Makes 12 small jars
Chocolate Mousse
300g caster sugar
6 egg yolks, free-range
2 eggs, free-range
350g dark chocolate, melted
500g cream, semi whipped
Extras
300g Christmas cake
300g glace cherries
100g fruit mince mixture, click here for recipe
Place caster sugar and 50ml of water into a small pot and heat until 121˚C on a sugar thermometer.
Meanwhile, beat together the egg yolks and eggs until pale and thick. When the sugar has reached 121˚C take off the heat, reduce speed of handbeater or stand mixer to slow and add the sugar syrup to the eggs.
Once the egg mixture has cooled down, fold through the melted chocolate and then the semi whipped cream. Place in the fridge until ready to use.
Assemble the Christmas jars any way you wish, such as cake on the base, then glace cherries, piped chocolate mousse and then fruit mince – continue laying it up to the top.
Tip: Before using the chocolate mousse after it has been in the fridge, whip it up quickly first.
