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Baked Dark Chocolate Mousse with Pedro Ximénez Jelly and Blue Cheese
- Serves
4
- Difficulty
Easy
Published 2016
- Pedro Ximénez jelly
- Baked dark chocolate mousse
This combination is a little fancy and a bit unusual but it all works really well together. This could be served after a main course prior to a sweeter dessert and, with the strong flavours, a little bit goes a long way. I love the bite of a salty and pungent Roquefort but you could use any blue cheese you want. Gorgonzola is probably on the other side
Ingredients
Method
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