Baked Chocolate Mousse with Candied Fennel

Rich dark chocolate mousse baked over sliced fennel, served with homemade candied fennel, whipped cream, and fresh mint.

Baking Vegetarian Dessert Gluten Free Chocolate

Estimated Nutrition

Calories

1063.1

kcal / serving

4252.4 kcal total

Carbs

64.4g

per serving

257.7 g total

Fat

83g

per serving

332.1 g total

Protein

14.6g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

Dark Bitter Chocolate

at least 60 per cent cocoa content

100

for candying

to dust

to dust

Dairy

150

Unsalted Butter

piece

Eggs

free-range, separated into yolks and whites

150

Double Cream

whipped

Liquids

100

Water

NutsSeeds

sprig

Mint

fresh

Vegetables

0.5

piece

Fennel

thinly sliced bulb

piece

Fennel

sliced bulb

Method

Preheat the oven to 180°C.

Line a 20cm spring-bottomed cake tin and arrange fennel slices across the base.

Melt chocolate and butter in a heatproof bowl over simmering water until combined.

Whisk egg yolks with 2 tablespoons of sugar and stir in the melted chocolate.

Whisk egg whites with the remaining sugar in a clean bowl until stiff peaks form.

Fold one-third of the whites into the chocolate, then gently fold in the rest and pour into the tin.

Bake for 20 minutes until risen and set, then allow to cool.

Simmer fennel with sugar and water for 20 minutes until softened and syrupy.

Serve mousse wedges dusted with sugar and cocoa alongside candied fennel, cream, and mint.