Chocolate Mousse with Miso Crème Centre

• 100 g dark chocolate, roughly chopped
• 215 g double cream
• 1

These can be kept in the freezer for up to a month. Remove from the freezer 2 hours before serving (5 hours if you’re defrosting them in the fridge).

Melt the chocolate in a bain marie. In a bowl, whip the cream to ribbon stage.

In another bowl, soak the gelatine in cold water until soft.

Combine the egg yolk, whole egg and sugar and cook in a bain marie, whisking all th