Mousse Chocolate Bites

Ingredient

Method

125g dark chocolate 1/2 tablespoons homemade golden syrup 30g unsalted butter 1 A egg 10g caster sugar 10g LP flour, sifted 10g cocoa powder, sifted Ganache: 85g dark chocolate coins, melted 35g sour cream 25g butter 1/2 tsp vanilla extract

1. Preheat oven to 220°C. Grease and line the base of a 6" round spring-form cake pan with non-stick baking paper. 2. Melt the chocolate, golden syrup and butter in a microwave. Set aside to cool slightly. 3. Place eggs and sugar in the bowl, beat on high for 10 minutes until very thick and pale. Gently fold in the flour and cocoa then fold in the chocolate mixture until combined. 4. Pour into the cake pan and bake on the middle shelf of the oven for 10-15 minutes. 5. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake). 6. Ganache: Mircowave the chocolate for 1-2 minutes at medium heat until chocolate melted. Pour the sour cream, butter and vanilla extract over the chocolate, then whisk until melted and smooth. 7. Cut the mousse into small square shape. Dip into ganache and let chill before serve.