Lao Gan Ma Chocolate Mousse

Ingredients

Lao Gan Ma Dark Chocolate Whipped Ganache

• 100g Dark Chocolate
• 100g Cream
• 20g Lao Gan Ma Chilli Crisp (just oil)
• 100g Cream, cold
• Salt

Crystallised White Chocolate Crumb

• 45g Water
• 120g Caster sugar
• 55g White Chocolate

Garnish

• Lao Gan Ma Chilli Crisp for topping

Instructions

Lao Gan Ma Dark Chocolate Whipped Ganache

1. Bring 100g cream to a boil. Whisk dark chocolate and chilli oil into hot cream.
2. Whisk in 100g cold cream and salt. Leave to set for atleast 2 hours.
3. Whip until just stiff.

Crystallised White Chocolate Crumb

1. Bring water and sugar to a boil.
2. When the edges begin to caramelise, add white chocolate and whisk vigorously.
3. Leave crumbs to cool.

Assembly

1. Pipe whipped ganache onto the serving plate.
2. Garnish with crumb and chilli crisp.