F (high altitude). Allow to cool. Store excess in a jar.

Place the milk and cream into the saucepan over high heat until it comes to the boil.
In a separate bowl whisk together the sugar and the egg yolks.

Add the simple syrup to the hot cream mixture. Take some of this mixture and whisk it into the egg yolk mixture to temper the yolks. Then tip in the rest and whisk, tip it all back into a pan and heat to 84C (183.2 degrees Fahrenheit) or 184F (84.44 degrees Celsius).

Remove from the heat and tip in the chocolate. Leave for a moment for the chocolate to melt then whisk until combined. Add some of the whipped cream and mix it through. Allow mixture to cool to 44C (111.2 degrees Fahrenheit) then fold in the rest of the cream.

Pour this mousse mixture into hemisphere molds. If not adding anything, fill to the top. If adding a center or others, do not fill to top. If adding things, allow to set for a few minutes, then add center, base, etc. Place in the freezer overnight.